Italian Spinach Pies Recipes

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
• In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
• Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cook the spinach according to package directions; drain well.
• 3. Combine with the black olives, pepperoni, mozzarella, garlic salt, and pepper.
• 4. Roll out the dough on a lightly floured surface; cut into 12 equal pieces.
• 5. Place a portion of the spinach mixture in the center of each piece of dough.
• 6. Close each piece of dough, sealing edges to make a turnover.
• 7. Brush each turnover with olive oil; place on baking sheet.
• 8. Bake 30 minutes or until golden brown.
• 9. Serve immediately.

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.

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 the oven to 375 degrees F.
• Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie shell and bake in the lower third of the oven for 30 minutes or until the mixture sets.

Steps:

• In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
• Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
• Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
• Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
• Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
• Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Steps:

• Brown sausage and onion, drain and return to pan. Add Italian seasoning and garlic. Add 2/3 of the beaten eggs, mix well.
• Add spinach, mix well and allow to cool.
• Lay flat the dough from both cans of rolls, do not seperate.
• Place one can od dough over bottom of a baking dish. Top with sausage mixture, then cheese. Place second layer of dough on the top; press sides together to seal. Brush top with remaining beaten egg.
• Bake at 350, app. 10 minutes or until golden brown.
• Remove from oven. Let stand 5 minutes before slicing.