FLAKY CRUST SPINACH PIE
A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.
Provided by Richard-NYC
Categories Lunch/Snacks
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in large skillet.
- Add onions and sauté until soft about 5 minutes.
- Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
- Season spinach with a dash of nutmeg.
- In large bowl combine spinach, eggs and all the cheeses.
- Season with salt and pepper if desired.
- Pile mixture into unbaked pie crust.
- Bake in a preheated 350°F oven for one hour or until golden brown on top.
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.
SPINACH BEEF PIE
I found this recipe about 15 years ago, and it's still one I turn to often. It's flavorful and pretty.-Meg Stankiewicz, Garfield Heights, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges., Preheat oven to 400°. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust., Bake until the center is set, 25-30 minutes. Sprinkle tomato and remaining cheese around edge of pie. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 430 calories, Fat 27g fat (16g saturated fat), Cholesterol 174mg cholesterol, Sodium 736mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.
SPINACH PIE RECIPE
Prep this simple Spinach Pie Recipe in just ten minutes. This Spinach Pie Recipe is so easy to make thanks to frozen spinach and a ready-made pie crust.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 8 servings, 1 wedge each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix spinach, cheeses, eggs and nutmeg. Pour into pastry shell.
- Bake 45 to 50 min. or until center is set. Let stand 5 min.
- Cut into 8 wedges. Serve topped with the pasta sauce.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 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
SAVORY SPINACH PIE
Steps:
- In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 327 calories, Fat 20g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
SPINACH POTATO PIE
When we have brunch with relatives, I like to make this crustless quiche with hash browns and spinach. We think it's a great addition to our menu. -Deanna Phillips, Ferndale, Washington
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Pour into a greased 9-in. pie plate., Bake 40 minutes. Arrange tomatoes over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 624mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SPINACH CHEDDAR PIE
So this is my variation of spinach pie. I use a deep dish pie crust, so the filling may be more than will fit in a standard pie pan. If you're using a smaller one omit the additional squash or zucchini. This is hearty, but not really heavy.
Provided by MC Baker
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-bake Recipe #20984, or other crust in a pie pan for about 10 minutes at 350°F.
- Squeeze all moisture out of frozen spinach, and combine with cheddar, grated onion, shredded zucchini or squash, bread crumbs and seasonings.
- Remove crust and add filling ingredients. If desired, add a top crust and poke holes in top to allow moisture out. If using top crust you may want to use a light egg wash (beaten egg or egg white) and lightly coat the top of the pie with a brush.
- Bake pie in oven for about 40 minutes or until top crust is golden and filling is set and cooked through.
Nutrition Facts : Calories 237.8, Fat 11.5, SaturatedFat 3.2, Cholesterol 105.8, Sodium 1193.3, Carbohydrate 25, Fiber 5.6, Sugar 2.8, Protein 11.2
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