SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
- In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
NEW ENGLAND SALMON PIE
My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.
Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
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).
NEW ENGLAND SPINACH PIE
This recipe came from New England, I always loved it as a child and when I decided to make it for the first time for my husband, It brought me back to New England in one bite :)
Provided by Cori Wall
Categories Weeknight
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 350.
- Use the TBSP of butter to lightly grease the bottom and the sides of your casserole dish.
- Chop onions and garlic into small to medium pieces and sautee them in remaining butter or Olive oil.
- Once onions are transparent, and garlic is LIGHTLY browned, add your bags of frozen spinach.
- While spinach is steaming with the onions and garlic, break open your cresent roll dough tubes.
- Smooth together the cerrated edges in dough and cover bottom and sides if casserole dish.
- Puncture dough with fork, and bake until golden brown.
- Once crust is out of the oven, press down with CLEAN dishtowel until flat.
- Stir spinach and ricotta cheese together in large bowl and add into casserole dish.
- Use remaining cresect roll dough to the top of casserole dish.
- Make small slits in the top to allow steam to escape.
- Bake at 350 for 30-45 mins, or until a knife or fork comes out clean.
- Let cool for 10 minutes and ENJOY!
Nutrition Facts : Calories 111.9, Fat 4.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 207.9, Carbohydrate 13, Fiber 8, Sugar 3, Protein 10.1
SPINACH PIE
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 1 large tray
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
- Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
- Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
- Bake for 45 minutes, or until golden brown.
SPINACH PIE
Steps:
- Dissolve yeast in warm water (100 degrees) and add sugar, let rest until foamy. Blend flour and salt and oil with yeast mixture. Knead for 10 minutes until soft and pliable. Place in oiled bowl and let rise until double in size.
- For the Filling: Using food processor, mince entire bulb of peeled garlic. Place in a jar and fill with the corn oil and olive oil. This part should be done at least 24 hours prior to making pie.
- In your largest mixing bowl, place part of the spinach, add garlic infused oil, 1/4 can of olives, salt and pepper to taste. With clean hands, mix all together. Continue layering in same manner until all the spinach is used. (Spinach will wilt as you continue process). Set mixture aside. Roll 1/2 pound dough into a circle approximately 8 inches across. Take portion of spinach, squeezing out excess liquid, and place in middle of the dough round. Fold dough over from one side to the other and seal edges with a floured fork. Continue making pies with remainder of the dough and filling. Brush the spinach pies with beaten egg yolk. Poke several holes in top of each pie to allow air to escape. Place on ungreased cookie sheet. Place in a preheated 400 degree oven for approximately 10 to 15 minutes or until golden brown. Remove from oven and place on cooling rack prior to cutting. Yield: 10 large spinach pies
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SARA'S SPINACH PIE
Provided by Elaine Louie
Categories dinner, lunch, appetizer, main course, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
- Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
- Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
- Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 936 milligrams, Sugar 5 grams, TransFat 0 grams
NEW ENGLAND BLUEBERRY PIE
Make and share this New England Blueberry Pie recipe from Food.com.
Provided by DJM70
Categories Dessert
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
- Cook over low heat until the mixture comes to a boil.
- Reduce heat and simmer five minutes, stirring constantly.
- Stir in the remaining blueberries.
- Turn into the pie shell.
- Chill thoroughly.
- Serve with whipped cream.
SAVE-THE-DAY SPINACH PIE
Provided by Sarah Copeland
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Set the spinach in a colander to drain while you prepare the remaining ingredients, then place it in the center of a large, sturdy dish towel. Squeeze out as much moisture as you can. (If you wash the towel shortly after, the color won't stain)
- Heat a large pan over medium heat. Melt the butter, and pour off and reserve about 5 tablespoons. Add the onion to the skillet and cook until soft but not brown, about 5 minutes. Transfer to a bowl with the squeezed spinach, and add the ricotta, eggs, feta, dill (if using), lemon juice, salt, and pepper.
- Brush a 9-by-13-inch (23-by-33-centimeter) baking pan with some of the reserved melted butter. Lay one sheet of phyllo in the pan so it covers the bottom halfway, leaving an overhang on 3 sides. Lay the second sheet across the other half of the pan, overlapping the first and leaving an overhang on 3 sides; gently press the phyllo into the corners of the pan and brush with butter. Continue with another two sheets of phyllo right on top, layering them slightly overlapping to cover the bottom and up the sides (so far, you've used four sheets.) Add the spinach mixture and spread into an even layer; season again if necessary. Fold the sides of the phyllo over the top, brushing with butter, then fold the remaining two sheets of phyllo in half and layer on top, brushing each with the remaining butter.
- Bake until the phyllo is cooked through, shiny, and golden brown, 40 to 45 minutes. Remove and let cool until just warm to the touch before cutting. Cut into 9 or 12 pieces and serve warm or at room temperature. Refrigerate any leftovers in an airtight container or up to 3 days.
SPINACH CHEESE PIES
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 2 dozen mini pies or one large pie
Number Of Ingredients 9
Steps:
- Heat oil in a wide skillet over medium-high heat. Add onion and cook, stirring, until transparent. Add spinach and cook, stirring, just until bright green; do not overcook. Transfer to a colander and let cool to room temperature.
- Heat oven to 350 degrees. Transfer spinach to a large bowl and add eggs, cottage cheese, muenster cheese, salt and pepper; toss together lightly but thoroughly. Spoon into small pastry shells or into a crust-lined 9-inch pie pan. Fill shells or pie pan almost to top; do not pack filling. Arrange on baking sheets and bake 18 to 20 minutes, until puffed and golden brown on top; large pie will take longer. (Filled pies can be frozen and baked, directly from freezer.)
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
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 (EVERYDAY FOOD)
This is so quick and easy to make and tastes like it took a long time to make. I got this recipe from Everyday Foods. The original recipe served 12 and made two pies, so I split the recipe to only make 1 pie.
Provided by luvs to cook and ba
Categories Savory Pies
Time 1h
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 13
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 1 teaspoon salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 1 teaspoon salt, and ½ teaspoon pepper. Fold in eggs until combined.
- Transfer mixture into a springform pan or a 9 ½-inch deep-dish pie plate; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/4 cup oil until coated.
- Lay Phyllo on top of spinach mixture covering the top 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°. 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 422.8, Fat 28.6, SaturatedFat 10, Cholesterol 178.4, Sodium 764.8, Carbohydrate 25.6, Fiber 5.5, Sugar 5, Protein 19.2
WHIMPY SKIMPY SPINACH PIE
You know you are a Rhode Islander when you know what a "Whimpy Skimpy" is! These have been made at Caserta's Pizza on Federal Hill, since 1946. Another R.I. institution!
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook the spinach according to package directions; drain well.
- Combine with the black olives, pepperoni, mozzarella, garlic salt, and pepper.
- Roll out the pizza dough on a lightly floured work surface.
- Cut the dough into 12 equal pieces.
- Place a portion of the spinach mixture on each piece of dough.
- Close each piece of dough and seal to make a turnover.
- Brush each turnover with olive oil.
- Place on baking sheet.
- Bake for 30 minutes, or until golden brown.
- Serve immediately.
Nutrition Facts : Calories 83.2, Fat 7.7, SaturatedFat 1.8, Cholesterol 6.5, Sodium 172.5, Carbohydrate 1.8, Fiber 1.1, Sugar 0.3, Protein 2.5
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