Spinach Cheese Pide Recipes

SPINACH & CHEESE PIDE

Steps:

• Put the flour, yeast, sugar and 1 tsp sea salt in a large bowl and stir to combine. Stir in 80ml water and the oil to bring everything together into a firm, smooth dough (you may need to add a little more water). Tip the dough out onto a lightly floured work surface and knead for 5 mins until the dough is smooth and elastic. Return to the bowl, cover and leave in a warm place to prove until it has doubled in size, about 1 hr.
• Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the onion for about 5 mins until translucent. Add the cumin and spinach, and continue to cook until the spinach has wilted and any liquid has evaporated - this will take about 5 mins. Remove from the heat and leave to cool.
• When the dough has risen, heat the oven to 220C/200C fan/gas 7. Turn the dough out onto a lightly floured work surface and divide into four. Roll each piece into a ball, then each ball out into a rough oval, around 3-4mm thick. Transfer the dough ovals to a roughly 30 x 20cm non-stick baking tray.
• Spoon the cooled spinach filling into the centre of each dough oval, leaving a 2cm border around the edge. Sprinkle the goat's cheese and dill over the filling. Carefully fold the sides of the dough in by about 1cm so they slightly overlap the filling, and bring the ends together to form a point. The ends may need to be slightly twisted and pressed down to fix them in place.
• When all four pide are assembled, brush the dough with beaten egg. Bake for 10-15 mins until the dough is golden brown and the filling is bubbling. Serve warm (any leftovers can also be eaten cold).

ITALIAN SPINACH CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
• In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
• Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

SPINACH PIE

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.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

SPINACH AND CHEESE TURKISH PIDES

Steps:

• Melt butter in frying pan over medium heat,add garlic and spinach. Cook,stirring for 30 - 60 seconds until spinach just wilts.
• Transfer to bowl and cool for 10 minutes.
• Add the scallions, ricotta, feta, pine nuts and breadcrumbs to the spinach. Season with salt and pepper.
• Preheat oven to 200°C Lightly grease two large baking trays.
• Cut pizza dough into four. Roll out to a 25cm oval shape.
• Spoon filling onto centre of each oval, fold in sides and twist ends (don't totally enclose the filling - the shape should look sort of like boats).
• Place onto prepared trays, allowing room for spreading. Spray lightly with oil.
• Bake for 25-30 minutes or until crisp and golden.
• Serve with lemon wedges.

SPINACH TURKISH PIDE

Steps:

• Dissolve the yeast in a large bowl.
• Add wheat flour and one cup of all purpose flour, and stir.
• Cover the mixture and put aside for 10 minutes, up to 3 hours.
• Add oil and salt.
• Slowly add the remaining flour until it is hard to stir.
• Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneading. If necessary add more flour.
• Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.
• Prepare the fillings at another bowl. Just put all the ingredients and mix.
• When the dough is ready, turn the dough over the slightly floured surface.
• Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.
• Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.
• Brush the surface with olive oil.
• Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.
• Brush the top with olive oil again.
• Put the pide on preheated skillet and cook the bottom at medium temperature.
• Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.
• Cook the top until the surface turn to light brown-golden.

SPINACH CHEESE PIES

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.)