Spinach Artichoke Filo Pie


Spinach & artichoke filo pie image

This makes a good main course for vegetarian friends and family

Recipe From bbcgoodfood.com

Provided by Sara Buenfeld

Categories     Buffet, Lunch, Main course, Supper

Time 2h

Number Of Ingredients: 11

2 small leeks , very thinly sliced
50g butter , plus a knob
400g frozen leaf spinach , thawed and well drained and chopped
250g tub ricotta cheese
4 large eggs , beaten
140g grated parmesan cheese
1⁄2 nutmeg , grated
400g can artichoke heart , drained and halved
85g SunBlush tomato
270g pack filo pastry
2 tbsp olive oil
Calories371 calories
Fat23 grams fat
SaturatedFat11 grams saturated fat
Carbohydrate25 grams carbohydrates
Sugar1 grams sugar
Fiber2 grams fiber
Protein18 grams protein
Sodium2.06 milligram of sodium


  • Soften the leeks in the butter for a couple of mins. Add the spinach to the pan, cover and cook for 5-6 mins more until the spinach has just thawed.
  • In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes.
  • Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet.
  • Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 11⁄2hrs until golden and firm.


Spinach Phyllo Hand Pie image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 6 hand pies

Number Of Ingredients: 12

2 sticks (1 cup) salted butter
2 cloves garlic, minced
1 small yellow onion, halved and sliced
One 10-ounce jar artichoke hearts, drained and finely chopped
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 ounces cream cheese, at room temperature
1/4 cup freshly grated Parmesan
3 cups packed baby spinach
Nonstick cooking spray, for the baking sheet
9 sheets frozen phyllo dough, thawed


  • Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
  • On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
  • Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.


Spinach Artichoke Pie image

Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients: 10

3 tablespoons vegetable oil, divided
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 large eggs, beaten
1/4 to 1/2 teaspoon garlic powder
Calories 210 calories
Fat16g fat (6g saturated fat)
Cholesterol72mg cholesterol
Sodium302mg sodium
Carbohydrate11g carbohydrate (1g sugars
Fiber2g fiber)
Protein9g protein.


  • Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.


Phyllo Dough Spinach Pie image

Yum, Yum, Yum this is a flaky, cheesy, delicious spinach pie layered between sheets of buttery fillo. This recipe is from the Fillo Factory Fillo Dough Box.

Recipe From food.com

Provided by Howiesar

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients: 12

16 sheets phyllo dough
10 ounces frozen chopped spinach, thawed
12 ounces low fat cottage cheese
8 ounces light cream cheese
4 ounces crumbled feta cheese
1/2 teaspoon dried dill weed
2 scallions (green onions)
1 medium sized onion
2 tablespoons vegetable oil
1/2 cup butter or 1/2 cup margarine
1 large egg
1/2 teaspoon black pepper


  • Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
  • Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
  • Drain spinach and squeeze dry.
  • Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
  • Melt butter.
  • Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
  • Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
  • Spread spinach and cheese mixture evenly over the fillo in the baking pan.
  • Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
  • Thoroughly butter the top layer, especially the edges.
  • Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
  • Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.


Spinach Phyllo Cups image

This is so easy and great for parties!

Recipe From allrecipes.com

Provided by NAKAGO

Categories     Appetizers and Snacks     Pastries

Time 21m

Yield 9

Number Of Ingredients: 5

1 egg, beaten
2 cloves garlic, finely minced
1 (8 ounce) package crumbled feta cheese
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
3 (2.1 ounce) packages pre-baked mini phyllo dough shells
Calories205.7 calories
Carbohydrate16.4 g
Cholesterol43.1 mg
Fat11.3 g
Fiber1.8 g
Protein9.1 g
SaturatedFat4 g
Sodium385.8 mg
Sugar1.5 g


  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
  • Bake in preheated oven until hot, 6 to 8 minutes.


Spinach and Artichoke Pie - Ww Core image

This is a wonderful crustless quiche recipe. You can get creative with the vegetables you add, but the basic recipe works just fine. Slices can be frozen and reheated for individual meals.

Recipe From food.com

Provided by CoreChick

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients: 11

10 ounces frozen spinach
1 cup mushroom, sliced
1 cup artichoke heart, chopped
1/2 teaspoon olive oil
1/2 cup fat-free cottage cheese
2 teaspoons garlic, minced
1/2 medium onion, chopped
3 eggs
nonstick cooking spray


  • Preheat oven to 350 degrees.
  • Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
  • Mix vegetables with remaining ingredients, salt and pepper to taste.
  • Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.

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