POTATO SPINACH PIE
I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 555mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
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.
BOMBAY POTATO & SPINACH PIES
These spicy filo pies are ideal for a lunch with salad or as part of a buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Side dish, Supper
Time 1h15m
Yield Makes 2 (each serves 4)
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
- Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
- Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
- Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.
Nutrition Facts : Calories 386 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
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).
SPINACH AND CHERMOULA PIE
This pie is a great way to use up your freezer staples: that one bag of frozen spinach and that packet of puff pastry sitting in the back. Feel free to make this pie your own by playing around with the herbs and spices. You can also veganize it by leaving out the feta and using a vegan-friendly puff pastry. Typically used as a marinade or condiment, chermoula is a North African spice paste with a multitude of variations. Here, it is used twice, once to flavor the base and then again as a sauce to drizzle alongside.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, pies and tarts, vegetables, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the chermoula paste: Add the garlic, cilantro, chile, cumin, paprika, 1/2 teaspoon salt, a good grind of pepper and 3 tablespoons oil to a food processor. Pulse into a coarse paste and set aside.
- Prepare the pie: Add 3 tablespoons oil to a large skillet and heat over medium-high. Once hot, add the onion and cook, stirring occasionally, until softened and well browned, about 12 minutes. Add half the chermoula paste (reserve the rest), the spinach, 1 teaspoon salt and a good grind of pepper, and cook for 2 minutes more, stirring to combine. Remove from the heat, then add the dill and lemon zest. Set aside to cool, about 20 minutes.
- Line a 9-inch/24-centimeter pie or tart pan (tin) with a removable base with a piece of parchment paper large enough to cover the base and a little bit over the sides. (The excess will help you lift the tart when it's baked.) On a lightly floured work surface, roll out the pastry with a floured rolling pin to a 12-inch/30-centimeter square. Lay the puff pastry on the parchment, pressing in the pastry to fit the base and sides of the pan and cutting away any excess so it overhangs by about 3/4 inch/2 centimeters.
- Poke the base all over with a fork (about 10 times), then spread the cooled spinach mixture over the base evenly. Sprinkle the feta on top, then fold and scrunch the sides over the filling to create a rim. (Don't worry if it's not perfect.) Refrigerate the pie for at least 20 minutes, or up to overnight, covered.
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Trim and discard the ends of the potato and use a mandolin or very sharp knife to cut the potato into paper-thin slices. Toss together in a bowl with 1 tablespoon oil, plus 1/2 teaspoon salt and a good grind of pepper. Fan out the slices on top of the spinach and feta in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.
- Place the chilled pie on a baking sheet and bake until cooked through and nicely colored, about 50 minutes. Set aside to cool, about 15 minutes, before gently transferring to a wooden board or serving plate.
- When ready to serve, stir the lemon juice and remaining 1 tablespoon oil into the reserved chermoula. Spoon half of the chermoula all over the pie and serve the remaining in a bowl alongside. Serve warm, or at room temperature.
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
SFONGO (SPINACH-AND-POTATO PIE)
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course, side dish
Time 1h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Boil the potatoes in their skins until soft. Drain, cool, peel and mash the potatoes with a fork. Add the butter, milk, salt, pepper, eggs and 6 tablespoons of the grated cheese. Beat until well blended.
- Preheat the oven to 400 degrees. Wash and drain the spinach and press dry. Cook over low heat in a covered, nonstick skillet for 1 to 3 minutes. Season with salt and pepper to taste. Add the nutmeg and mix well.
- Use 1 tablespoon of the olive oil to grease a 9-by-12-inch baking dish. Use a spatula to press half the mashed potatoes into the bottom of the dish, layer in the spinach, top with the remaining potatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams
SPICED SPINACH & POTATO PASTY PIES
Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney
Provided by Barney Desmazery
Categories Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep frying pan that has a lid or in a large saucepan over a medium heat. Cook the cumin seeds in the oil for a few seconds until they start to crackle, then stir in the ginger and garlic, and cook for a minute more. Mix in the curry powder and cook for another minute. Stir through the potatoes until completely coated in the spice mix and cook for 4 mins.
- Pour about 75ml water over the potatoes and season with salt. Put the lid on and cook over a medium-high heat for 6-8 mins, until the potatoes are just cooked and most of the water has been absorbed. Add the spinach, cover the pan and cook for a minute. Remove the lid and cook for another 5 mins until the spinach is completely wilted and there's no liquid in the pan. Turn off the heat and season with the garam masala. Leave to cool. Will keep chilled for up to two days.
