Three Cheese Spinach Pie Recipes

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:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened.
• In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture.
• Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

Steps:

• Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little.
• Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper.
• Preheat the oven to 350 degrees F.
• Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.
• Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo. Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve.

Steps:

• Combine rice and boiling water in a 9" plate.
• Cover and let stand 5 minutes.
• Stir in salt, mozzarella and egg and use spoon to press and form into a pie shell.
• Combine spinach, feta cheese, onion and eggs.
• Mix well.
• Pour mixture into rice shell.
• Top with tomato slices and sprinkle with parmesan.
• Bake at 400 degrees for 45-60 minutes, depending on oven.
• OR microwave at HIGH for 10 minutes and let stand for 3 minutes before serving.

Steps:

• For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
• Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
• For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
• For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

Steps:

• Preheat oven to 325 degrees. In a large skillet, cook bacon and ham for 5 minutes, until done, stirring occasionally. Add chopped mushrooms and continue to cook for another 8 minutes, until mushrooms start to release some liquid.
• Add chopped garlic and spinach. Stir and cook until the spinach is wilted, about 2 or 3 minutes. Set the skillet off the heat to cool a few minutes while the egg mixture is being prepared. In a large mixing bowl, beat eggs until well blended. Mix in the cheeses, one at a time. Add nutmeg, salt and pepper. Mix all together well.
• Slowly add the cooled mushroom-spinach mixture to the eggs and cheese. Combine all of this well and pour into the 9 inch deep dish pie shell.
• Place pie on a cookie sheet that is lined with foil and bake for 30 minutes at 325 degrees.
• Remove from oven and cool 15-20 minutes before slicing.

Steps:

• Unfold pastry sheet onto a lightly floured surface.
• Roll into a 13-inch square.
• Place in a lightly greased 9-inch deep-dish pie plate; fold edges under then crimp.
• Prick the pastry with a fork.
• Place in the freezer for at least 15 minutes to make the pastry firmer.
• Bake in a 400°F oven for 12 minutes.
• Let cool on a wire rack.
• Reduce the oven temperature to 350°F.
• Cook the spinach in boiling water for about 8 minutes; drain, cool then squeeze out any excess moisture with hands.
• In a bowl combine the spinach, whipping cream, eggs, salt, pepper and cayenne; mix well to combine.
• Sprinkle the mozzarella cheese, cheddar cheese and chopped onion into the bottom of the pastry shell, then top with the spinach mixture.
• Sprinkle the feta cheese on top of the spinach mixture.
• Bake uncovered in a 350°F oven for about 50-55 minutes or until set.
• Let stand for about 30 or more minutes before slicing (don't attempt to slice before the 30 minutes or it will run all over!).

Steps:

• Preheat oven to 400°F. Mix sausage, ricotta cheese, spinach, cream cheese spread, mozzarella cheese, 2 of the eggs and the hot pepper sauce until well blended; set aside. Roll out 1 pie crust on lightly floured surface to 12-inch circle. Place in 10-inch pie plate; fill with sausage mixture.
• Roll remaining pie crust to 12-inch circle; make decorative cutouts in pastry, if desired. Place crust over filling. Seal and flute edge. Beat remaining egg; brush onto crust.
• Bake 35 to 40 min. or until lightly browned. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F.
• Lightly butter 11 x 7 x 2-inch baking dish.
• Mix first 8 ingredients in large bowl.
• Heat oil in large pot over medium-high heat.
• Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
• Transfer spinach to strainer; drain well.
• Let cool slightly and stir into bowl with cheese mixture, mixing well.
• Empty spinach/cheese mixture into prepared dish.
• Bake until heated through, about 30-35 minutes.

Steps:

• Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

Steps:

• Preheat oven to 350°F. Lightly butter 11 x 7 x 2-inch baking dish. Mix first 7 ingredients in large bowl.
• Heat oil in large pot over medium-high heat. Add spinach; sauté until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.
• Preheat broiler. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes.