SPINACH AND ARTICHOKE PIZZA
My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 654mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
HAM AND SPINACH PIE
With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! -Teena Petrus, Johnstown, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.
Nutrition Facts : Calories 195 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 633mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SPINACH AND HAM PIE
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- To make the pastry, combine the butter and cream cheese in a food processor or standing mixer. Process until combined. Add the cream and process until combined. Add the flour and 1 1/2 teaspoons of the salt and process until just combined and a ball forms. Turn it out onto a floured surface, divide into 2 pieces, and form into discs. Cover in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Place the spinach in a large pot over medium-high heat. Cover and cook, stirring occasionally, until all the leaves are wilted, 4 to 5 minutes. Remove from the pot and set in a colander to drain until cooled. Squeeze it dry and chop; you should have 2 cups.
- Meanwhile, place the olive oil and onion in a medium-size skillet over medium heat. Cook, stirring, until the onion is translucent, about 4 minutes. Cool slightly.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, 2 of the eggs, 1 1/2 teaspoons of the remaining salt, and the pepper. Stir in the spinach, onion, and ham, if desired.
- On a lightly floured surface, roll out 1 piece of dough to fit a 9-inch pie plate. Trim the dough edge to hang 1/4 inch over the sides. Spread the spinach mixture evenly over dough. Roll out the second piece of dough and drape over the spinach. Trim the dough to hang over the bottom crust by 1/2 inch. Fold the top crust over and inside the bottom.
- Using your fingers, crimp the dough to seal. Cut a few vents in the top. Beat the remaining egg with a little water and brush lightly over the pie. Bake the pie for 1 hour or until it is golden brown. Let rest for 15 minutes before cutting and serving.
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