PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
QUICK RICOTTA AND SPINACH PIE
A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.
Provided by evelynathens
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sprinkle pie crust with flour.
- Melt butter in large skillet over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Mix in spinach and nutmeg. Season to taste with salt and pepper.
- Saute until all liquid from spinach evaporates, about 3 minutes.
- Combine ricotta, mozzarella and Parmesan cheese in large bowl.
- Mix in eggs.
- Add spinach mixture; blend well.
- Spoon spinach mixture into pie crust.
- Bake until filling is set in center and brown on top, about 45-50 minutes.
- Let stand 10 minutes.
- Enjoy!
Nutrition Facts : Calories 577.4, Fat 41.4, SaturatedFat 21.1, Cholesterol 203.2, Sodium 821.2, Carbohydrate 21.9, Fiber 2.9, Sugar 2.2, Protein 30.2
ITALIAN SPINACH PIES
This is my favorite snack! I love spinach and I love all the variations on this recipe. I remember making these with my great-grandmother, grandmother and mother every time a special occasion rolled around. We ate them hot, cold, or room temperature. The trick is to get the spinach as dry as possible! You will love these if you love spinach.
Provided by Secret Agent
Categories < 4 Hours
Time 1h11m
Yield 8 pies, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter up in a 12 inch skillet and add the garlic. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and taste and season with salt and black pepper.
- Separate dough into 8 portions and let rise until doubled, punch down and rest for 10 minutes. Roll each portion into a circle - not too thin that it tears. Fill one side with cooled spinach mixture, fold dough over and crimp the edge. Let rest while you pre-heat the oven to 375.
- Bake for 20 minutes or until crust looks done.
- Before baking you can mark the pies with letter H using a fork to distinguish the pies with hot pepper flakes from the plain.
- It's really simple. I think the more simple the better although I have added dried tomatoes and other things. Hope you try this.
Nutrition Facts : Calories 92, Fat 7.1, SaturatedFat 2.6, Cholesterol 7.6, Sodium 395.4, Carbohydrate 5.3, Fiber 3.5, Sugar 1, Protein 4.6
INDIVIDUAL PROSCIUTTO-AND-SPINACH PIES
Steps:
- 1. Preheat oven to 350°. Lightly grease a 12-cup muffin pan or 12 ramekins. Place prosciutto slices into bottoms and up sides of cups, overlapping in a crisscross pattern. 2. Combine eggs, salt, and pepper. Divide spinach and cheese among muffin cups. Pour egg mixture evenly into muffin cups. 3. Bake pies 14 to 16 minutes or until just set. Let stand about 5 minutes. Loosen pies by running a knife around the edges of each cup, and then lift out of pan with a small spatula. Serve immediately.
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