BEST SPINACH PIE RECIPE RECIPES

Name: Spinach Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 to 8 servings
Ingredients: 3 cups chopped yellow onions (2 onions); 2 tablespoons good olive oil; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 3 (10-ounce) packages frozen chopped spinach, defrosted; 6 extra-large eggs, beaten; 2 teaspoons grated nutmeg; 1/2 cup freshly grated Parmesan cheese; 3 tablespoons plain dry bread crumbs; 1/2 pound good feta, cut into 1/2-inch cubes; 1/2 cup pignoli (pine nuts); 1/4 pound salted butter, melted; 6 sheets phyllo dough, defrosted

SPINACH PIE RECIPE | INA GARTEN | FOOD NETWORK

Spinach Pie Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

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.

SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE

Spinach and Ricotta Filo Pie Recipe - olivemagazine image

This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it

Provided by olivemagazine

Categories Dinner, Lunch

Total Time 50 minutes

Yield Serves 6

Number Of Ingredients 9

Ingredients

mild olive oil spray
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
250g young spinach
1 egg
250g ricotta, drained
1/2 tsp nutmeg, freshly grated
100g feta cheese
4 sheets (each roughly 38cm x 30cm) filo pastry

Steps:

Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.

Nutrition Facts : Calories 189 calories, FatContent 11.2 grams fat, CarbohydrateContent 11.7 grams carbohydrates, FiberContent 1.6 grams fiber, ProteinContent 10.2 grams protein, SodiumContent 1 milligram of sodium

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