Florentine Multi Layered Pie Recipes

FLORENTINES I

Steps:

• Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
• Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
• Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

FLORENTINE MULTI-LAYERED PIE

Steps:

• Preheat oven to 400°F In large skillet, sauté onion and garlic in butter until soft. Add spinach, cover and cook just until spinach wilts. Drain very well and set side.
• Whisk together 3 eggs and 1 egg white. Line a 9-inch pie plate with pastry. Layer half the meat, red pepper, cheese and spinach; cover with half the beaten egg mixture. Repeat layers, pouring remaining egg mixture over top.
• Cover with pastry; seal and crimp the edges. Brush top with remaining egg yolk blended with a bit of water; slit surface. Bake pie on cookie sheet 30- 35 minutes, or until golden. Serve warm or cool.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

MULTI LAYERED COTTAGE PIE

Steps:

• Cook the carrots and swede/sweet potato in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth.
• Heat half a tablespoon of the oil in a large non-stick frying pan and sauté the minced beef for 7 or 8 minutes or until the liquid has been evaporated. Remove the beef from the pan and set aside.
• Heat the remaining 2 tablespoons of oil in a fairly large casserole and sauté the onion and leek for 3 minutes. Add the red pepper and sauté for 2 minutes, then add the mushrooms and garlic and sauté for 4 minutes. Add the tomatoes and sauté for 3 minutes. Add the tomato puree, Worcestershire sauce, herbs and beef stock and simmer for about 30 minutes. Season to taste.
• Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk salt and pepper until smooth.
• Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5 cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato.
• Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.

CREPES FLORENTINE

Steps:

• For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat., In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency., To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour., Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.

FLORENTINE PASTA PIE

Steps:

• Heat oven to 400ºF.
• Prepare Dinner in large saucepan as directed on package. Meanwhile, mix eggs, spinach, 1 Tbsp. Parmesan and garlic powder until blended.
• Add spinach mixture to prepared Dinner; spread into 9-inch pie plate sprayed with cooking spray. Sprinkle with remaining Parmesan.
• Bake 15 min. or until center is set and top is lightly browned. Let stand 5 min. before serving.

CHICKEN FLORENTINE FLATBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
• Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
• Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.

FREE-FORM FLORENTINE PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
• Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn't puff up too much. Bake for 15 mins or until the pastry is light brown.
• Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.

EASY FLORENTINE MINCE PIES

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Mix the mincemeat, orange zest, bourbon or orange juice, ground almonds and cherries together in a medium bowl.
• Unravel the pastry on its baking parchment and stamp out as many circles as you can using an 8cm round cutter. Re-roll the offcuts and stamp out more circles until all the pastry has been used (you should get about 14 in total). Spoon 1 tsp of the mincemeat mixture into the middle of each circle, leaving a 2cm border. Gently fold the edges of the exposed pastry inwards to slightly cover the filling.
• Transfer the pies to the lined baking sheet, spaced slightly apart. Brush the pastry with the milk and sprinkle with the sugar. Bake for 18-20 mins until golden brown, then leave to cool slightly.
• While the pies cool, put the chocolate in a heatproof bowl and melt in 20-second bursts in the microwave, or melt in a heatproof bowl set over a pan of simmering water, ensuring the bowl isn't touching the water. Drizzle over the pies before serving. Will keep in an airtight container for three days.