Spinach Pizza Pie Recipes

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SPINACH PIZZA



Spinach Pizza image

This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (6-1/2 ounces) pizza crust mix
1/2 cup Alfredo sauce
2 medium tomatoes
4 cups chopped fresh spinach
2 cups shredded Italian cheese blend

Steps:

  • Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

SPINACH PIZZA PIE



Spinach Pizza Pie image

This is a firm pizza that will make even spinach haters LOVE it. Excellent for vegetarians. For a beautiful meal, serve this pizza with a sparkling red wine.

Provided by wildheart

Categories     One Dish Meal

Time 23m

Yield 12 slices

Number Of Ingredients 7

1 large prepared pizza crust or 1 can refrigerated pizza dough, roll out crust from the refrigerator section
fresh baby spinach leaves
1/4 onion, chopped
1/4 lb mushroom, sliced
1 lb mozzarella cheese, shredded
1 teaspoon oregano
Pam cooking spray or olive oil

Steps:

  • Very lightly spray pam on pizza crust, or spread 1-2 teaspoons olive oil on crust.
  • Spread the baby spinach leaves over the crust in a single layer, to within 1/2" of the edge.
  • Spread the mushrooms on the spinach leaves.
  • Sprinkle the onions over mushrooms and spinach.
  • Spread the cheese over the vegetables.
  • Sprinkle with oregano.
  • Bake at 425 15-18 minutes, until cheese is bubbly and beginning to brown.

SPINACH PIE



Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SPINACH PIZZA PIE



Spinach Pizza Pie image

A spin on the classic white pizza, with a creamy combination of spinach and ricotta cheese. Very, very easy to make...and delicious!

Provided by KELNEL67

Categories     Main Dish Recipes     Pizza Recipes

Time 45m

Yield 8

Number Of Ingredients 9

2 (9 inch) refrigerated pie crusts
2 tablespoons olive oil
1 onion, chopped
1 (16 ounce) bag frozen chopped spinach, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Remove pie crust pouches from box; leave at room temperature.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Add spinach; cook until all moisture has evaporated, about 2 minutes. Remove from heat and let cool.
  • Combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, salt, and pepper in a bowl. Add cooled spinach mixture; mix topping well.
  • Unfold a pie crust onto a nonstick baking sheet; press out fold lines with fingertips. Spread half the topping onto the crust, covering all but 1 inch of the edge. Fold the edge over the topping. Repeat unfolding, spreading, and folding the second crust. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the 2 pies.
  • Bake in the preheated oven until the crust is lightly browned and the topping is bubbly, about 20 minutes.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 26.8 g, Cholesterol 35.7 mg, Fat 27.4 g, Fiber 2.2 g, Protein 16.5 g, SaturatedFat 9.9 g, Sodium 640.9 mg, Sugar 1.8 g

SPINACH AND PASTA PIE



Spinach and Pasta Pie image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

3 large eggs, divided
Kosher salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 (16-ounce) box spaghetti, cooked according to package directions, drained
1 medium onion, chopped
2 teaspoons chopped garlic
1/4 cup milk
2 teaspoons Italian seasoning
1/2 (4-ounce) package crumbled feta cheese
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 plum tomato, sliced thin
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
  • In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta).
  • In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.

DEEP-DISH SPINACH PIZZA



Deep-Dish Spinach Pizza image

My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.

Provided by sugarpea

Categories     Sauces

Time 1h25m

Yield 1 9inch pie, 4 serving(s)

Number Of Ingredients 25

1 cup warm water (110° 1 T active dry yeast (1 pkg)
1 pinch sugar
2 -2 1/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 teaspoon salt, if desired
2 tablespoons olive oil
cornmeal, for sprinkling pan
1 tablespoon olive oil
2/3 cup onion, sliced (1 medium)
1 teaspoon garlic, minced
1 (16 ounce) can plum tomatoes, with their juice
1/4 teaspoon salt, if desired
1/4 teaspoon sugar
fresh ground black pepper
1 pinch hot red pepper flakes
1 lb fresh spinach, washed but not dried,stems trimmed
1 tablespoon olive oil
1 teaspoon garlic, minced
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
3/4 cup shredded swiss cheese (about 3 ounces)
1/3 cup grated parmesan cheese
2 -3 ripe plum tomatoes or 2 -3 round tomatoes, sliced thinly lengthwise
16 fresh basil leaves
1 small green bell pepper, sliced into 1/4 inch strips
1 small red bell pepper, sliced into 1/4 inch strips

Steps:

  • Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
  • Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
  • Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
  • Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
  • Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
  • In a small bowl, mix the cheeses and set aside.
  • Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
  • Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
  • Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
  • Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.

