Time 55m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Sprinkle pie crust with flour. Melt butter in large skillet over medium heat. Add onion and saute until tender, about 8 minutes. Mix in spinach and nutmeg. Season to taste with salt and pepper. Saute until all liquid from spinach evaporates, about 3 minutes. Combine ricotta, mozzarella and Parmesan cheese in large bowl. Mix in eggs. Add spinach mixture; blend well. Spoon spinach mixture into pie crust. Bake until filling is set in center and brown on top, about 45-50 minutes. Let stand 10 minutes. Enjoy!
Time 1h30m Yield 5 Number Of Ingredients 11 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.
Yield Serves 6 Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively. Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes. Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well. Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Put the Ricotta Cheese (500 gram) into the bowl and begin to break it down using a fork. Add Fresh Baby Spinach (120 gram) and a generous handful of Pecorino Romano Cheese (to taste). Mix together well and add a sprinkle of Salt (to taste) and Ground Black Pepper (to taste) and a touch of Ground Nutmeg (to taste). Add an Egg (1) and mix together once again. Once the ingredients are mixed and the filling looks much creamier, it is ready. Line a baking dish with Puff Pastry (2) and Nonstick Cooking Spray (as needed), and prick the bottom of it using a fork so it helps it to cook through. Fill it using the ricotta mixture and even it out as much as you can using a spatula. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps. Create a crust by gently folding down the edges and joining the two layers together. Press down around the edges using the teeth of a fork. Beat an Egg (1) lightly in a small cup and add a drop of water. Brush the egg mix over the top of the pie using a pastry brush. Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden. Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!
Time 1h5m Yield 1 pie Number Of Ingredients 11 Steps:
Cut together the flour and cold butter. Use two forks or a food processor. When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk. Blend until the dough hold together enought o form a ball. Chill for at least 1 hour. Carefully roll out into circle and fit into pie pan. Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg. Spread this mixture into the unbaked pie shell. Top with sour cream, spreading to the edges of the crust. Sprinkle with paprika. bake in a preheated 375F oven for 40-45 minutes.
Time 1h25m Yield 6 Number Of Ingredients 11 Steps:
Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely. Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish. Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out. Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet. Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter. Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter. Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Time 2h Yield 6 serving(s) Number Of Ingredients 14 Steps:
To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust. To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,. and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
Time 55m Yield 1 pie, 6 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 375. Wring the spinach dry and put in a large bowl. Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine. pour into crust and bake until golden, about 45 minutes.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Lightly grease your quiche/pie dish. Put the shortcrust pastry into your quiche/pie dish and cut to fit, pressing firmly around. Add olive oil into frypan and saute onions, garlic and oregano for about 10 minutes on low heat or until onions are translucent. Squeeze spinach free of water and add to the pan with the parsley and continue to fry until the rest of the water from the spinach has evaporated. Remove from heat and let cool. In a large mixing bowl add all the cheeses together and the eggs and mix through. Add the spinach mixture and salt and pepper to taste and fold through until all mixed well. Pour mixture into your prepared dish and bake in oven at 180 degrees (fanforced) or 200 degrees (not fan forced) for 1 hour or until golden brown on top. Check with finger that the top of the pie springs back. Cool until slightly warmed or to room temperature (approx half hour of cooling time should do it). Slice, serve and enjoy! Great with a nice garden salad.
Time 2h Yield 10 to 12 servings Number Of Ingredients 22 Steps:
Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal. Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet. Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days. When ready to bake, heat oven to 375 degrees. Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach. In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don’t want it to water down the ricotta). In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours). On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash. Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
More about “spinach ricotta pie recipes”
Time 1h5m Yield Serves 6 Number Of Ingredients 0 Steps:
Oil a deep pan fry onion and garlic for 10 mins until soft but not coloured add spinach cook for 5 mins stirring tip into a sieve and presto remove as much excess liquid as possible. Cool Beat egg with the ricotta and nutmeg and season stir in feta with the spinach and onion heat oven to 200/fan Oil a 20cm loose based cake tin line with filo pastry sheets leaving excess pastry overhang spray each sheet with oil spoon the cheese and spinach mixture into tin bring pastry over the top of the pie spray With oil generously bake for 25 - 30 mins until golden brown and crisp serve hot or cold
