SKILLET SPINACH PIE
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.
Nutrition Facts : Calories 381 g, Fat 27 g, Fiber 5 g, Protein 20 g, SaturatedFat 15 g
SPINACH PIE
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h45m
Number Of Ingredients 11
Steps:
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
- Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
- Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
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
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 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 PIE (EVERYDAY FOOD)
This is so quick and easy to make and tastes like it took a long time to make. I got this recipe from Everyday Foods. The original recipe served 12 and made two pies, so I split the recipe to only make 1 pie.
Provided by luvs to cook and ba
Categories Savory Pies
Time 1h
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 1 teaspoon salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 1 teaspoon salt, and ½ teaspoon pepper. Fold in eggs until combined.
- Transfer mixture into a springform pan or a 9 ½-inch deep-dish pie plate; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/4 cup oil until coated.
- Lay Phyllo on top of spinach mixture covering the top evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
- Preheat oven to 375°. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
Nutrition Facts : Calories 422.8, Fat 28.6, SaturatedFat 10, Cholesterol 178.4, Sodium 764.8, Carbohydrate 25.6, Fiber 5.5, Sugar 5, Protein 19.2
SPINACH PIE
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 1 large tray
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
- Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
- Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
- Bake for 45 minutes, or until golden brown.
THE BEST SPINACH PIE (AND SO EASY!)
I've tried a few of the spinach pie recipe's here on Zaar, but I just can't compare them to my mom's recipe. It's so easy and the flavors go together so well!
Provided by StrikingEyes00
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place the pie crust into a pie plate.
- Sauté mushrooms in Butter (I use Smart Balance and it comes out great).
- Pour mushrooms into crust and spread evenly.
- Top with Jarlsberg Cheese.
- Top that with the Spinach Souffle.
- Bake for 30 minutes.
SPINACH-FETA PIZZA SLAB PIE
Made from store-bought pizza dough, this savory pie filled with fresh spinach, mozzarella, and feta is a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
- Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
- Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.
SPINACH PIE (BYREK MI SPINAQ)
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled and thawed before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling.
- For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed.
- Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo. Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil. Spread spinach topping evenly over 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up edges of dough and press to seal.
- Bake spinach pie for 45 minutes, until top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy. Let cool for 15 to 20 minutes. Slice and serve.
SARA'S SPINACH PIE
Provided by Elaine Louie
Categories dinner, lunch, appetizer, main course, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 936 milligrams, Sugar 5 grams, TransFat 0 grams
SPINACH PHYLLO PIE
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g
MARTHA STEWART'S SPINACH PIE
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven. To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.
Provided by MamaCoop
Categories Savory Pies
Time 2h10m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Step 1.
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Step 2.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
- Step 3.
- Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
- Step 4.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
- Step 5.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
- Step 6.
- Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
Nutrition Facts : Calories 398.2, Fat 25.9, SaturatedFat 9.4, Cholesterol 161.5, Sodium 766.7, Carbohydrate 25.1, Fiber 5.4, Sugar 4.5, Protein 18.8
LUCINDA'S SPINACH AND HAM PIE
Every Easter, Martha Stewart Living TV food editor Lucinda Scala Quinn prepares a savory Italian pie filled with spinach and ham. To ensure a thin, flaky crust, Linda notes that it is essential to wring out the cooked spinach in cheesecloth before adding it to the rest of the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
- Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
- In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
- On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.
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