Save The Day Spinach Pie Recipes

SAVE-THE-DAY SPINACH PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Set the spinach in a colander to drain while you prepare the remaining ingredients, then place it in the center of a large, sturdy dish towel. Squeeze out as much moisture as you can. (If you wash the towel shortly after, the color won't stain)
• Heat a large pan over medium heat. Melt the butter, and pour off and reserve about 5 tablespoons. Add the onion to the skillet and cook until soft but not brown, about 5 minutes. Transfer to a bowl with the squeezed spinach, and add the ricotta, eggs, feta, dill (if using), lemon juice, salt, and pepper.
• Brush a 9-by-13-inch (23-by-33-centimeter) baking pan with some of the reserved melted butter. Lay one sheet of phyllo in the pan so it covers the bottom halfway, leaving an overhang on 3 sides. Lay the second sheet across the other half of the pan, overlapping the first and leaving an overhang on 3 sides; gently press the phyllo into the corners of the pan and brush with butter. Continue with another two sheets of phyllo right on top, layering them slightly overlapping to cover the bottom and up the sides (so far, you've used four sheets.) Add the spinach mixture and spread into an even layer; season again if necessary. Fold the sides of the phyllo over the top, brushing with butter, then fold the remaining two sheets of phyllo in half and layer on top, brushing each with the remaining butter.
• Bake until the phyllo is cooked through, shiny, and golden brown, 40 to 45 minutes. Remove and let cool until just warm to the touch before cutting. Cut into 9 or 12 pieces and serve warm or at room temperature. Refrigerate any leftovers in an airtight container or up to 3 days.

SPINACH PIE

Steps:

• Dissolve yeast in warm water (100 degrees) and add sugar, let rest until foamy. Blend flour and salt and oil with yeast mixture. Knead for 10 minutes until soft and pliable. Place in oiled bowl and let rise until double in size.
• For the Filling: Using food processor, mince entire bulb of peeled garlic. Place in a jar and fill with the corn oil and olive oil. This part should be done at least 24 hours prior to making pie.
• In your largest mixing bowl, place part of the spinach, add garlic infused oil, 1/4 can of olives, salt and pepper to taste. With clean hands, mix all together. Continue layering in same manner until all the spinach is used. (Spinach will wilt as you continue process). Set mixture aside. Roll 1/2 pound dough into a circle approximately 8 inches across. Take portion of spinach, squeezing out excess liquid, and place in middle of the dough round. Fold dough over from one side to the other and seal edges with a floured fork. Continue making pies with remainder of the dough and filling. Brush the spinach pies with beaten egg yolk. Poke several holes in top of each pie to allow air to escape. Place on ungreased cookie sheet. Place in a preheated 400 degree oven for approximately 10 to 15 minutes or until golden brown. Remove from oven and place on cooling rack prior to cutting. Yield: 10 large spinach pies
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

SAVORY SPINACH PIE

Steps:

• In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

EASY SPINACH PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 12-inch skillet, melt butter over medium heat. Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
• In small bowl, beat remaining ingredients except cheese with wire whisk until smooth. Pour over vegetables in skillet; stir to mix. Pour into pie plate.
• Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese. Serve immediately.