SPINACH PHYLLO PIE
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g
SPINACH-DILL PIE
Layers of phyllo dough make a quick crust for this savory pie. For the filling, fresh spinach is sauteed with onion and garlic, then stirred into a combination of ricotta and Parmesan cheeses, fresh dill, parsley, cumin, and eggs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
- In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
- Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
- Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.
SKILLET SPINACH PIE
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.
Nutrition Facts : Calories 381 g, Fat 27 g, Fiber 5 g, Protein 20 g, SaturatedFat 15 g
MARTHA STEWART'S SPINACH PIE
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven. To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.
Provided by MamaCoop
Categories Savory Pies
Time 2h10m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Step 1.
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Step 2.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
- Step 3.
- Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
- Step 4.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
- Step 5.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
- Step 6.
- Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
Nutrition Facts : Calories 398.2, Fat 25.9, SaturatedFat 9.4, Cholesterol 161.5, Sodium 766.7, Carbohydrate 25.1, Fiber 5.4, Sugar 4.5, Protein 18.8
SPINACH PIE
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h45m
Number Of Ingredients 11
Steps:
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
- Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
- Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
LUCINDA'S SPINACH AND HAM PIE
Every Easter, Martha Stewart Living TV food editor Lucinda Scala Quinn prepares a savory Italian pie filled with spinach and ham. To ensure a thin, flaky crust, Linda notes that it is essential to wring out the cooked spinach in cheesecloth before adding it to the rest of the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
- Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
- In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
- On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.
EASTER PIE
This Easter pie recipe from "Martha Stewart's Baking Handbook" is delicious on Easter Sunday, or any day of the year.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch square pie
Number Of Ingredients 12
Steps:
- Line a 9-inch square cake pan with parchment paper, leaving a 1-inch overhang on two sides. On a nonstick baking mat or lightly floured piece of parchment paper, roll out one piece of dough to a 14-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into the prepared pan, pressing into corners. Prick the bottom of the dough all over with a fork. Roll out the remaining dough in the same manner and, using a pastry wheel, cut into 1/2-inch-wide strips. Transfer dough strips (on parchment) to a baking sheet. Chill pie shell and dough strips until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
- Line the chilled pie shell with parchment paper, leaving a 1-inch overhang; fill with pie weights or dried beans. Bake until the edges just begin to turn golden, about 15 minutes; remove parchment and weights. Return to oven; continue baking until the edges turn light golden brown, 15 to 20 minutes. Cool completely on a wire rack.
- In a medium skillet, heat oil over medium heat; add spinach and cook until just wilted. Drain spinach on paper towels, then finely chop (for about 4 cups).
- In a medium bowl, combine spinach, ricotta, Parmesan, mozzarella, prosciutto, the whole egg, 1 egg yolk, salt, and nutmeg. Spread evenly into cooled pie shell. Weave dough strips on top to form a lattice. Using kitchen shears, trim dough flush with the top of the pan. In a small bowl, whisk together the remaining egg yolk and the cream; brush egg wash over the lattice top and the edge of the pie shell.
- Bake, rotating pan halfway through, until crust is golden brown, about 45 minutes (if edges or top of crust browns too quickly, loosely cover with aluminum foil.) Cool slightly on a wire rack. Using parchment paper overhang, gently lift pie out of pan. Serve warm or at room temperature. The pie is best eaten the same day it is baked, but it can be kept, covered, in the refrigerator for up to 2 days.
SPINACH-FETA PIZZA SLAB PIE
Made from store-bought pizza dough, this savory pie filled with fresh spinach, mozzarella, and feta is a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
- Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
- Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.
MARTHA STEWART'S SLAB PIE
A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss. Martha Stewart has made all kinds of versions. This recipe will work with any berry (or combination of berries) or stone fruit that's in season near you. If using frozen fruit, thaw and drain first. The recipe calls for 6 cups of fruit but you may find 7 cups gives a fruitier pie. Makes 1 15 x 10 inch pie.
