Best Saras Spinach Pie Recipes

SPINACH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
• In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
• Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

SPANAKOPITA (GREEK SPINACH PIE)

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.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SAVE-THE-DAY SPINACH PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Set the spinach in a colander to drain while you prepare the remaining ingredients, then place it in the center of a large, sturdy dish towel. Squeeze out as much moisture as you can. (If you wash the towel shortly after, the color won't stain)
• Heat a large pan over medium heat. Melt the butter, and pour off and reserve about 5 tablespoons. Add the onion to the skillet and cook until soft but not brown, about 5 minutes. Transfer to a bowl with the squeezed spinach, and add the ricotta, eggs, feta, dill (if using), lemon juice, salt, and pepper.
• Brush a 9-by-13-inch (23-by-33-centimeter) baking pan with some of the reserved melted butter. Lay one sheet of phyllo in the pan so it covers the bottom halfway, leaving an overhang on 3 sides. Lay the second sheet across the other half of the pan, overlapping the first and leaving an overhang on 3 sides; gently press the phyllo into the corners of the pan and brush with butter. Continue with another two sheets of phyllo right on top, layering them slightly overlapping to cover the bottom and up the sides (so far, you've used four sheets.) Add the spinach mixture and spread into an even layer; season again if necessary. Fold the sides of the phyllo over the top, brushing with butter, then fold the remaining two sheets of phyllo in half and layer on top, brushing each with the remaining butter.
• Bake until the phyllo is cooked through, shiny, and golden brown, 40 to 45 minutes. Remove and let cool until just warm to the touch before cutting. Cut into 9 or 12 pieces and serve warm or at room temperature. Refrigerate any leftovers in an airtight container or up to 3 days.

IMPOSSIBLE GREEK SPINACH PIE

Steps:

• Cook onions in butter.
• Mix in spinach.
• In a greased dish layer spinach and cottage cheese.
• Put last 7 ingredients in a blender and mix well.
• Pour over casserole.
• Bake at 350 degrees F for about 35 minutes, until knife comes out clean.