SPINACH-FETA PIZZA SLAB PIE



Spinach-Feta Pizza Slab Pie image

Made from store-bought pizza dough, this savory pie filled with fresh spinach, mozzarella, and feta is a cinch to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h5m

Number Of Ingredients 10

2 bunches spinach (1 pound, 6 ounces), tough stems trimmed, washed, with water still clinging to leaves
Extra-virgin olive oil, for brushing
Unbleached all-purpose flour, for dusting
1 pound store-bought pizza dough, divided in half
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 ounces feta, crumbled (1/3 cup)
Kosher salt
Pinch of red-pepper flakes
1 large egg, beaten
1 tablespoon sesame seeds

Steps:

  • Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
  • Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
  • Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.

SPINACH PIE



Spinach Pie image

Yummy!

Provided by Sandy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons chopped onion
1 (16 ounce) package frozen chopped spinach, thawed and drained
3 eggs
1 ½ cups heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ cup shredded Swiss cheese

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.

Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g

CLASSIC SPINACH PIZZA



Classic Spinach Pizza image

Our testers really went for the combination of flavors in this fresh and fancy pizza. Pretty and definitely company-special, it's sure to become a favorite with your guests, too! Gilda Lester - Millsboro, DE

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 13

2 ounces pancetta or bacon, finely chopped
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mascarpone cheese
1/4 cup chopped ripe olives
1 prebaked 12-inch pizza crust
1 cup shredded provolone cheese
1/3 cup grated Romano cheese

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 435 calories, Fat 27g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 824mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

SPINACH-STUFFED PIZZA PIES



Spinach-stuffed pizza pies image

Skip the takeaway and instead make this 'healthy' pizza that's rich in fibre and protein. The dough is also quick to prepare at home

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 14

1 tsp rapeseed oil, plus a drop for the tins
450g wholemeal spelt flour
7g sachet fast-action dried yeast
2 tsp rapeseed oil
2 onions (320g), halved and thinly sliced
320g chestnut mushrooms, thinly sliced
4 garlic cloves, finely grated
1 tsp vegetable bouillon powder
500g baby spinach
200g ricotta
2 tbsp thyme leaves
2 tbsp tomato purée mixed with 3 tbsp water
20g vegetarian Italian-style hard cheese, finely grated
few basil leaves, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.
  • For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.
  • Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purée mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to prove. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. If you're following the Healthy Diet Plan, serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.

Nutrition Facts : Calories 574 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium

CREAMY SPINACH PIZZA RECIPE - (4.5/5)



Creamy Spinach Pizza Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 9

1 store bought pizza dough
1 cup cottage cheese
1/4 cup whole milk
1/4 onion diced
1/4 teaspoon cornstarch
1/2 cup sauteed spinach
1/2 cup shredded Monterery Jack
1/4 cup grated Parmesan cheese
2 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F. Saute spinach in a pan with a knob of butter until cooked through. Set aside and let cool. Roll out the pizza dough and place on a pizza pan sprinkled with cornmeal. Blind bake the dough for about 7-8 minutes. In your food processor, process cottage cheese, milk, onion and cornstarch until combined. The consistency should resemble that of ricotta- smooth with a few curdles. Fold in sauteed spinach. Spread the spinach and cottage cheese sauce evenly over the entire pie. Sprinkle generously with the shredded cheese and Parmesan. Drizzle two tablespoons of oil over the pie and bake for about 15 minutes or until golden.

