Spinach Linguini With Brie Recipes

BAKED BRIE SPANAKOPITA

Steps:

• Preheat the oven to 400 degrees F. Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper.
• Cut the brie in half horizontally. Place the spinach filling in the center of the cheese and top with the other half.
• Lay 1 phyllo sheet on a work surface and brush with the melted butter. Lay another sheet on top and turn it slightly, keeping the center point. Brush with butter. Repeat with the last sheet. Brush with butter. Place the brie in the center of the phyllo and wrap in the phyllo, twisting the top to close. (It?s OK if the dough tears a little.)
• Brush the phyllo with more butter and transfer to a rack set on a baking sheet. Bake until golden brown, about 20 minutes. Allow to rest on the rack for 15 minutes before serving. Serve with bread or crackers.

SPINACH ARTICHOKE BAKED BRIE

Steps:

• Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
• Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
• Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

LINGUINE WITH SPINACH AND BRIE

Steps:

• Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.

LINGUINE WITH SPINACH AND BRIE

Steps:

• Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.

LINGUINE WITH SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
• Makes 4 to 6 servings.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

SPINACH LINGUINI WITH BRIE

Steps:

• Cut the Brie into small pieces.
• Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
• In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
• In a small bowl, whisk together olive oil and balsamic vinegar.
• Pour immediately over the Brie mixture and toss to cover well.
• Cover and let sit at room temperature for 2 hours, tossing occasionally.
• Prepare spinach linguini according to package directions.
• Drain pasta and toss with Brie/tomato mixture and melted butter.
• Serve immediately, garnished with grated Parmesan cheese and pine nuts.
• Makes 5-6 servings.