ITALIAN SPINACH CHEESE PIE
This is a dish for the spinach lover. Great the next day also. I look forward to making it every spring when spinach is in season.
Provided by CANDLELADY9AH
Categories Main Dish Recipes Savory Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 6.3 g, Cholesterol 100.5 mg, Fat 10.2 g, Fiber 0.9 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 237.1 mg, Sugar 0.8 g
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
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 CHEESE PIE
This is one of our family favorites. I have been making it for nearly 30 years. Found in the Empire Magazine - The Denver Post 1978
Provided by Colorado Lauralee
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly beat together cream cheese, eggs and cheddar cheese.
- Stir in spinach, onion, parsley, salt & pepper.
- Press patty shells together with fingertips.
- Roll out patty shells, removing any seams, to a circle large enough to fit a 10" pie plate with about 1/2" of dough hanging over the edge of the dish. (For a thin crust, use 4 patty shells; a thicker one use 6 shells.).
- (I have also used a 11" x 7" rectangular baking dish with success)
- Place dough in pie plate. Flute edges with excess hanging over the plate (Thick fluting will give attractive, puffy edge.).
- Let dough rest at room temperature five minutes.
- Pour spinach filling into pie plate. Sprinkle with parmesan cheese.
- Bake in oven preheated to 425* about 25 minutes or until edges of filling is set and crust is brown or a knife inserted near center comes out clean.
- (For some reason, the baking time has varied, so check it and remove when it is 'set' and the crust is nicely browned.)
- Remove from oven. Let stand at room temperature about 10 minutes before cutting in wedges to serve.
Nutrition Facts : Calories 132.9, Fat 9.8, SaturatedFat 4.8, Cholesterol 200.5, Sodium 305.4, Carbohydrate 2.5, Fiber 1.1, Sugar 0.8, Protein 9.1
SENSATIONAL SPINACH AND CHEESE PIE
Serve up a savory favorite with our Sensational Spinach and Cheese Pie. Our Sensational Spinach and Cheese Pie includes sausage and three kinds of cheese.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Mix sausage, ricotta cheese, spinach, cream cheese spread, mozzarella cheese, 2 of the eggs and the hot pepper sauce until well blended; set aside. Roll out 1 pie crust on lightly floured surface to 12-inch circle. Place in 10-inch pie plate; fill with sausage mixture.
- Roll remaining pie crust to 12-inch circle; make decorative cutouts in pastry, if desired. Place crust over filling. Seal and flute edge. Beat remaining egg; brush onto crust.
- Bake 35 to 40 min. or until lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 480, Fat 34 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
SPINACH, LEEK, AND CHEESE PIE
Categories Egg Onion Breakfast Brunch Bake Kid-Friendly Quick & Easy Yogurt Lunch Feta Leek Spinach Dill Cookie Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
- 2. Meanwhile, preheat oven to 325°F.
- 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
- 4. Sift together the flour and baking powder in a medium bowl; set aside.
- 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
- 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
- 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
- 8. Cut into wedges and serve.
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
CHEESE & SPINACH PIE
I found this recipe in a local newspaper years ago, originally entitled "Italian Rustica Pie." I made a few changes based on my family's preferences. It's a one-dish meal, but not low cal!
Provided by HisPixie
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crusts either from your own recipe or using pre-made crusts from the grocery store.
- Preheat oven to 375 degrees.
- In a large bowl, slightly beat 3 eggs. Add remaining ingredients and mix well.
- Spoon filling mixture into piecrust-lined pan. Top with second crust and flute edges. Cut slits in top to vent.
- May brush top crust with a beaten egg and sprinkle with an additional tablespoon of grated Parmesan cheese, if desired.
- Bake on lowest rack for 50 to 60 minutes or until golden brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 447.1, Fat 29.7, SaturatedFat 12, Cholesterol 127.3, Sodium 825.5, Carbohydrate 23.7, Fiber 2.6, Sugar 0.8, Protein 21.5
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