RECIPE FOR SPINACH PIE RECIPES

SPINACH QUICHE RECIPE | ALLRECIPES

Spinach Quiche Recipe | Allrecipes image

Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!

Provided by Allrecipes Member

Categories Spinach Quiche

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 - 9 inch quiche

Number Of Ingredients 12

Ingredients

½ cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 612.6 calories, CarbohydrateContent 23.9 g, CholesterolContent 232 mg, FatContent 48.2 g, FiberContent 2.8 g, ProteinContent 22.9 g, SaturatedFatContent 26.6 g, SodiumContent 1155.1 mg, SugarContent 6 g

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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