Time 55m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Heat the oil in a heavy pot over high heat. Add the onion and saute until translucent, about 3 minutes. Add the spinach in batches, if necessary, and saute until the ribbons are just wilted. Lightly beat the ricotta and the eggs together in a bowl. Add the spinach mixture, feta, oregano and salt and pepper. Mix thoroughly. Pour the batter into a greased 9 x 13 inch pan. Bake for about 40 minutes, until the top is lightly browned. Serve warm or at room temperature.
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 45m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop. Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined. Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes. Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture. Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet. Turn on oven’s broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.
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
