Spinach Pie With Sun Dried Tomatoes Recipes

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SPINACH PIE WITH SUN-DRIED TOMATOES



Spinach Pie With Sun-Dried Tomatoes image

Make and share this Spinach Pie With Sun-Dried Tomatoes recipe from Food.com.

Provided by HeatherFeather

Categories     Savory Pies

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (9 inch) double crust pie crusts, unbaked (2 rounds)
4 large eggs
1 (15 ounce) container ricotta cheese (about 2 cups)
1 cup asiago cheese, finely grated
1/4 cup parmesan cheese, finely grated
3/4 teaspoon black pepper, coarsely ground
1 teaspoon dried basil, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained very well
1/4 cup seasoned dry bread crumb
1/4 cup sun-dried tomato packed in oil, drained, coarsley chopped

Steps:

  • Line a 9-inch pie plate with one crust round.
  • Beat one of the eggs with a fork and use a pastry brush to lightly brush egg over the pie crust (you might not need all of the egg- save the rest for brushing the top crust later).
  • Beat remaining eggs in a large bowl, using a whisk.
  • Add cheese, pepper, and basil and stir to combine.
  • Add spinach (make sure it has been drained very well- squeezed over a colander to get out all the freezer moisture), as well as the bread crumbs and tomatoes.
  • Pour filling into crust and top with the second crust round.
  • Fold edges under to seal and crimp or flute edges as desired.
  • Brush with remaining egg wash.
  • Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
  • Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
  • Cool on wire rack at least 15 minutes before attempting to slice.

SPINACH AND SUN-DRIED TOMATO PASTA



Spinach and Sun-Dried Tomato Pasta image

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Provided by madball911

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
¼ cup grated Parmesan cheese

Steps:

  • In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  • Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  • Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  • In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g

SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY



Spinach & Sun-dried Tomato Sweet Potato Crusted Quiche Recipe by Tasty image

Here's what you need: large sweet potato, olive oil, salt, pepper, large eggs, milk, garlic, jarred sun-dried tomato, baby spinach, goat cheese

Provided by Melissa Boyajian

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

1 large sweet potato
olive oil, drizzle
salt, to taste
pepper, to taste
4 large eggs
1 ½ cups milk
1 clove garlic, minced
4 oz jarred sun-dried tomato, drained
3 oz baby spinach, chopped
4 oz goat cheese

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
  • Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
  • Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
  • Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
  • Bake for 20-25 minutes, or until the potatoes are softened.
  • In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
  • Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
  • Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
  • Cool for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, Sugar 9 grams

SPINACH PIE



Spinach Pie image

This is an adaption of my Spinach & Feta Triangles. I had some mixture left over, and only 1 sheet of pastry, so I added extra eggs, and made an open top pie. It was delicious!

Provided by Sara 76

Categories     Savory Pies

Time 40m

Yield 1 pie

Number Of Ingredients 6

500 g frozen spinach
200 g feta cheese, crumbled
6 large eggs, lightly beaten
1/4 cup sun-dried tomato
black pepper
1 sheet frozen puff pastry

Steps:

  • Pre-hreat oven to 200°C
  • Cook the spinach, drain, and squeeze out any excess liquid.
  • In a large bowl, combine spinach, cheese, and eggs, and season with pepper.
  • Line a pie dish with pastry, and spoon spinach mixture into pastry.
  • Bake for 30 minutes, serve hot or cold with a yummy Greek salad.

Nutrition Facts : Calories 2490.4, Fat 167.9, SaturatedFat 63.2, Cholesterol 1294, Sodium 3922.6, Carbohydrate 149.7, Fiber 19.8, Sugar 19.4, Protein 104.1

CRISPY GREEK-STYLE PIE



Crispy Greek-style pie image

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 5

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

Steps:

  • Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
  • Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  • Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

WEEKNIGHT SKILLET SPINACH PIE



Weeknight Skillet Spinach Pie image

I love sneaking extra veggies into my kids' dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they're eating a vitamin-rich dish and I'm not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. -Kristyne McDougle, Lorain, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 large eggs, room temperature, lightly beaten
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups ( 8 ounces) crumbled feta cheese
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup chopped walnuts, toasted
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dill weed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
1/3 cup canola oil
12 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside., Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet., Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil. , Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 334 calories, Fat 23g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 649mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

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