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.
BEEF AND SPINACH SKILLET
Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. - Nancy Robaidek, Krakow, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the spinach, mushrooms, garlic salt and basil. Cover and cook for 5 minutes. , In a saucepan, melt butter over medium heat. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese. Pour over meat mixture; mix well. Reduce heat; cook, covered, until heated through. If desired, serve with biscuits.
Nutrition Facts : Calories 351 calories, Fat 23g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 872mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
GROUND BEEF-SPINACH CASSEROLE
This is a great ground beef casserole. Even my husband who doesn't care for spinach likes this one! And it got rave reviews when I took it to a church potluck.
Provided by JNAMCD
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
- Transfer to a casserole dish and cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 14.4 g, Cholesterol 93.3 mg, Fat 25.9 g, Fiber 4.6 g, Protein 28.2 g, SaturatedFat 13 g, Sodium 959.6 mg, Sugar 3.5 g
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
MEAT, SPINACH AND MUSHROOM PIE
Delicious, hearty dish. Very satisfying during the cold winter months.
Provided by Anita Hoffman
Categories Savory Pies
Time 1h
Number Of Ingredients 8
Steps:
- 1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
- 2. Stir in spinach and mushrooms. Combine the eggs and mozzarella cheese. Fold into sausage mixture. Spoon into pie shell.
- 3. Cover and bake at 400 degrees for 30 minutes. Uncover; sprinkle with cheddar cheese.
- 4. Bake 10 to 15 minutes longer or until cheese is melted.
- 5. Cool 5 minutes before cutting.
BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH
Make and share this Beef Tenderloin with Garlic, Mushrooms, and Spinach recipe from Food.com.
Provided by Terri F.
Categories Meat
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbsp.
- olive oil in large skillet.
- Add garlic and onion, and saute until softened.
- Add mushrooms, saute until lightly browned, stirring occasionally.
- Add spinach and sherry, and saute until spinach is wilted.
- Salt and pepper to taste.
- Season beef tenderloin on all sides with salt and pepper.
- Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
- Use butcher's string to tie the halves together and secure the filling.
- Heat remaining olive oil in large skillet.
- Sear tenderloin on all sides until browned.
- Heat oven to 425 degrees F.
- Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
- Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
- Cut into 1/2 inch slices to serve.
Nutrition Facts : Calories 585.5, Fat 38.2, SaturatedFat 14, Cholesterol 146.2, Sodium 149.7, Carbohydrate 6.3, Fiber 1.9, Sugar 1.8, Protein 46
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- Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter. In a pot of salted boiling water, cook the spaghetti until barely al dente; drain.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Scrape into the mushrooms and let cool slightly.
- In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well. Scrape into the prepared pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden. Let stand for 15 minutes. Remove the ring, cut the pie into wedges and serve.
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- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is unevenly crumbly.
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