Flaky Crust Spinach Pie Recipes

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FLAKY CRUST SPINACH PIE



Flaky Crust Spinach Pie image

A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.

Provided by Richard-NYC

Categories     Lunch/Snacks

Time 1h15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

1 (9 inch) deep dish pie shells (prepared or homemade)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 dash nutmeg
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
3 eggs (beaten)

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.

PERFECTLY FLAKY PIE CRUST



Perfectly Flaky Pie Crust image

Provided by Aida Mollenkamp

Categories     dessert

Time 35m

Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Number Of Ingredients 6

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

Steps:

  • In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  • While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

FLAKY PIE CRUST



Flaky Pie Crust image

Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.

Provided by Teresa M

Categories     Pie

Time 1h10m

Yield 2 nine inch pie crusts, 16 serving(s)

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup chilled unsalted butter or 1/2 cup margarine
6 tablespoons ice water
2 teaspoons apple cider vinegar

Steps:

  • Blend flour, sugar and salt in processor.
  • Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
  • Transfer mixture to bowl.
  • Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
  • Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into 2 balls; flatten each into disk.
  • Wrap each in plastic and chill 30 minutes.
  • (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
  • Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
  • Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1

WEEKNIGHT SKILLET SPINACH PIE



Weeknight Skillet Spinach Pie image

I love sneaking extra veggies into my kids' dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they're eating a vitamin-rich dish and I'm not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. -Kristyne McDougle, Lorain, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 large eggs, room temperature, lightly beaten
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups ( 8 ounces) crumbled feta cheese
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup chopped walnuts, toasted
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dill weed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
1/3 cup canola oil
12 sheets phyllo dough (14x9-inch size)

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.

Nutrition Facts : Calories 334 calories, Fat 23g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 649mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

BASIC FLAKY PIE CRUST



Basic Flaky Pie Crust image

It is just what it claims to be. Use as unbaked pie shell.

Provided by stephanie

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

Steps:

  • Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  • Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  • Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

SPANAKOPITA



Spanakopita image

With a flaky phyllo dough crust and a creamy filling made of cheese, spinach, and herbs, this Spanakopita (Greek Spinach Pie) can be served as a main course, appetizer, or side dish. It's crazy delicious!

Provided by Amy

Categories     Side Dish

Time 1h10m

Number Of Ingredients 14

1/2 cup melted butter (, divided (plus more for the baking dish))
1 medium onion (, finely diced)
2 cloves garlic (, minced)
16 ounces frozen chopped spinach (, thawed and thoroughly squeezed dry)
1 cup ricotta cheese
1 cup crumbled feta cheese
1/2 cup freshly grated parmesan
3 large eggs (, lightly beaten)
3 tablespoons fresh parsley (, finely chopped)
2 tablespoons fresh dill (, finely chopped)
1/4 teaspoon salt
1/4 teaspoon black pepper
dash of nutmeg
8 sheets phyllo dough ((17x13-inch each, thawed if frozen, and cut in half so you have 16 sheets))

Steps:

  • Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish with butter.
  • Thoroughly combine 1/4 cup of the melted butter along with all the other ingredients (except the phyllo dough) in a large mixing bowl.
  • Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough lightly with some butter. Repeat 7 more times to form a crust. (Don't worry if the sheets hang over the edges of the pan. You will trim them later, if necessary.)
  • Spread spinach filling evenly over crust.
  • Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough like before.
  • Using a sharp Chef's knife, trim the edges if necessary, then lightly score by cutting through the top layers of pastry into 12 equal squares (this will make it easier to cut once baked.)
  • Bake, uncovered, until phyllo topping is golden and filling is bubbling gently, about 45 minutes.
  • Use a sharp knife to cut all the way through the scored squares.
  • Let cool for 5-10 minutes, then serve and enjoy!

Nutrition Facts : Calories 224 kcal, Carbohydrate 11 g, Protein 10 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 91 mg, Sodium 447 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

SPINACH FETA FILO PIE



Spinach Feta Filo Pie image

Spinach and Feta Filo Pie is the perfect vegetarian main course for a special occasion, a holiday, or a Sunday supper. This show-stopping dish with its perfectly flaky crust is perfectly spiced and full of spinach, feta, fresh mint, and parsley. This dish is one that your whole family is going to love!

Provided by Katie Webster

Categories     Main Course

Time 2h

Number Of Ingredients 14

1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely diced
1 cup chopped parsley
4 large eggs
1 ½ cup crumbled feta cheese (6 ounces)
¼ cup chopped mint
1 teaspoon dried dill weed or 1 tablespoon fresh chopped dill
¼ teaspoon salt
½ teaspoon ground pepper (preferably white pepper)
1/8 teaspoon nutmeg
2 16-ounce packages frozen spinach, thawed, drained and squeezed dry (or 3 10-ounce bags)
One 16-ounce box filo pastry (13 by 17-inches), thawed
8 tablespoons melted unsalted butter (1/2 cup or 1 stick)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a medium skillet over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is softened, 3 to 5 minutes. Scrape into a large bowl.
  • Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Squeeze any remaining moisture from spinach, and it to the bowl. Stir until thoroughly combined.
  • Unfold filo and set on a slightly damp cloth. Layer a second slightly damp cloth over it to prevent the filo from drying out as you work. Coat a deep-dish pie plate with cooking spray (or brush with butter.)
  • Place two sheets of filo into the pie plate, pressing it into the corners of the pie plate. Brush with butter. Repeat with a second sheet of filo, placing it down about 45 degrees from the previous sheet. Brush with butter. Continue adding sheets and buttering until all but 4 sheets are in the bottom of the pie plate.
  • Spread the filling into the filo shell.
  • Layer and butter the remaining four filo sheets over the pie, offsetting them as before.
  • Roll the edges of the pie up along the edges to form a ruffled 2-inch-wide lip along the edge of the pie plate. Brush it and the top of the pie with any remaining butter.
  • Bake until the crust is deeply golden brown, and an instant read thermometer registers 165 degrees F in the center of the pie, 1 hour 10 minutes. Let cool 20 minutes before slicing into wedges and serving.

Nutrition Facts : ServingSize 1/8 pie, Calories 407 calories, Fat 23 g, Carbohydrate 37 g, Fiber 4 g, Protein 13 g

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