Three Cheese Mushroom And Spinach Pie Recipes

SPINACH AND THREE CHEESE PHYLLO PIE

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.

THREE CHEESE MUSHROOM AND SPINACH PIE

Steps:

• Preheat oven to 325 degrees. In a large skillet, cook bacon and ham for 5 minutes, until done, stirring occasionally. Add chopped mushrooms and continue to cook for another 8 minutes, until mushrooms start to release some liquid.
• Add chopped garlic and spinach. Stir and cook until the spinach is wilted, about 2 or 3 minutes. Set the skillet off the heat to cool a few minutes while the egg mixture is being prepared. In a large mixing bowl, beat eggs until well blended. Mix in the cheeses, one at a time. Add nutmeg, salt and pepper. Mix all together well.
• Slowly add the cooled mushroom-spinach mixture to the eggs and cheese. Combine all of this well and pour into the 9 inch deep dish pie shell.
• Place pie on a cookie sheet that is lined with foil and bake for 30 minutes at 325 degrees.
• Remove from oven and cool 15-20 minutes before slicing.

SPINACH CHEESE PIE

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.

THREE CHEESE SPINACH PIE

Steps:

• Combine rice and boiling water in a 9" plate.
• Cover and let stand 5 minutes.
• Stir in salt, mozzarella and egg and use spoon to press and form into a pie shell.
• Combine spinach, feta cheese, onion and eggs.
• Mix well.
• Pour mixture into rice shell.
• Top with tomato slices and sprinkle with parmesan.
• Bake at 400 degrees for 45-60 minutes, depending on oven.
• OR microwave at HIGH for 10 minutes and let stand for 3 minutes before serving.

SPINACH, MUSHROOM & THREE-CHEESE PIZZA

Steps:

• Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

SPINACH SWISS PIE

Steps:

• Cook spinach according to package directions; drain well. In a bowl, combine cheese, onion and spinach. Transfer to a greased 9-in. pie plate. , In a blender, combine milk, eggs, biscuit mix, salt, pepper and nutmeg; cover and process until smooth. Pour over spinach mixture. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

THREE-CHEESE MUSHROOM AND SPINACH CALZONE

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
• Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
• Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

THREE CHEESE SPINACH AND PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened.
• In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture.
• Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

MUSHROOM, SPINACH AND CHEESE TORTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
• Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
• Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
• Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
• On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
• Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
• Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.

MUSHROOM, SPINACH & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

CRUSTLESS MUSHROOM AND SPINACH PIE

Steps:

• Preheat the oven to 350°F. Lightly spray a deep 9-inch pie pan with cooking spray.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms and onion for 3 minutes, or until tender, stirring frequently.
• Stir in the garlic. Cook for 30 seconds, stirring frequently.
• Pour in the milk. Heat for 1 1/2 to 2 minutes, or until hot but not boiling. Remove from the heat.
• Stir in the spinach, rice, egg substitute, Jarlsberg, Parmesan, nutmeg, and 1/4 teaspoon hot-pepper sauce, breaking up any large clumps of spinach. Carefully pour into the pie pan.
• Bake for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean. Sprinkle with additional hot sauce.
• Cook's Tip on Draining Spinach
• A potato ricer, a gadget that resembles a very large garlic press, is ideal for making creamy mashed potatoes. As a bonus, it is handy for easily pressing water out of cooked or thawed spinach.
• Cook's Tip on Jarlsberg Cheese
• A mild Swiss-style cheese with large irregular holes, Jarlsberg is smooth and melts readily. Check the gourmet cheese section of the supermarket for the low-fat variety of this delicious cheese. If you can't find it, you can substitute low-fat Swiss, but the total fat, saturated fat, and sodium of the Swiss will be higher.
• nutrition information
• (Per Serving)
• Calories: 236
• Total Fat: 6.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 13mg
• Sodium: 323mg
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 7g
• Protein: 19g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 2 Lean Meat