SPINACH & CHICKEN PHYLLO PIE
For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. -Katie Ferrier Gage, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.
Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.
NORTHERN GREEK MUSHROOM AND ONION PIE
Use portobello mushrooms for this. They are meaty and make for a very substantial pie. You can omit the feta for a vegan version of this pie
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Cook, stirring, until they begin to wilt, and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
- Heat the oven to 375 degrees. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 4 grams
VIDALIA ONION PIE
A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!
Provided by sweetiepeaz
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
- In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
- Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g
ONION PIE
My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
ONION PHYLLO PIE
Provided by Jonathan Reynolds
Categories dinner, lunch, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Peel all the onions and cut in half lengthwise. Thinly slice them lengthwise so that many pieces stay together at the root end.
- Heat 3 tablespoons of the oil in a skillet over medium heat and add the onions. Cook until wilted, about 7 minutes. Add the chili, lime zest and lemongrass and sauté until the onions are tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the coconut. Season with salt and pepper and cool slightly.
- Preheat the oven to 400 degrees. Blend the remaining oil and the soy sauce and brush some over the inside of an 8-inch pie plate. Place a sheet of phyllo over the plate and press lightly to line the bottom and sides. Brush with the oil-soy sauce mixture. Place another sheet of phyllo on top of the first one at an angle and brush with the oil-soy sauce mixture. Continue, using enough phyllo to cover the sides of the plate without any gaps, saving 2 sheets for the top.
- Spoon the onion mixture into the pastry shell and fold the pastry over the filling. Brush with the oil-soy sauce mixture. Fold 1 sheet of phyllo in half and place it on top, crimping and tucking it in on the sides. Brush with the oil-soy sauce mixture. Repeat with the last sheet of pastry. Score the top in a diamond pattern with a sharp knife and bake until golden brown, about 30 minutes. Cool slightly.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 16 grams, Carbohydrate 54 grams, Fat 28 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 1030 milligrams, Sugar 18 grams
TOMATO-ONION PHYLLO PIZZA
With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 28 slices.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.
Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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
ONION PHYLLO TART
I have not yet tried this, but it was posted on a message board I frequent and it sounded so good that I decided to post it here for safekeeping. Credit goes to "lo" at simpleliving.net/forums. Times and servings are estimates.
Provided by Roosie
Categories Savory Pies
Time 1h15m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
- Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
- Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
- Add the caramelized onions to the egg mixture and mix until well combined.
- Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
- Brush with butter or spray with oil.
- Take another two sheets and lay them over the pan in the other direction.
- Spray with oil or brush with butter.
- Be sure that the bottom and sides of pan are covered with phyllo.
- When phyllo is laid in pan, pour in egg and onion mixture.
- Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
- Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
- Bake at 375 for 45 minutes or until golden brown.
- Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
- Serve hot or at room temperature.
Nutrition Facts : Calories 487.8, Fat 24, SaturatedFat 10.4, Cholesterol 137.2, Sodium 473.6, Carbohydrate 53.7, Fiber 3, Sugar 6.9, Protein 14.3
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