Dhamma Rasmi Spinach Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. 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.

Steps:

• Preheat oven to 350°F Generously spray a 9- by 13-inch baking pan with cooking spray.
• Place Bisquick in a medium-sized mixing bowl. Stir in the eggs and oil. Mix until the batter is smooth.
• Add the spinach, onion, garlic, oregano, cheese, and salt and pepper. Stir lightly to blend.
• Pour the batter into a baking pan and bake until golden brown and firm, about 30 minutes.
• Pie may be served warm or at room temperature. Cut the pie into squares when you are ready to serve and arrange them on a platter decorated to look like the bottom of the sea. Sprinkle bread crumbs on the bottom of the platter, place seaweed squares on top, and arrange some seashells around the perimeter.

Steps:

• Preheat oven to 350 degrees.
• Drain spinach, using a paper towel squeeze all moisture out.
• Saute onion in a bit of olive oil until golden brown.
• Drain cottage cheese.
• Chop up or crumble cheeses.
• In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
• Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
• Bake for 20 minutes or until golden brown and 'puffy'.
• Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
• This freezes very well.

Steps:

• Heat butter in skillet and saute onion until tender.
• Drain spinach well in a sieve and press with a spoon to remove all the liquid.
• Combine spinach, onions, ricotta, parmesan cheese, eggs and seasonings and mix well.
• Pour into pie shell and bake at 375 degrees for 45 minutes.

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.

Steps:

• Cook rice the previous day. Cool.
• Thaw frozen Spinach and cook in a little butter for a few minutes with some pepper and salt.
• In a large bowl place pre-cooked rice, spinach, herbs and cheeses - spinach will cook in the oven. Season with soy sauce and cracked pepper. Mix all together. Only if mixture looks too dry add a little water. Cabbage, zucchini and carrot salad which is leftover can be added to the pie with spinach (blend salad first).
• Blend bread intobreadcrumbs. Grease tray well with oil. Press beadcrumbs firmly into trays. Bake base for 10 minutes in oven.
• Place spinach mixture into trays and cover with filo. Put about 6 sheets on at a time, buttering between these layers. Take filo pastry out of freezer only 1 hour before use. Melt a small bowl of butter in the microwave for this and use pastry brush. Sprinkle with sesame seeds.
• Cook for 45 min-1hour and 180 degrees C, checking to see top doesn't burn. You may need to cover with aluminium foil if it does.