RICOTTA SPINACH PIE RECIPE
Ricotta Spinach Pie is savoury filo pastry filled with a tasty, cheesy filling. It's a perfect vegetarian recipe for lunch, dinner and picnics. Plus this pie is a fantastic make ahead recipe.
Provided by Marcellina
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF./180ºC Line a large baking pan or pizza pan with non stick baking paper.
- Finely chop onion and garlic.
- Heat 2 tablespoons oil in a skillet over medium heat.
- Add onion and garlic and cook until golden. Set aside to cool.
- Squeeze out as much moisture as you can from the defrosted spinach.
- Mix spinach with the cooled onion mixture, ricotta, crumbled feta, grated parmesan or Romano cheese, eggs, grated nutmeg, salt.
- Follow all the tips listed below when using fillo.
- Take 4 sheets of filo brushing some of the ½ cup olive oil between each sheet.
- Spoon about 1/5 of the mixture along the long side, roll up and twist into a coil onto the prepared baking tray. Don't panic if it splits a little - this is rustic cooking!
- Continue this way until you have used up all the pastry and filling and your pie looks like a large coiled sausage.
- Beat extra egg with extra salt. Brush the pie with egg getting into all the joins. Be liberal and make sure to use all of the egg.
- Bake it for 1 hour by then it should be crispy brown all over and the gorgeous smell should be invading your house. Now you know it's ready.
- Let it cool a little then cut it into generous wedges.
Nutrition Facts : Calories 734 kcal, Carbohydrate 14 g, Protein 30 g, Fat 63 g, SaturatedFat 22 g, Cholesterol 220 mg, Sodium 681 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
SPINACH AND RICOTTA FILO PIE
This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it
Provided by olivemagazine
Categories Dinner, Lunch
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
- Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
- Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
Nutrition Facts : Calories 189 calories, Fat 11.2 grams fat, Carbohydrate 11.7 grams carbohydrates, Fiber 1.6 grams fiber, Protein 10.2 grams protein, Sodium 1 milligram of sodium
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 AND RICOTTA PIE
Light crisp pie that can be made ahead this version has Italian cheese and soft greens
Provided by judstar46
Time 1h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Oil a deep pan fry onion and garlic for 10 mins until soft but not coloured add spinach cook for 5 mins stirring tip into a sieve and presto remove as much excess liquid as possible. Cool
- Beat egg with the ricotta and nutmeg and season stir in feta with the spinach and onion heat oven to 200/fan
- Oil a 20cm loose based cake tin line with filo pastry sheets leaving excess pastry overhang spray each sheet with oil spoon the cheese and spinach mixture into tin bring pastry over the top of the pie spray
- With oil generously bake for 25 - 30 mins until golden brown and crisp serve hot or cold
SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
More about "spinach and ricotta filo pie recipes"
EASY FETA AND RICOTTA CHEESE AND SPINACH PIE WITH …
From balkanlunchbox.com
SPINACH AND RICOTTA PHYLLO PIE - YUPPIECHEF MAGAZINE
From yuppiechef.com
SPINACH AND RICOTTA PIE RECIPE - LOVEFOOD.COM
From lovefood.com
SPANAKOPITA {GREEK SPINACH PIE} RECIPE - SELF …
From selfproclaimedfoodie.com
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER …
From jamieoliver.com
10 BEST PHYLLO DOUGH SPINACH RICOTTA CHEESE RECIPES - YUMMLY
From yummly.com
SPINACH AND RICOTTA ROLLS | COOKING ON THE WEEKENDS
From cookingontheweekends.com
RICOTTA AND SPINACH PIE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
SPINACH AND RICOTTA FILO PIE - EASY PIE RECIPES - RED ONLINE
From redonline.co.uk
GOAT CHEESE SPINACH STRUDEL - VEENA AZMANOV
From veenaazmanov.com
SPINACH & RICOTTA FILO PIE - WELLBEING.COM.AU
From wellbeing.com.au
SPINACH AND RICOTTA FILO PIE RECIPE BY KATE CARLESS - COOKPAD
From cookpad.com
SPINACH PIE WITH RICOTTA AND EGG-NESTS
From louieshotchickenandbbq.com
SPINACH, WILD GARLIC AND FILO PIE | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
THE DINNER LADIES SPINACH, RICOTTA AND FETA FILO PIE - 9KITCHEN - NINE
From kitchen.nine.com.au
SPINACH AND RICOTTA FILO PIES
From taste.com.au
SPANAKOPITA RECIPE (GREEK SPINACH PIE) - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPINACH AND FETA FILO PIE RECIPE | DELICIOUS. MAGAZINE
From cuduni.noer.dynu.com
SPINACH & RICOTTA FILO PIE - WB
From wellbeing.com.au
15 SPANAKOPITA GOOD FOOD - SELECTED RECIPES
From selectedrecipe.com
SPINACH & RICOTTA FILO PIE - PRESSREADER
From pressreader.com
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