Spinach Parmesan Pie Recipes

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.
• Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional sliced green onions, if desired.

Steps:

• 1. The most important thing in this recipe is to really get the moistire out of the spinach. Drain it well and squeeze out moisture. Heat oven to 350 degrees. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.
• 2. Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
• 3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional sliced green onions and/or Parmesan cheese, if desired

Steps:

• In a bowl, combine the croutons and butter. Press onto the bottom of an ungreased 9-in. pie plate. In a bowl, combine the spinach, cottage cheese, Monterey Jack cheese, eggs, 1/4 cup Parmesan cheese, sour cream, onion and garlic salt. Spoon over crust. Bake at 350° for 35 minutes. , Garnish with tomato slices; sprinkle with remaining Parmesan cheese. Let stand for 5 minutes before slicing.

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:

• 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:

• Preheat oven to 350 degrees.
• grease 9-inch pie plate.
• Melt butter in a 10 inch skillet over medium heat.
• Cook onions and garlic in butter 2 to 3 minutes or until tender.
• Stir in spinach; spread mixture in a pie plate.
• Spread with cottage cheese.
• Stir bisquick mix, milk, lemon juice, pepper and eggs until blended.
• pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
• Bake about 35 minutes or until knife inserted in center comes out clean.
• Cool 5 minutes.
• Sprinkle with additional Parmesan cheese, if desired.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
• Saute garlic about one minute.
• Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
• Add salt, pepper, and tomatoes.
• Cook an additional minute.
• Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
• Serve immediately.
• If spinach releases too much water, you can drain mixture in a colander before serving.
• Taste and adjust seasonings again after draining.

Steps:

• Lightly grease pie pan.
• Preheat the oven to 400 degrees F.
• heat the oil in a large skillet over medium-high heat.
• Add the pancetta and cook until just crisp, about 2 minutes.
• Add the onions and cook, stirring, for 3 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes.
• Remove from the heat.
• Add the egg and cheese, and mix well.
• Let cool.
• Roll out 1 pie crust and fit in bottom of pie plate.
• Fill with the cooled spinach mixture.
• Top with remaining crust.
• With a sharp knife, cut slits into the top crust and brush with the melted butter.
• Bake until the crust is golden and the filling is set, about 40 minutes.
• Remove from the oven and let rest for 5 minutes before serving.
• Serve with aged balsamic vinegar.

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.