Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova Recipes

Steps:

• PIE DOUGH.
• pile flour and salt on clean surface and make a well in centre.
• add yeast and sugar in tepid water & mix with fork.
• leave for few min and add into the well.
• using fork and circular movement, bring flour from inner edge of the well and mix into water.
• when dough comes together, knead with hands until you have smooth springy dough.
• flour top of dough and cover it with cling film and let it rest for 15min in room temperature.
• PIE FILLING.
• heat olive oil on a medium to low heat.
• when hot pour onions and cook until transparent (stir occasionaly).
• pour in basil and cook for 2 minute.
• add spinach and stir well.
• turn heat on low and cover pot.
• Stir occasionaly.
• when spinach softens, add anchovies including oil and stir well.
• finally add black olives, stir well and switch off heat.
• taste before adding salt
• (and pepper) since anchovies are salty.
• uncover pot and allow to cool before outting it on top of the dough.
• preheat oven at 350 deg F.
• Prepare a baking container and apply butter on every side then put some flour and cover all sides. discard excess flour.
• roll open dough, lay it on dish.
• pour filling.
• cover filling with dough.
• when done fork surface of pie and brush with egg.
• cook until dough is golden brown.
• serve cool or warm.

Steps:

• Preheat oven to 450 degrees F. Roll out pastry to a 12 by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature.;

Steps:

• Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
• Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
• Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
• Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
• Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

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.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, stir and cook until tender but still firm to the tooth, about 10 minutes.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until it just starts to brown. Add the spinach and anchovies, lower the heat to medium, and mash the anchovies with a fork until they disappear into the spinach. Remove from the heat.
• Set aside about 1 cup pasta water and drain the pasta. Return the spinach to high heat and add the pasta. Toss to combine. Add a few tablespoons pasta water to loosen. Taste, and season with salt and pepper.

Steps:

• Preheat oven 400°F.
• Heat oil in skillet large enough to hold spinach.
• Saute garlic and onion in skillet over medium heat until golden.
• Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
• Drain in colander.
• Meanwhile, beat eggs until frothy.
• Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
• In a small saucepan,melt butter.
• Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
• Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
• Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
• Evenly spread out spinach mixture onto the top.
• Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
• Place on buttered baking sheet seam side down.
• Bake immediately in oven 25 minutes.
• To serve, slice in one inch interval diagonally.

Steps:

• Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
• Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
• Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
• Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
• Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
• Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
• Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
• Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

Steps:

• If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
• Thinly slice the mushrooms. There should be about 3 cups.
• Finely chop the anchovies. There should be about 3 tablespoons.
• Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.

Steps:

• If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
• Chop the anchovy fillets and set aside.
• Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.

Steps:

• Preheat the oven to 350.
• Spray a 9-in round cake pan with cooking spray.
• Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
• Microwave on high until the spinach starts to wilt, about 2 minutes.
• Let stand until the spinach wilts completely, about 5 minutes.
• Uncover and let cool.
• Squeeze the spinach to remove the excess liquid; chop coarsely.
• Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
• To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
• Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
• Bake about 20 minutes or until firm.
• Remove the torta from the oven and increase the heat to broil.
• Broil 5 inches from heat until just browned on the top, about 1 minute.
• Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.

Steps:

• Preheat the oven to 355ºF.
• Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.
• Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water).
• When cool enough to handle, squeeze out the excess moisture and finely chop.
• Beat the cream, eggs and 2oz cheese together in a large bowl.
• Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.
• Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
• Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.
• Allow to cool for a few minutes before removing from the pan.
• Serve warm or cold with a tomato and basil salad, or on its own as a starter.

Steps:

• Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
• Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
• Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.