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
SARA'S SHEPHERDS PIE
I love making this. It's such a nice winter meal, and it's so easy and quick, and best of all..so economical!! Growing up, Mum made shepherds pie almost weekly. Over the years I have altered it, and this is the way my family enjoys it now. We don't serve this with anything, except maybe a nice bread roll.
Provided by Sara 76
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan. Cook onions untiil tender, add beef and carrots.
- Stir in gravy powder, garlic, pepper, and herbs.
- Add enough water to just cover the meat mixture, stir, cover, and simmer until thickened, stirring occasionally.
- Remove from heat, and set aside to cool.
- Boil the potatoes until tender. Drain, and mashe with butter and milk.
- Using electric beaters, beat eggs into potato until creamy.
- Pour the meat mixture into a casserole dish.
- Top with mashed potatoes. You can spoon the potatoes on, or if you want a nicer presentation and you have the time, pipe on with a piping bag.
- Top with grated cheese, and bake at 180C for around 30 minutes, or until cheese has melted and just started to brown.
Nutrition Facts : Calories 710, Fat 34.7, SaturatedFat 14.9, Cholesterol 204.5, Sodium 375.1, Carbohydrate 63, Fiber 8.1, Sugar 4.5, Protein 36.8
SAVE-THE-DAY SPINACH PIE
Provided by Sarah Copeland
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Set the spinach in a colander to drain while you prepare the remaining ingredients, then place it in the center of a large, sturdy dish towel. Squeeze out as much moisture as you can. (If you wash the towel shortly after, the color won't stain)
- Heat a large pan over medium heat. Melt the butter, and pour off and reserve about 5 tablespoons. Add the onion to the skillet and cook until soft but not brown, about 5 minutes. Transfer to a bowl with the squeezed spinach, and add the ricotta, eggs, feta, dill (if using), lemon juice, salt, and pepper.
- Brush a 9-by-13-inch (23-by-33-centimeter) baking pan with some of the reserved melted butter. Lay one sheet of phyllo in the pan so it covers the bottom halfway, leaving an overhang on 3 sides. Lay the second sheet across the other half of the pan, overlapping the first and leaving an overhang on 3 sides; gently press the phyllo into the corners of the pan and brush with butter. Continue with another two sheets of phyllo right on top, layering them slightly overlapping to cover the bottom and up the sides (so far, you've used four sheets.) Add the spinach mixture and spread into an even layer; season again if necessary. Fold the sides of the phyllo over the top, brushing with butter, then fold the remaining two sheets of phyllo in half and layer on top, brushing each with the remaining butter.
- Bake until the phyllo is cooked through, shiny, and golden brown, 40 to 45 minutes. Remove and let cool until just warm to the touch before cutting. Cut into 9 or 12 pieces and serve warm or at room temperature. Refrigerate any leftovers in an airtight container or up to 3 days.
SPINACH PIE
This is an adaption of my Spinach & Feta Triangles. I had some mixture left over, and only 1 sheet of pastry, so I added extra eggs, and made an open top pie. It was delicious!
Provided by Sara 76
Categories Savory Pies
Time 40m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Pre-hreat oven to 200°C
- Cook the spinach, drain, and squeeze out any excess liquid.
- In a large bowl, combine spinach, cheese, and eggs, and season with pepper.
- Line a pie dish with pastry, and spoon spinach mixture into pastry.
- Bake for 30 minutes, serve hot or cold with a yummy Greek salad.
Nutrition Facts : Calories 2490.4, Fat 167.9, SaturatedFat 63.2, Cholesterol 1294, Sodium 3922.6, Carbohydrate 149.7, Fiber 19.8, Sugar 19.4, Protein 104.1
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
SHEPHERD'S PIE WITH SPINACH
Spinach in shepherd's pie? Yes, indeed! It adds beautiful color to the mashed potato topping, and it's delish, too-double win!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cook potatoes in boiling water in large saucepan 20 min. or until tender.
- Meanwhile, drain 1 can tomatoes; discard drained liquid. Brown meat with onions and celery in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in tomato paste. Add both cans tomatoes; mix well. Cook on medium-low heat 15 min. or until sauce is thickened, stirring occasionally. Spoon into 8-inch square dish sprayed with cooking spray.
- Drain potatoes; return to pan. Add cream cheese spread; mash until cream cheese is melted and potatoes are desired consistency. Stir in spinach. Spoon over meat mixture in dish.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
SARAH'S SPINACH SIDE DISH
This is a quick and flavorful way to prepare spinach during a busy weeknight. It goes great with a homestyle meal or when making something lite and healthy. Regular butter or whole milk can be substituted. I use whipped butter and low-fat milk to reduce saturated fat. Fresh spinach may be used, although I recommend frozen, but will need to be boiled until tender, finely chopped, and dried very well. Double the sauce ingredients to make a slightly creamy texture. Recipe makes 2 regular or 3 small servings. Hope you like it.
Provided by Holiday Baker
Categories Side Dish Vegetables Greens
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.
- Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
- Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 10.5 g, Cholesterol 11.5 mg, Fat 5 g, Fiber 4.2 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 524.8 mg, Sugar 0.9 g
GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY
Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough
Provided by Pierce Abernathy
Categories Dinner
Yield 8 triangles
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
- Add half the spinach, giving time for some to cook down before adding the rest.
- Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
- Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
- Set in refrigerator.
- Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
- Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
- Cut your dough into 4 sections using a pizza cutter.
- With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
- Bake in a preheated oven for 25-30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
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