Sun Shaped Spinach Pie Recipe 415

Steps:

• 1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling. 2-To create the filling, Boil spinach, squeeze out excess water and chop. Mix the cooked spinach with the ricotta. Next, add egg, Parmesan, salt and pepper. Mix well. Set aside. 3-Unwrap your dough from the plastic and divide it into two equal parts. 4-Using a rolling pin, roll out each dough ball to create two circles 30 cm /12 inches in diameter each. 5-On your first dough circle, sprinkle breadcrumbs to help absorb the moisture of the filling and to keep the dough dry. 6-Reserve about two cups for center and distribute remaining filling in a ring shape on the dough that was just sprinkled with breadcrumbs. Make sure to leave an inch of dough exposed between the ring and the dough edge. 7-Place one large dollop at the center of the circle, leaving a inch or so gap of dough exposed between it and outer ring of filling. 8-Sprinkle the filling with grated Parmesan. 9-Cover with the second circle of dough and seal the edges with your hands, and then use a fork to press together. 10-Place a small bowl, upside down, in the middle of the pie and press lightly to make an indentation. Use a fork to press perforations around the edge of the bowl. (I advise using a ceramic bowl or large cup with smooth edges.) 11-Leaving the bowl in place, cut the dough with a knife into pieces approximately 2 cm/3/4 inch wide, keeping it attached at the center, near the bowl edge. 12-Gently twist each slice halfway, so filling faces upward. Continue until each slice is twisted. Remove bowl. 13-Bake at 350 F for 30 minutes or until golden brown.

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside., Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet., Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil. , Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

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.

Steps:

• Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not). Cover it with plastic wrap while preparing the stuffing. Boil the spinach and squeeze it to eliminate the water. Cut it with a sharp knife to facilitate. Mix it with the ricotta cheese. Add the egg. Add the grated cheese, salt and pepper. Amalgamate all ingredients. Preheat the oven to 180°C/356°F. Divide the dough in two. Create 2 circles of 30cm/11.8in each using a rolling pin. Place the 1st dough circle on baking paper. Spread some breadcrumbs on it. Place part of the stuffing in the center of the circle and the remaining creating another circle around. Cover it with the 2nd circle of dough. Wet the borders and attach one to another using a fork. Place a small bowl over the central stuffing and punch with a fork all around. Using a sharp knife cut the borders in 3cm/1.2in slices. Turn them upside 90°. Bake for 30 minutes in preheated oven at 180°C/356°F.

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. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
• In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
• In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

Steps:

• Heat butter and oil in large skillet.
• Add onions and sauté until soft about 5 minutes.
• Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
• Season spinach with a dash of nutmeg.
• In large bowl combine spinach, eggs and all the cheeses.
• Season with salt and pepper if desired.
• Pile mixture into unbaked pie crust.
• Bake in a preheated 350°F oven for one hour or until golden brown on top.