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. Delicious, but a lot of work. well, ignore my duplicate pictures of this dish... was delicious! Add spinach and cook and stir for 2 minutes. Mix all ingredients together and pour into a greased 9-inch pie plate. Next time I would add mushrooms, and maybe even some ground beef. (or pizza dough but bread works better in this recipe). Unwrap the phyllo dough. this link is to an external site that may or may not meet accessibility guidelines. Brush the top of the whole pie with butter. This is my favorite snack! Keep covered with a damp cloth to prevent phyllo sheets from drying out. Preheat oven to 375°. Your daily values may be higher or lower depending on your calorie needs. Trim pastry In a large bowl, lightly beat the eggs. Let rest while you pre-heat the oven to 375. I had stuff to use up, so changes were made: I added 3 oz cubed, cooked pancetta, sauteed the onion in the pancetta fat, used 12 oz thawed and squeezed spinach, 3 whole eggs, 1/3 cup grated parmesan cheese, 1/3 cup shredded italian mix cheese, 1/3 cup pesto, cayenne pepper instead of nutmeg, no egg yolks (didn't have them). Heat oil and butter up in a 12 inch skillet and add the garlic. 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. Nutrient information is not available for all ingredients. Spoon cheese and spinach mixture evenly into the phyllo-lined dish. You will love these if you love spinach. Had this in Italy once - loved it - the egg yolks is a must! No gift befits the food-obsessed people in your life like a cookbook. This recipe was great as a starting point. Serve warm. This Italian spinach pie is so delicious and easy to make! Add plenty of salt and pepper to taste. Bake at 350°F for 40 minutes or until center is set. 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. I thought I would share this Spinach Ricotta Rustic Pie … In a large bowl, add in the spinach, onion, beaten egg, heavy cream, salt, pepper, nutmeg, and cheese. 1 %, recipe italian bread dough, 2 lbs. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and … You saved Italian Spinach and Ricotta Pie to your. Good recipe, and it turned out very well. Add the butter,and salt and pepper to taste and transfer the mixture to the bowl with the spinach; stir in the yogurt and cheese. On a lightly floured surface, divide dough into 4 pieces. Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook beef, sausage, pepper, mushrooms and garlic until meat is brown and vegetables are tender. DIRECTIONS Preheat the oven to 375 degrees F. Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie shell and bake in the lower third of the oven for 30 minutes or until the mixture sets. 1 - 16 oz container 2% Cottage Cheese (could think about try to drain this item some - cooking time took longer as is - added 20-25 minutes to cooking time with our oven) 1 … Add comma separated list of ingredients to exclude from recipe. Behold, Mom's Spinach-Ricotta Pie… Roll each piece into a rough circle approximately 10 inches wide. Mix well. Step 3 Bake in the preheated oven … I've made it twice and it was a big hit each time. ITALIAN SPINACH PIE : 1 lb. Cook sausage and onion together until meat loses its pink color. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. See more ideas about recipes, food, cooking recipes. Also still have all the leftover egg whites! This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year. Preheat oven to 350°F. Brush lightly with melted butter. I put the extra phyllo sheets, crumpled, on top. First, thanks to Paola for the effort. Place them in a bowl, add the ricotta, salt and pepper, the eggs and the grated cheese. Submit a … Meh. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. Apr 20, 2020 - Explore Donnette Boykin's board "Italian spinach pie" on Pinterest. Made with fresh Ricotta and fresh or frozen Spinach. The trick is to get the spinach as dry as possible! Sauté spinach and garlic in hot oil in a nonstick skillet over medium-high heat, 10 to 12 minutes or until thoroughly heated and liquid evaporates. Also maybe some Feta cheese as mine result was somewhat bland. Mom's Spinach-Ricotta Pie - One of the most delicious Italian dishes ever! Drain, squeeze dry, and chop finely. However I thought it was a lot of work especially since I had never worked with phillo before. If you are using frozen spinach thaw and drain well. I wanted to love it, but was a bit bland for me. Mix spinach, oil, garlic and olives. Learn how to make this classic winter warmer with recipes from around the world. Just follow the instructions and you will make the best spinach pie and an ideal Sunday breakfast – well, at least, Sunday is the pie day in our house. Bottom line form me? Squeeze moisture from spinach and stir into meat. Remove foil, bake 4-5 min more or until set and dry. Total Carbohydrate Add comma separated list of ingredients to include in recipe. Using the dough hook, knead until the dough is smooth and combined. Before baking you can mark the pies with letter H using a fork to distinguish the pies with hot pepper flakes from the plain. container Ricotta cheese 2 eggs 3/8 c. Parmesan cheese 9-inch pie shell, prebaked as directed. Season each yolk with salt and pepper and drizzle with a bit of melted butter. 