Fresh Spinach Tamale Pie Recipes

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SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

FRESH SPINACH TAMALE PIE



Fresh Spinach Tamale Pie image

I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it--my family and friends love this dish!-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

8 frozen beef tamales, thawed
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups fresh or frozen corn
4 green onions, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon garlic powder
3/4 cup chopped sweet red pepper
3/4 cup sour cream
1 can (4 ounces) whole green chiles, drained and chopped
3 cups chopped fresh spinach
12 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
Additional green onions, chopped

Steps:

  • Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach., Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.

Nutrition Facts : Calories 459 calories, Fat 24g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 1013mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 7g fiber), Protein 23g protein.

PORK TAMALE PIE



Pork Tamale Pie image

Unlike other Tamale pies that start with a corn bread crust, this one uses masa harina typical of traditional tamales. It is then steam-baked in the oven and topped with salsa, salsa verde, sour cream, or you favorite hot sauce.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Time 1h

Number Of Ingredients 17

2 cups Masa Harina ([See Note 1])
2 cups Chicken broth ([See Note 2])
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Canola oil
1-1/2 lbs. Pork shoulder, lean, shredded ([See Note 3])
1 cup Salsa Verde ([See Note 4])
1 cup Fiesta Corn ([See Note 5])
1/4 cup Green olives, sliced ([See Note 6])
1/2 cup Onion, diced small ([See Note 7])
Chopped Cilantro
Pico de Gallo (Fresh Salsa)
Sour Cream
Additional Salsa Verde
Enchilada sauce
White Cheese Sauce
Cojita Cheese

Steps:

  • Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
  • Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
  • Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
  • Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
  • Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
  • Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
  • Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
  • Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
  • Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
  • Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
  • Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.

Nutrition Facts : ServingSize 1 slice (1/6th of casserole), Calories 431 kcal, Carbohydrate 41 g, Protein 12 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 1040 mg, Fiber 3 g, Sugar 6 g

SPINACH TAMALES



Spinach Tamales image

Make and share this Spinach Tamales recipe from Food.com.

Provided by Dew S.

Categories     One Dish Meal

Time 1h15m

Yield 16 tamales, 8 serving(s)

Number Of Ingredients 8

16 ounces spinach
16 ounces collard greens
2 cups corn tortilla mix
1 cup canola oil
1 cup rice
2 tablespoons salt
1 tablespoon bouillon
2 tablespoons baking powder

Steps:

  • blend the rice to powderize it.
  • mix everything together adding warm water until you get a soft batter.
  • spread the batter on the on the husk or you can use foil paper instead.
  • Cook in a tamale steamer for about 1 hour.

Nutrition Facts : Calories 358.5, Fat 27.8, SaturatedFat 2, Sodium 2080.9, Carbohydrate 25.1, Fiber 3.2, Sugar 0.5, Protein 4.5

SPINACH AND MUSHROOM TAMALE FILLING



Spinach and Mushroom Tamale Filling image

For years I'd tried to find a spinach tamale filling similar to one I've tasted in restaurants, to no avail. Finally, I decided to make my own and this recipe has proved every bit as delicious as what I tasted in restaurants - this filling is so very good! Use your favorite prepared masa to make it into tamales, or mix your own. (Time does not include making the filling into tamales.)

Provided by Julesong

Categories     Spinach

Time 30m

Yield 12-16 tamales worth of filling, 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
4 -6 garlic cloves, minced
2 scallions, minced (aka green onion)
2 lbs cremini mushrooms, brushed, sliced, and chopped
2 lbs Baby Spinach, chopped
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon white pepper
2 -3 pinches freshly grated nutmeg, to taste
1/8 teaspoon cinnamon, to taste
2/3 cup crumbled Cotija cheese
1 cup crema

Steps:

  • Begin with the spinach by washing, stemming, and chopping it into approximately 1/4-1/2 inch pieces. Mince the garlic and onions; brush, slice, and chop the mushrooms.
  • Over medium-high heat in a *very* large pot (I use my largest Le Creuset) heat the oil. Add the minced garlic and scallion and sauté quickly, stirring, for about 20 seconds (careful not to burn the garlic!).
  • Quickly decrease the temperature to medium and add the sliced mushrooms, and allow to sauté for about 5 minutes. Add the chopped spinach, salt, sugar, pepper, nutmeg, and cinnamon. (This step is admittedly the messiest part of making the filling, because spinach is so much larger before it cooks down; I usually add it about a 1/3 at a time to the large pot, stir it and wait for it to cook down a bit, and add more until I've got all of it into the pot. Cover it for about 2 minutes, stir again and uncover, and continue cooking.) Sauté for about 10 minutes, stirring frequently, until tender.
  • Pour cooked mixture into a colander and allow to drain - if you like, you can reserve the juices for making sauce for the tamales after they're cooked or for some other use.
  • Lower the temperature to low and add the crema and cotija and continue cooking for 5 minutes, stirring so that it's mixed well and the cheeses do not scald. Remove from heat and set aside to cool.
  • Use as filling for your tamales and enjoy! I prefer to make a simple crema and garlic sauce for these tamales, but a red sauce is also good (although it can overpower the lighter tasting tamales, so you'll want to be careful). Also, although the small amount of salt might not seem like enough when reading through the recipe, remember that cotija cheese is salty - it provides plenty of seasoning to the filling.

Nutrition Facts : Calories 315.9, Fat 21.3, SaturatedFat 6.2, Cholesterol 23.1, Sodium 734.6, Carbohydrate 21.5, Fiber 6.7, Sugar 7.2, Protein 17.2

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