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CRISPY SPINACH PIZZA – SMITTEN KITCHEN
2018-10-04 8 to 9 ounces fresh spinach, larger stems removed. Heat your oven to 500°F (or as hot as it goes) with a rack in the center. Coat either 1 13×18-inch rimmed half-sheet pan or 2 12-inch round pizza pans lightly with olive oil. Sprinkle lightly with cornmeal. Use your fingers to stretch dough to the edges of the pan (s).
From smittenkitchen.com
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SPINACH PIZZA PIE | RECIPE | COOKING PIZZA, SPINACH PIZZA, COOKING
Sep 4, 2013 - Kids will eagerly eat their spinach when covered with pizza sauce and baked in a flaky golden crust! Sep 4, 2013 - Kids will eagerly eat their spinach when covered with pizza sauce and baked in a flaky golden crust! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.com
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PIZZAROTTI: DEEP DISH SPINACH PIZZA PIE | THE IN FINE BALANCE FOOD …
2012-01-28 Pizzerotti is my daughter's name for this pie - don't steal it. Deep Dish Spinach Pizza a.k.a. Pizzerotti. 1 package frozen pizza dough; ½ cup pizza sauce; 260g packages Silani mozzarella cheese, shredded; 1 oz. feta; Earth’s best frozen spinach - ¾ of a package; ½ can artichoke hearts – about 3 chokes, chopped; 2 cloves garlic, minced
From infinebalance.com
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STUFFED SPINACH PIZZA PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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THE BEST BABY SPINACH AND RICOTTA PIZZA RECIPE
2021-10-07 Allow the dough to rise at room temperature for 1 hr. Preheat oven to 500 degrees. Take cornmeal and dust the bottom of an 8 inch round or 13” by 9” rectangle pizza pan. After dough has been allowed to rise, stretch out the dough to fit in the pizza pan that has been dusted with cornmeal on the bottom.
From eatsomethingsexy.com
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GREEK PIZZA WITH SPINACH, FETA, AND OLIVES RECIPE | KITCHN
2022-05-28 Coarsely chop 1 cup baby spinach. Crumble 3 ounces feta cheese. Thinly slice 1/2 medium red onion. Pit 1/4 cup Kalamata olives if needed and coarsely chop. Place the pizza dough on the baking sheet and stretch it out as far as you can without the dough tearing. Transfer the cherry tomato sauce on the dough and spread into an even layer.
From thekitchn.com
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SPINACH AND PEPPER-JACK PIZZA RECIPE - QUICK FROM SCRATCH …
Directions. Step 1. Heat the oven to 425°. In a large nonstick frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels ...
From foodandwine.com
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EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
For the beginners at working with phyllo, check the handling tips before start making the spanakopita. Heat the oven to 200C/fan 180C/gas 6. To prepare this spinach pie recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes.
From mygreekdish.com
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SPINACH PIE - ITALIAN RECIPES BY GIALLOZAFFERANO
How to prepare Spinach pie. To make spinach pie, start by preparing the shortcrust pastry dough: place the flour and cold diced butter in a bowl 1, knead with your finger tips to obtain a crumbly consistency 2 and add the salt 3. Add the pepper 4, then gradually add the cold water 5, continue mixing all the while to obtain a smooth dough 6.
From giallozafferano.com
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ARTICHOKE HEARTS PIE - THERESCIPES.INFO
Agginaropita (Greek Artichoke Pie) - Closet Cooking best www.closetcooking.com. Mix the artichoke hearts, feta, herbs, green onions, eggs, salt and pepper in a large bowl.Brush the bottom of an 8×8 inch baking pan with olive oil. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan.
From therecipes.info
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10 BEST ITALIAN SPINACH PIE RECIPES | YUMMLY
2022-05-26 water, dried basil, pie crust, ground beef, frozen chopped spinach and 14 more Stuffed Italian Pork Loin with Cream Cheese Pork Parmesan cheese, pork loin, fresh thyme, Italian seasoning, cream cheese and 4 more
From yummly.com
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Top Asked Questions

How to bake spinach and cheese pizza?
Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
What are the ingredients in a spinach and egg pizza?
Ingredients 1 3 tablespoons olive oil 2 1 large onion, chopped 3 1 bunch green onions, chopped 4 2 cloves garlic, minced 5 2 pounds spinach, rinsed and chopped 6 ½ cup chopped fresh parsley 7 2 eggs, lightly beaten 8 ½ cup ricotta cheese 9 1 cup crumbled feta cheese 10 8 sheets phyllo dough 11 ¼ cup olive oil More ...
How to cook spinach and egg pie?
In large bowl combine spinach, eggs and all the cheeses. Season with salt and pepper if desired. Pile mixture into unbaked pie crust. Bake in a preheated 350°F oven for one hour or until golden brown on top.
How do you make a spinach pizza with phyllo dough?
Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling.

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