CHICKEN SPINACH CASSEROLE WITH MUSHROOMS AND PHYLLO
Steps:
- Preheat the oven to 400 degrees F.
- Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
- Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
- Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.
THREE-CHEESE MUSHROOM AND SPINACH CALZONE
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Provided by Bon Appétit Test Kitchen
Categories Cheese Mushroom Bake Super Bowl Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Parmesan Ricotta Spinach Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4-main course servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
- Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
- Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.
MUSHROOM, SPINACH AND CHEESE TORTA
Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds.
Provided by Christine
Categories Main Dish Recipes Savory Pie Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
- Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
- Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
- Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
- On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
- Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
- Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.
Nutrition Facts : Calories 734.9 calories, Carbohydrate 58.3 g, Cholesterol 168.1 mg, Fat 46.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 21.5 g, Sodium 1046.2 mg, Sugar 5 g
SPINACH, MUSHROOM & THREE-CHEESE PIZZA
The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it's fully loaded with spinach, onion, garlic and a trio of cheeses.-Lillian Julow, Gainesville, FL
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 pieces.
Number Of Ingredients 11
Steps:
- Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.
Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
THREE CHEESE MUSHROOM AND SPINACH PIE
Make and share this Three Cheese Mushroom and Spinach Pie recipe from Food.com.
Provided by MARIA MAC
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. In a large skillet, cook bacon and ham for 5 minutes, until done, stirring occasionally. Add chopped mushrooms and continue to cook for another 8 minutes, until mushrooms start to release some liquid.
- Add chopped garlic and spinach. Stir and cook until the spinach is wilted, about 2 or 3 minutes. Set the skillet off the heat to cool a few minutes while the egg mixture is being prepared. In a large mixing bowl, beat eggs until well blended. Mix in the cheeses, one at a time. Add nutmeg, salt and pepper. Mix all together well.
- Slowly add the cooled mushroom-spinach mixture to the eggs and cheese. Combine all of this well and pour into the 9 inch deep dish pie shell.
- Place pie on a cookie sheet that is lined with foil and bake for 30 minutes at 325 degrees.
- Remove from oven and cool 15-20 minutes before slicing.
Nutrition Facts : Calories 252.6, Fat 17.6, SaturatedFat 6.3, Cholesterol 240.5, Sodium 864.8, Carbohydrate 4.9, Fiber 0.8, Sugar 1.6, Protein 18.7
More about "three cheese mushroom and spinach pie recipes"
SPINACH & MUSHROOM HAND PIES RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.3/5 (9)Total Time 1 hr 18 minsServings 5
- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is unevenly crumbly.
- Add the cheese and water, mixing until the dough is cohesive., Divide the dough in half, pat each half into a disk, wrap in plastic, and chill for at least 30 minutes., To make the filling: Sauté the onion and mushrooms in the butter until softened., Add the spinach, salt, and pepper, and cook until warmed through.
SPINACH, FETA, AND MUSHROOM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (26)Total Time 1 hr 20 minsAuthor MindelCalories 479 per serving
SPINACH & MUSHROOM QUICHE RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM, SPINACH AND FETA PIE - DELICIOUS EVERYDAY
From deliciouseveryday.com
KETO CRUSTLESS MUSHROOM SPINACH PIE - SUGAR-FREE MOM
From sugarfreemom.com
SPAGHETTI PIE WITH WILD MUSHROOMS AND SPINACH RECIPE
From foodandwine.com
10 BEST SPINACH MUSHROOM PIE RECIPES | YUMMLY
From yummly.com
SAVORY CHEESE AND SPINACH PIE RECIPE - A SPICY …
From aspicyperspective.com
SPINACH QUESADILLA - VEGETABLE RECIPES
From vegetablerecipes.com
WILD MUSHROOM, SPINACH AND RICOTTA PIE RECIPE - LOS ANGELES TIMES
From latimes.com
SPINACH QUICHE CREAM CHEESE - RECIPES - PAGE 3 - COOKS.COM
From cooks.com
FRESH SPINACH QUICHE WITH FROZEN PIE CRUST - A PEACHY PLATE
From apeachyplate.com
SPINACH, CHEESE AND MUSHROOM QUICHE WITHOUT CREAM RECIPE
From nofrillskitchen.com
JOANNA GAINES' MUSHROOM, SPINACH & SWISS CHEESE QUICHE RECIPE …
From eatingwell.com
MUSHROOM, SPINACH & CIDER PIE RECIPE | WAITROSE & PARTNERS
From waitrose.com
SPINACH MUSHROOM EMPANADAS RECIPE - PILLSBURY.COM
From pillsbury.com
STEW AND HONEY MUSHROOM PIE | RELAXING VIDEO | COUNTRY LIFE VLOG
From youtube.com
CHEESY MUSHROOM SPINACH PUFF PASTRY RECIPE - WHITNEYBOND.COM
From whitneybond.com
HARICOT VERT (FRENCH GREEN BEANS) WITH WILD MUSHROOMS | ORGANIC ...
From organicauthority.com
SPINACH AND MUSHROOM RECIPES
From allrecipes.com
You'll also love