Fresh Spinach Basil Pie Recipes

CREAMED SPINACH AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add spinach and basil and cook until wilted. Immediately transfer to an ice-water bath. Drain and squeeze dry; coarsely chop and set aside.
• Heat oil in a medium skillet over medium-high heat. Add garlic and shallots and cook until golden. Add fennel and celery and continue cooking until soft and translucent.
• Add cream and let reduce until thickened, about 10 to 15 minutes. Add spinach, basil, and chile, if using; stir to combine. Cook until warmed through. Season with salt and pepper; serve immediately.

SPANAKOPITA (GREEK SPINACH PIE)

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.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SPINACH PIE

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.

SAVORY CHEESE AND SPINACH PIE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Set a large sauté pan over medium-low heat, and set out a 9X13 inch baking dish.
• Add the ghee to the sauté pan. Once melted, add the onions and celery. Sauté for 5-8 minutes to soften and release the moisture.
• Next add the spinach. Sauté another 5-8 minutes until the spinach has completely wilted down. Then add the scallions, parsely, mint, and dill. Sauté another 2-3 minutes.
• Move the cooked greens to a fine mesh strainer. Press the greens down to remove as much moisture as possible. Then use a paper towel to press again until the greens seem dry. *Too much moisture in the filling will make it difficult for the pasty sheets to stay crisp.
• Place the dried greens back in the pan. Add in all cheese, eggs, and seasonings. Mix well.
• Prepare a small bowl of melted ghee. Brush a thin layer of ghee across the bottom of the baking dish. Place a filo sheet out on a clean work surface. Brush the top of the filo sheet with ghee. Then lay another filo sheet across the top. Continue to layer and brush the filo until you have 6 sheets stacked. Move the stack to the baking dish.
• Spread the spinach and cheese filling evenly over the pastry sheets.
• Then prepare a second filo stack for the top crust. However, this time overlap the filo sheets so they are wider than the top of the baking dish. You want to have a wide enough stack to be able to create wrinkles in the top crust. Brush and overlap 6 filo sheets with a 2-inch lip on either side, so the final stack is 4 inches wider than the bottom stack.
• Move the filo stack to the top of the baking dish. Tuck the edges into the corners and sides. Gently press the top down, just a little, to create wrinkles in the top crust. Brush the top with ghee.
• Bake the spinach pie for 35-40 minutes, until golden brown. If the crust starts to look brown too early, cover the top loosley with a piece of foil, and continue baking.
• Allow the pie to cool for at least 5 minutes. Then cut into 12 pieces and serve.

EASY FRESH SPINACH PIE

Steps:

• Heat oven to 375ºF.
• Microwave spinach in microwaveable bowl on HIGH 3 to 4 min. or just until wilted. Meanwhile, whisk eggs in large bowl until blended. Add cottage cheese and flour; mix well.
• Chop spinach coarsely. Stir into cottage cheese mixture along with the mozzarella. Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

FRESH SPINACH & BASIL PIE

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well!
• Stir in chopped spinach, onion, tomato, salt, spices and fresh basil.
• Sprinkle 1/2 cup shredded mozzarella into one 9" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill!
• Top with remaining 1/2 cup shredded mozzarella.
• Give yourself a pat on the back -- you're doing okay!
• Carefully place remaining (thawed and flattened) frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode!
• Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy).
• Pop back in the oven for 10-15 minutes until the top is a nice golden brown.
• Let cool for about 10 minutes before serving.
• Enjoy!
• note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!

SPINACH FETA FILO PIE

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.