Three Cheese Mushroom And Spinach Pie Recipes

THREE CHEESE MUSHROOM AND SPINACH PIE

Steps:

• Preheat oven to 325 degrees. In a large skillet, cook bacon and ham for 5 minutes, until done, stirring occasionally. Add chopped mushrooms and continue to cook for another 8 minutes, until mushrooms start to release some liquid.
• Add chopped garlic and spinach. Stir and cook until the spinach is wilted, about 2 or 3 minutes. Set the skillet off the heat to cool a few minutes while the egg mixture is being prepared. In a large mixing bowl, beat eggs until well blended. Mix in the cheeses, one at a time. Add nutmeg, salt and pepper. Mix all together well.
• Slowly add the cooled mushroom-spinach mixture to the eggs and cheese. Combine all of this well and pour into the 9 inch deep dish pie shell.
• Place pie on a cookie sheet that is lined with foil and bake for 30 minutes at 325 degrees.
• Remove from oven and cool 15-20 minutes before slicing.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST

Steps:

• Set oven to 400 degrees.
• Prepare a 9-inch glass pie plate.
• Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
• In a bowl beat the cream cheese until smooth.
• Add in the half and half and eggs; beat until combined.
• Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
• Add in all remaining ingredients; mix with a wooden spoon to combine.
• Pour into puff pastry crust.
• Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
• Bake for about 25 minutes, or until the filling is set.
• Cool for 10 minutes before slicing and serving.

THREE-CHEESE MUSHROOM AND SPINACH CALZONE

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
• Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
• Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

THREE CHEESE SPINACH AND PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened.
• In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture.
• Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

THREE CHEESE SPINACH PIE

Steps:

• Combine rice and boiling water in a 9" plate.
• Cover and let stand 5 minutes.
• Stir in salt, mozzarella and egg and use spoon to press and form into a pie shell.
• Combine spinach, feta cheese, onion and eggs.
• Mix well.
• Pour mixture into rice shell.
• Top with tomato slices and sprinkle with parmesan.
• Bake at 400 degrees for 45-60 minutes, depending on oven.
• OR microwave at HIGH for 10 minutes and let stand for 3 minutes before serving.

SPINACH AND THREE CHEESE PHYLLO PIE

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.