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
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
ITALIAN SPINACH CHEESE PIE
This is a dish for the spinach lover. Great the next day also. I look forward to making it every spring when spinach is in season.
Provided by CANDLELADY9AH
Categories Main Dish Recipes Savory Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 6.3 g, Cholesterol 100.5 mg, Fat 10.2 g, Fiber 0.9 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 237.1 mg, Sugar 0.8 g
SICILIAN SPINACH PIE
I got this recipe from watching my great-grandmother cooking. She was from Sicily and that's why I dubbed this Sicily Spinach Pie.
Provided by plove53
Categories Spinach
Time 40m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat Oven to 425' Use a pizza stone if you have one.
- Wash and Clean and Dry Spinach ·Roll out dough to (in form of a round pizza) ·Spread cheese all around center dough ·Spread Genoa Salami all around center dough ·Place Spinach in center of dough ·Take pits out of Olives and place throughout spinach ·Add Salt and Pepper to taste ·Sprinkle with a little Olive Oil Fold the ends of the dough to center (to tuck in spinach).
- Turn on to pizza pan/ stone.
- Poke a few air vents on top of pie.
- Let cook for around 25-30 minutes (turning it once).
- Let cool for 10 minutes, then slice and eat.
Nutrition Facts : Calories 760.2, Fat 54.3, SaturatedFat 25.9, Cholesterol 155.9, Sodium 3169.1, Carbohydrate 28.7, Fiber 10.8, Sugar 11.4, Protein 47.6
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
ITALIAN SPINACH PIE
Make and share this Italian Spinach Pie recipe from Food.com.
Provided by Irmgard
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276.6, Fat 19.7, SaturatedFat 6.8, Cholesterol 91.4, Sodium 228.4, Carbohydrate 16.1, Fiber 0.8, Sugar 0.3, Protein 9
SICILIAN SPINACH SAUTé
Categories Cheese Garlic Side Sauté Quick & Easy High Fiber Currant Spinach Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine spinach and 1/4 cup water in heavy large pot over high heat. Toss until spinach wilts but is still bright green, about 3 minutes. Transfer spinach to colander; press to release excess liquid.
- Heat oil in same pot over medium heat. Add garlic; stir until fragrant, about 30 seconds. Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute. Season spinach to taste with salt and pepper and serve.
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
- In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
SICILIAN EASTER PIE
This is a recipe handed down from my Sicilian grandmother. Each family has their own way of baking the Easter Pie in the Old Country, and with our family and friends it was discussed at length, believe me! This pie is made the week before Easter and offered to guests for at least a week around Easter (it will keep that long). Traditionally, it is left in the pan which it is baked in and is served from the pan. Enjoy!
Provided by LINDASLUSCIOUSPIES
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
- Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
- To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
- In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
- Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
- Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 67.3 g, Cholesterol 134 mg, Fat 15 g, Fiber 1.4 g, Protein 9.8 g, SaturatedFat 8.7 g, Sodium 133.8 mg, Sugar 20.5 g
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