6 servings is too large a piece as a side dish. sweet Italian bulk sausage 1 med. Grease a 9-inch tart pan or pie dish. Long story, long...this recipe is versatile and delicious. Information is not currently available for this nutrient. If you are using fresh spinach just clean and dry and use it as is, alternatively you can saute is slightly to mak it easier to work with. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. chopped spinach, defrosted 1 (15 oz.) © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition This was very good. Spinach Ricotta Rustic Pie a fast and delicious healthy Savory Pie. I really appreciate when someone goes out of their way to share especially with a video. Wash the spinach and drain them. I did not use the yolks. I remember making these with my great-grandmother, grandmother and mother every time a special occasion rolled around. 450 calories; protein 21.4g; carbohydrates 27.9g; fat 28.6g; cholesterol 326.7mg; sodium 654.3mg. It takes a lot of time. The Italian version of spanakopita. Cook until onion starts to soften, about 3 minutes. Pour into the pie plate. It's really simple. Cook them in a pan with a tbsp olive oil for approximately 3 minutes. I used a box of 18 whole wheat phyllo that was in the freezer left over from making baklava and my tub of ricotta was larger so I ramped this up to use 1 1/2 lbs of spinach. Evenly distribute the spinach into the pie crust. This very popular Italian spinach pie recipe involves a few steps but the results will be well worth it: which you will discover as soon as you cut through the first slice! Perfect as an appetizer, vegetable side dish or vegetarian entrée. Bake 450 degrees for 8 min. I think the more simple the better although I have added dried tomatoes and other things. Bake for 20 minutes or until crust looks done. Amount is based on available nutrient data. I am not willing to adjust and try again as there are a gazillion other recipes for other things I am going to try first. Preheat the oven to 375 degrees. onion, finely chopped 1 (10 oz.) Top with another sheet of phyllo at a slight angle to the first one. Pour into pastry shell. Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Spray a pie pan with cooking spray. The egg yolks were still a little runny at a 45 minute bake. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. 1/8 worked perfectly. Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Place 1/4 of the cheese (and pepperoni) on top of the spinach. Preheat oven to 350 degrees F (175 degrees C). Pour into the prepared pie plate. Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Yummy! Put the spinach in a bowl and add the olives, mushrooms, garlic, salt, olive oil … The Italian spinach pie, called torta Pasqualina in Italian, is a deep pie made with spinach, ricotta and eggs, prepared in and around Easter time. Plus, your children will eat healthy and tasty meal – spinach is having so many health benefits! Drain, squeeze … deep-dish pie plate. Mix spinach, cheeses, eggs and nutmeg. Percent Daily Values are based on a 2,000 calorie diet. Drain and chop red peppers. 5.3 g If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. pkg. Phyllo dough isn't real easy to work with. A family favorite for many years! Set aside. Fill one side with cooled spinach mixture, fold dough over and crimp the edge. Info. Place all dough ingredients in a stand mixer. Combine cottage cheese, spinach, mozzarella cheese, eggs, red peppers, Parmesan cheese, and oregano in a bowl. First in the pie form as described here then as phyllo tartlet filling (sold in grocery freezer section cooked as per package). We ate them hot, cold, or room temperature. Stir all the ingredients well. Wrap in plastic while you make the filling. I love spinach and I love all the variations on this recipe. Roll each portion into a circle - not too thin that it tears. 9" deep dish pie crust, freshly made or frozen • 13.75 ounce can artichoke hearts, drained • bag of frozen spinach leaves, thawed and all excess water squeezed out, 2/3 of a one pound bag • half and half • eggs • all-purpose flour • shredded mozzarella • asiago cheese, grated Stir until all combined. Allrecipes is part of the Meredith Food Group. Congrats! However my Italian wife agrees that It could use some various herbs appropriate to an egg-spinach recipe. Line pastry shell with double thickness of foil. The ingredients for the spinach filling are simple and classic Italian: Parmigiano-Reggiano, nutmeg, ricotta, parsley, carrot, and eggs. Remove and let cool slightly before slicing. Add salt, pepper, garlic, 1/2 cup shredded cheese and milk. Hope you try this. My church group enjoyed it very much. Spread 1/4 of the filling in the center of the circle leaving a 1-inch border. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and taste and season with salt and black pepper. Thaw spinach and drain well. I only used 8 phyllo sheets and added mushrooms and garlic and omitted the egg yolks. The filling settles snugly into the puff pastry crust … Heat oil and butter up in a 12 inch skillet and add the garlic. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes. … On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. 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