Spinach Artichoke Pie Recipes

SPINACH ARTICHOKE RICOTTA PIE

Steps:

• Preheat oven to 400F
• In a medium-sized skillet over medium-high heat, heat 1 tablespoon of butter and cook onion and garlic until soft, about 3 to 4 minutes
• Remove from heat and cool
• In a mixing bowl beat the egg, add the ricotta, nutmeg, lemon zest, salt, pepper, spinach, artichoke hearts, breadcrumbs and cooled onion and garlic mixture
• Add 3/4 cup Parmigiano Reggiano
• Reserve the filling while you prepare the spring form pan
• Melt the remaining 4 tablespoons butter and brush the entire inside of pan with it
• Line one side of the pan at a time with phyllo: Lay one sheet with the short end in the middle of the bottom of the pan
• Drape the rest of the sheet up the side of the pan and over the edge, leaving a good amount of overhang
• Brush the section on the bottom of the pan with more butter, then repeat with another sheet of phyllo on the unlined half of the pan, overlapping the sheets a bit in the center
• Sprinkle the phyllo-lined bottom of the pan with remaining Parmigiano Reggiano and season with some pepper
• Turn the pan so that one of the draped sides is facing you, and repeat the layering action in the opposite direction leaving you with lots of overhang on all the sides of the pan
• Brush with any remaining butter
• With care, transfer the ricotta filling into the phyllo-lined pan; spread it out evenly, from edge to edge, trying not tear the phyllo
• Working one at a time, fold each of draped overhang phyllo sheets over the top of the filling, pressing in down gently
• Brush each folded-over sheet with a little more butter
• Bake 25-30 minutes, until golden brown
• Let cool about 5 minutes, remove the outer ring of the pan and serve

SPINACH ARTICHOKE PIE

Steps:

• Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

CHICKEN-SPINACH ARTICHOKE DIP SLAB PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix chicken and spinach. Coarsely chop artichoke hearts; add to bowl. In 8-inch skillet, heat olive oil over medium heat. Cook shallot and garlic in oil about 5 minutes or until soft and translucent. Add to bowl.
• In another bowl, beat cream cheese, mayonnaise, sour cream and Parmesan cheese with whisk. Fold into chicken mixture; set aside.
• Unroll 2 pie crusts. Stack 1 crust on top of another; fold edges to make rectangle. Roll rectangle to 15 inches by 12 inches. Repeat with other 2 pie crusts.
• Place 1 rolled crust on cookie sheet; pile filling mixture on top in a rectangle, leaving about 2 inches around edges. Place second crust on top. Trim crusts of excess dough; fold over, and crimp with fork. Pat filling in even layer. In small bowl, beat egg and milk with whisk to make egg wash. Cut vents in center of pie; brush with egg wash. Sprinkle crust with additional Parmesan cheese.
• Bake about 35 minutes or until crust is golden and center is hot.

ARTICHOKE, SPINACH AND CHEESE PIE

Steps:

• Heat the oven to 190C/fan 170C/gas 5. Put the spinach in a colander and pour over a kettle of boiled water to wilt it. Cool, then squeeze out as much water as possible. Leave to dry on kitchen paper.
• Heat the butter in a pan and cook the onion and garlic for 5 minutes until soft. Stir in the flour and cook for 2-3 minutes, then gradually stir in the milk until you have a thick sauce. Add the spinach and stir until coated then take off the heat and stir in the artichokes, cheeses and one of the eggs. Season and cool.
• Cut off 1 /3 of the pastry. Roll out the larger piece on a lightly floured worksurface to the thickness of a 20p and use it to line the base and sides of an approximately 22cm-round, 4cm-deep cake tin, leaving an overhang. Roll out the remaining pastry to make a lid.
• Tip the filling into the shell then beat the other egg and glaze the edge. Drape the lid over the top and press down to seal. Use scissors to cut around the pie leaving a double overhang of 1cm. Crimp together. Glaze the top of the pie and cut a round airhole in the centre.
• Bake for 40-45 minutes or until deep golden. Leave in the tin for 20 minutes before cutting into wedges. Eat with a green salad, if you like.

SPINACH AND ARTICHOKE PIE - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
• Mix vegetables with remaining ingredients, salt and pepper to taste.
• Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

SPINACH & ARTICHOKE FILO PIE

Steps:

• Soften the leeks in the butter for a couple of mins. Add the spinach to the pan, cover and cook for 5-6 mins more until the spinach has just thawed.
• In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes.
• Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet.
• Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 11⁄2hrs until golden and firm.

CHEESY SPINACH AND ARTICHOKE PINWHEELS

Steps:

• Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray. In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan. Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture. Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg. Place into oven and bake until golden brown, about 20-25 minutes. Serve immediately, garnished with parsley, if desired.