Spinach Ham And Cheese Pie Pye Of Several Things Recipes

Steps:

• To make the pastry, combine the butter and cream cheese in a food processor or standing mixer. Process until combined. Add the cream and process until combined. Add the flour and 1 1/2 teaspoons of the salt and process until just combined and a ball forms. Turn it out onto a floured surface, divide into 2 pieces, and form into discs. Cover in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• Place the spinach in a large pot over medium-high heat. Cover and cook, stirring occasionally, until all the leaves are wilted, 4 to 5 minutes. Remove from the pot and set in a colander to drain until cooled. Squeeze it dry and chop; you should have 2 cups.
• Meanwhile, place the olive oil and onion in a medium-size skillet over medium heat. Cook, stirring, until the onion is translucent, about 4 minutes. Cool slightly.
• In a large bowl, combine the ricotta cheese, Parmesan cheese, 2 of the eggs, 1 1/2 teaspoons of the remaining salt, and the pepper. Stir in the spinach, onion, and ham, if desired.
• On a lightly floured surface, roll out 1 piece of dough to fit a 9-inch pie plate. Trim the dough edge to hang 1/4 inch over the sides. Spread the spinach mixture evenly over dough. Roll out the second piece of dough and drape over the spinach. Trim the dough to hang over the bottom crust by 1/2 inch. Fold the top crust over and inside the bottom.
• Using your fingers, crimp the dough to seal. Cut a few vents in the top. Beat the remaining egg with a little water and brush lightly over the pie. Bake the pie for 1 hour or until it is golden brown. Let rest for 15 minutes before cutting and serving.

Steps:

• Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
• Bake in preheated oven until golden brown and set, 50 to 60 minutes.

Steps:

• Pre heat oven to gas mark 6.Rinse the spinach and cook briefly in the water that it holds. Drain well - I put it in a small colander with a dish on top with a set of old weights in. Get rid of as much liquid as possible.
• In a bowl combine the soft cheese, grated cheddar. egg and spinach.
• Add grated nutmeg and salt and pepper to taste. Leave to cool slightly whilst you roll the pastry.
• Put rolled pastry onto a 30cm enamel pie plate - I find that the pastry cooks better on these.
• Add the filling. Use the second egg to brush round the edge before adding the top.
• Crimp the edges to seal, glaze with beaten egg then sprinkle the crushed walnuts on top.
• Bake for 30minutes until the top is golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
• In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

Steps:

• Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
• Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
• In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
• On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.