- To assemble the pies, mix the egg with the turmeric and a pinch of salt in a bowl and set aside. Roll the pastry out on a lightly floured surface to the thickness of a pound coin and cut out four circles about 12cm wide, arranging them on a baking tray lined with baking parchment. Put a quarter of the potato mixture into the middle of each pastry circle, leaving a border. Re-roll the pastry offcuts, then cut out four more circles, about 8cm wide. Brush the borders of the larger pastry circles with the spiced egg, then drape the smaller circles over the potato filling. Pinch the borders to seal. Brush the pies with more of the spiced egg and scatter over a pinch of cumin seeds. Will keep frozen for up to two months. Defrost fully before baking.
- Heat the oven to 220C/200C fan/gas 7 and bake the pies for 30-35 mins until deep golden. Leave to cool a little, then enjoy warm or leave to cool completely and eat like a pasty with mango chutney or lime pickle. Will keep chilled for two days in an airtight container.
Nutrition Facts : Calories 827 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
WHOLEMEAL SPINACH & POTATO PIES
Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday
Provided by Barney Desmazery
Categories Lunch, Main course, Snack, Supper
Time 1h20m
Yield Makes 8
Number Of Ingredients 12
Steps:
- First make the pastry. Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.
- Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.
- Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
- Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.
Nutrition Facts : Calories 421 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.57 milligram of sodium
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GREEK SPINACH PIE IN POTATO CRUST - PANNING THE GLOBE
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5/5 (3)Total Time 1 hr 25 minsCategory Main DishCalories 335 per serving
- Preheat oven to 375ºF. You will need a large (10-12-inch) cast iron or oven-ready skillet, with a lid or with foil to cover it.
- Peel the potatoes and slice them crosswise into thin rounds about 1/8-inch thick. (see notes) Line a plate with a double layer of paper towels. Heat 2 tablespoons of oil in the skillet over high heat until hot. Reduce heat to medium and cook potatoes in batches, as many as will fit in a single layer in your pan, for 2 minutes per side until browned in spots and softened. Transfer potatoes to the paper-towel-lined plate to drain. Sprinkle them with a pinch of salt and a few grinds of pepper. Repeat with remaining potatoes, adding oil to the pan as needed and layers of paper towels to the plate, as needed. (I did it in 4 batches).
- Wipe out the skillet you used for the potatoes. Melt the butter in the skillet over medium heat. Add onions and cook, stirring occasionally, until tender and translucent, 5-6 minutes. Add garlic and cook, stirring, for 1 minute. Turn up the heat to medium-high and add the chopped spinach, a few handfuls at a time, stirring and tossing each time you add a bunch, until it’s wilted enough to add another bunch. Repeat until all the spinach is wilted, 5-7 minutes. Transfer the spinach-onion mixture to a large bowl. Gently tip the bowl over the sink and pour off any excess liquid. When the spinach mixture has cooled for ten minutes or so, add the rest of the filling ingredients: green onions, dill, eggs, feta, salt, pepper and nutmeg, if using. Toss to combine.
- Again, wipe out your skillet and lightly oil or butter the sides and bottom. Arrange potato slices on the bottom and around the sides of the skillet, overlapping them slightly to create a solid crust (see photo in post). If you have any potatoes left over, they are delicious as is or dipped in ketchup!
POTATO SPINACH PIE RECIPE – EVERYDAY DISHES
From everydaydishes.com
Servings 6Total Time 1 hr 15 minsCategory DinnerCalories 472 per serving
- Preheat oven to 375 degrees and place diced potatoes in a medium saucepan. Add enough cool water to cover potatoes by at least 1" then place pot over high heat. When water begins to boil, add a generous pinch of salt and reduce heat to medium-low. Simmer 15 minutes or until potatoes are soft but not falling apart. Drain and set aside to cool.
- Coarsely chop baby spinach or defrosted frozen spinach. Place a large skillet over medium-high heat and add olive oil. Once oil is hot, add diced onion and ½ tsp salt, cook 3–4 minutes or until onions become translucent. Add minced garlic and chopped spinach. Cook until dark green and most of the liquid has evaporated.
- Transfer spinach mixture into a large bowl then add cooked potatoes, feta crumbles and Parmesan cheese. Stir to combine. If necessary, allow mixture to cool slightly before stirring in beaten eggs—then set the filling aside.
- Brush an 8" x 8" baking dish with a bit of melted butter. Center a sheet of phyllo dough into the bottom of the dish, allowing the excess to hang over the sides. Brush top of dough with butter and place another sheet on top in the opposite direction so that the dough sheets overhang both sides of baking dish. Repeat layering and buttering until you have completed 6–8 layers.
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