Best Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova Recipes

SPANAKOPITA (SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F.
• In a medium heated saute pan, add butter (all except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to 5 minutes. Remove from heat.
• In a sauce pot, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs, salt and pepper. Mix well. Add back into sauce pot and boil for five minutes. Place aside.
• Moisten filo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for approximately one hour.

SPANAKOPITA (SPINACH PIE) BY INA GARTEN

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, about 10 minutes. Add the salt and pepper and allow to cool slightly.
• Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
• Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
• Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
• Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
• Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.

TORTA PASCUALINA (ARGENTINE SPINACH PIE)

Steps:

• Preheat the oven to 350 degrees.
• Place the bottom crust in your pie plate.
• Cook the spinach, drain it, and chop it finely.
• Saute the chopped onion in a little cooking spray.
• Mix together the spinach, the onion, and the rest of the ingredients.
• Pour the mixture into the pie crust.
• Add the top crust and seal.
• Bake for 30-40 minutes.

SPINACH TORTA

Steps:

• 1. Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
• 2. Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
• 3. Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
• 4. Add the spinach mixture to the onions and mix well.
• 5. Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
• 6. Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
• 7. Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.

TORTA TAL-LAMPUKI (MALTESE FISH PIE)

Steps:

• Make shortcrust pastry - place flour, shortening and salt in the food processor. Pulse until the mixture is grainy and particles are the size of peas or less. With the processor running, slowly add enough water until the pastry comes together in a ball. You may not need all of the water. Remove from the bowl and divide in two discs. Refrigerate while you make the rest of the recipe.
• Season the fish with salt and pepper and dredge in flour. Heat the olive oil in large skillet. Pan fry the filets until brown but not overcooked. Remove from the skillet and set aside.
• Add the sliced onion and saute until tender, adding more olive oil if necessary. Add the tomato, spinach and cauliflower florets. Saute for 2 minutes more. Add salt and pepper to taste, add a cup of water and cover. Simmer until the cauliflower florets are fork tender. Add the olives.
• Roll out one of the pastry discs and line the bottom of a large pie pan with it. Place half of the vegetable mixture in the pie. Place the fish filets on top of the vegetables and cover them with the remaining half of the vegetables. Roll out the other pastry disc and place it on top of the fish and vegetables layers.
• Place on the middle rack of the oven, preheated to 350°F Bake for 30 min or until the crust is golden brown.

QUICK NO-CRUST ITALIAN SPINACH PIE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch pie plate with cooking oil spray.
• Use a strainer or colander to squeeze all the excess liquid out of the thawed, drained spinach.
• Combine all ingredients, and mix until well blended.
• Pour mixture into pie plate.
• Bake 40 to 60 minutes, or until center is set.