RICOTTA SPINACH PIE
An easy Ricotta Spinach Pie recipe. Good as the centerpiece of a meatless meal.
Provided by Dawn Murray
Categories Cheese Egg Bake Vegetarian Kid-Friendly Spinach Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
- Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
- Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
- Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
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 AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
SPINACH RICOTTA PIE WITH A HINT OF FETA
We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano.
Provided by Mirj2338
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a heavy pot over high heat.
- Add the onion and saute until translucent, about 3 minutes.
- Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
- Lightly beat the ricotta and the eggs together in a bowl.
- Add the spinach mixture, feta, oregano and salt and pepper.
- Mix thoroughly.
- Pour the batter into a greased 9 x 13 inch pan.
- Bake for about 40 minutes, until the top is lightly browned.
- Serve warm or at room temperature.
SPINACH RICOTTA PIE
This recipe is easier and heartier than a traditional quiche. Make it even easier by using a store bought pie shell. We like this for brunch or for a supper with a mixed salad.
Provided by Geema
Categories Savory Pies
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Cut together the flour and cold butter.
- Use two forks or a food processor.
- When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk.
- Blend until the dough hold together enought o form a ball.
- Chill for at least 1 hour.
- Carefully roll out into circle and fit into pie pan.
- Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg.
- Spread this mixture into the unbaked pie shell.
- Top with sour cream, spreading to the edges of the crust.
- Sprinkle with paprika.
- bake in a preheated 375F oven for 40-45 minutes.
Nutrition Facts : Calories 2833.2, Fat 204.1, SaturatedFat 123.7, Cholesterol 1191.4, Sodium 1550.7, Carbohydrate 141.1, Fiber 4, Sugar 5.7, Protein 108.9
SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK
I had this delightful dish at a great friend's home and my daughter fell in love with the recipe and has requested it for her birthday meal. It is quite delicious!
Provided by Cook4_6
Categories Brunch
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
- To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
- and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 472.4, Fat 32.8, SaturatedFat 19.5, Cholesterol 185, Sodium 349.8, Carbohydrate 26.7, Fiber 1.8, Sugar 3, Protein 18.5
SPINACH RICOTTA PIE
I got this recipe years ago from the nutrition department at Mass General Hospital. The hospital used to serve this in their cafeteria. Tasty and easy. I also use the filling for calzones and lasagna. You can lighten up the recipe by using low fat cheeses and sour cream plus egg substitute if desired.
Provided by Margaret Jacobs
Categories Vegetables
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Saute the onion in butter (or oil) until translucent. Mix together the ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
- 2. Line a deep dish pie plate or 8 X 8" square pan with pie crust. Spread the spinach mixture into the crust. Top with sour cream and sprinkle with paprika.
- 3. Bake at 375 F for 45-55 minutes until set and golden brown.
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