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
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 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
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SAVORY SPINACH PIE
Steps:
- In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 327 calories, Fat 20g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
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.
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- In a small saucepan over medium heat add the olive oil. Sauté the onion for 3 minutes. Add garlic and sauté for one more minute. Reserve.
- In a large bowl, combine the ricotta, mozzarella cheese, cream cheese, Parmesan cheese, Italian herbs, and pepper; mix well until smooth. Add onion mixture and spinach. NOTE: I did this step with the electric mixer, it's faster, less work, and the texture will be smoother.
- Roll out the puff pastry carefully. Using a cookie cutter (or a cup) cut 3.5-inch circles from the puff pastry. I got around 10 rounds out of each sheet.
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