Best Egg Free Spinach Pie That Actually Holds Recipes

Secretly Delicious Spinach Pie image

Provided by Roses Granddaughter

Time 50m

Yield 1 pie, 5-6 serving(s)

Number Of Ingredients 9

5 jumbo eggs (or 7 large eggs)
2 tablespoons milk
3 roasted garlic cloves, crushed
1/4 teaspoon lemon pepper
1 dash salt
3 slices cooked bacon, chopped (optional)
1 large flour tortilla
1 1/2 cups any blend shredded cheese
3 cups fresh spinach

Steps:

Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
Sprinkle only 1/2 cup cheese on tortilla.
Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
Use sharp knife to cut into pie slices and serve hot.
Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

No Pie Crust Spinach Pie image

Provided by Food Network Kitchen

Categories main-dish

Yield 6

Number Of Ingredients 10

1 pound fresh spinach, rinsed, stemmed and chopped
1 cup dried bread crumbs
1 cup grated Parmesan
1/2 stick unsalted butter, softened
3 eggs
1 1/2 cups ricotta cheese
1/4 cup sour cream
1 tablespoon dried basil
Fresh nutmeg
Salt and pepper

Steps:

Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

Betty's Egg FREE Spanakopita image

Provided by Betty Bramanis

Time 1h

Number Of Ingredients 10

1 kilo filo pastry (2 pounds) two packets
2 bunches of fresh spinach, stems chopped off and washed very well
1 bunch dill
1 bunch flat leaf parsley
1/2 bunch mint
1 kilo (2 pounds) full fat ricotta cheese
1/2 bunch green onions (spring onions/scallions)
1 kilo (2 pounds) feta cheese - greek is best not creamy dutch!
1 teaspoon freshly grated pepper
1/2 cup melted butter - for pastry

Steps:

1. Pre-heat oven to 190oC (375oF). Grease a LARGE slab tin.
2. Chop the spinach and gently heat over a medium heat in a saucepan until just wilted. Rinse with cold water (so you can handle it, or leave it to cool) and squeeze it out, removing as much water as possible.
3. Finely chop the dill, parsley, mint, green onions and feta and place into LARGE bowl. Add the ricotta, pepper and wilted spinach. Use your hands to mix well - I like to use kitchen gloves as this is messy!
4. Unravel the first pack of filo pastry. Divide into three equal, lots - keeping the layers intact. Place one lot down in the base of the prepared tin and brush with melted butter. Add the next layer and repeat. Add the last layer and pour the filling in. Use your hands to flatten. Repeat the process with the filo pastry for the topping and generously brush the top (exposed) layer of filo with butter.
5. Using a sharp knife - cut the Spanakopita into peices (I like squares) and bake in the prepared oven for 35 - 45 minutes. Leave to cool for 5 - 10 minutes before serving. Best enjoyed the day baked.