Provided by Bren in LR
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. On a lightly floured surface or between two large floured pieces of plastic wrap, roll out larger piece of dough to an 18x13-inch rectangle, trimming excess dough.
- Fit into a 15x10 inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
- In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
- On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16x11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface with cream or an egg wash (thinned with a little water if necessary), and sprinkle with granulated sugar.
- Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab is best eaten the day it is baked but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
- Pate Brisee directions: Process flour, salt and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.).
- Turn dough out in two portions onto two pieces of plastic wrap with one slightly larger than the other (this will be your bottom crust). Flatten dough and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Nutrition Facts : Calories 572.3, Fat 31.2, SaturatedFat 19.5, Cholesterol 81.3, Sodium 248.4, Carbohydrate 68.4, Fiber 1.4, Sugar 26.2, Protein 5.7
More about "martha stewarts spinach pie recipes"
MARTHA’S SOUR CHERRY PIE RECIPE - MARTHA STEWART
From martha.com
MARTHA STEWART S SPINACH PIE RECIPE - WEBETUTORIAL
From webetutorial.com
MARTHA STEWART KITCHEN - ENTRéES
From marthastewartkitchen.com
MARTHA STEWART - SPINACH AND CHEDDAR QUICHE - FACEBOOK WATCH
From facebook.com
SPINACH AND GRUYERE QUICHES - MARTHA STEWART RECIPES
From district.schoolnutritionandfitness.com
MARTHA STEWART SPINACH DIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEARCH | MARTHA STEWART | FREEZER FRIENDLY MEALS, SPINACH PIE, RECIPES
From pinterest.co.uk
MARTHA STEWART CHICKEN SPINACH ENCHILADAS
From recipeschoice.com
MARTHA STEWART’S THREE CHEESE SPINACH PIZZA | MARTHA BAKES RECIPES
From theglobalherald.com
HOW TO BAKE THE PERFECT PIE, ACCORDING TO MARTHA STEWART
From foodandwine.com
SPINACH RECIPES | MARTHA STEWART
From marthastewart.com
MARTHA STEWART'S SPINACH PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
MARTHA STEWART'S SPINACH PIE - PLAIN.RECIPES
From plain.recipes
MARTHA STEWART'S STRAWBERRY PIE RECIPE - THERESCIPES.INFO
From therecipes.info
MARTHA BAKES: PHYLLO EPISODE | PBS FOOD
From pbs.org
RECIPES - MARTHA STEWART
From martha.com
BACON AND SPINACH QUICHE – MARTHA STEWART - TIDYMAILS
From tidymails.com
MARTHA STEWARTS SPINACH PIE RECIPE - FOOD.COM | SPINACH PIE, …
From pinterest.co.uk
MARTHA STEWART'S PIE CRUST RECIPE - THERESCIPES.INFO
From therecipes.info
MARTHA STEWART CREAMED SPINACH RECIPES - THERESCIPES.INFO
From therecipes.info
SPINACH-FETA PIZZA SLAB PIE | MARTHA STEWART - MASTERCOOK
From mastercook.com
MARTHA STEWART KITCHEN - CREAMED SPINACH
From marthastewartkitchen.com
BAKING PIE RECIPE - MARTHA STEWART
From martha.com
MARTHA STEWART'S SHEPHERDS PIE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SHRIMP QUICHE RECIPE MARTHA STEWART - THERESCIPES.INFO
From therecipes.info
MARTHA STEWARTS PERFECT PIE SHELL - COPYKAT RECIPES
From copykat.com
MARTHA STEWART’S THREE CHEESE SPINACH PIZZA | MARTHA BAKES RECIPES
From youtube.com
SPINACH QUICHE (INSPIRED BY MARTHA STEWART'S RECIPE)
From rosacooking.com
SKILLET SPINACH PIE RECIPE - MARTHA STEWART & ZIPLIST | SPINACH PIE ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love