SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
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
CREAMED SPINACH
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 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.
CREAMED SPINACH WITH GRUYERE
Steps:
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
- Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
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.
CREAMED SPINACH
The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.
Provided by Kay Chun
Categories vegetables, side dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
- In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.
BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH
Steps:
- Prepare lamb:
- Preheat oven to 450°F.
- Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
- Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
- Prepare potatoes and boil carrots while lamb roasts:
- Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
- Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
- Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
- Make gravy:
- Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
- Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
- Assemble and bake pie:
- Reduce oven to 350°F.
- Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
- Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
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