SPINACH ARTICHOKE PIE
Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY
Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook manicotti a couple minutes under the box instructions.
- Drain in a colander, and cut manicotti in half.
- Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
- In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
- Preheat oven to 350°F (180˚C).
- Transfer the spinach and artichoke mixture into a piping bag.
- Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
- Spoon tomato sauce over the filled manicotti.
- Top with remaining mozzarella cheese, and parmesan cheese.
- Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
- Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
SPINACH AND ARTICHOKE PIE - WW CORE
This is a wonderful crustless quiche recipe. You can get creative with the vegetables you add, but the basic recipe works just fine. Slices can be frozen and reheated for individual meals.
Provided by CoreChick
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
- Mix vegetables with remaining ingredients, salt and pepper to taste.
- Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.
Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 1.4, Cholesterol 140.8, Sodium 197.7, Carbohydrate 12.1, Fiber 6.3, Sugar 2.3, Protein 11.4
CHICKEN-SPINACH ARTICHOKE DIP SLAB PIE
This simple recipe has all the goodness of everyone's favorite Spinach-Artichoke Dip loaded with shredded chicken and wrapped up in flaky pastry.
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix chicken and spinach. Coarsely chop artichoke hearts; add to bowl. In 8-inch skillet, heat olive oil over medium heat. Cook shallot and garlic in oil about 5 minutes or until soft and translucent. Add to bowl.
- In another bowl, beat cream cheese, mayonnaise, sour cream and Parmesan cheese with whisk. Fold into chicken mixture; set aside.
- Unroll 2 pie crusts. Stack 1 crust on top of another; fold edges to make rectangle. Roll rectangle to 15 inches by 12 inches. Repeat with other 2 pie crusts.
- Place 1 rolled crust on cookie sheet; pile filling mixture on top in a rectangle, leaving about 2 inches around edges. Place second crust on top. Trim crusts of excess dough; fold over, and crimp with fork. Pat filling in even layer. In small bowl, beat egg and milk with whisk to make egg wash. Cut vents in center of pie; brush with egg wash. Sprinkle crust with additional Parmesan cheese.
- Bake about 35 minutes or until crust is golden and center is hot.
Nutrition Facts : ServingSize 1 Serving
SPINACH & ARTICHOKE FILO PIE
This makes a good main course for vegetarian friends and family
Provided by Sara Buenfeld
Categories Buffet, Lunch, Main course, Supper
Time 2h
Number Of Ingredients 11
Steps:
- Soften the leeks in the butter for a couple of mins. Add the spinach to the pan, cover and cook for 5-6 mins more until the spinach has just thawed.
- In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes.
- Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet.
- Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 11⁄2hrs until golden and firm.
Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 2.06 milligram of sodium
HAM, SPINACH & ARTICHOKE PIZZA PIE
This pizza pie is great for using up storecupboard ingredients - you can experiment with fillings and flavours
Provided by Mary Cadogan
Categories Buffet, Dinner, Side dish, Snack, Supper, Vegetable
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wash the spinach, place in a colander in the sink, then pour over a kettleful of boiling water, to wilt the leaves. Drain well, pressing out as much water as possible, then roughly chop.
- Make up the bread mix following pack instructions, then divide in half. Roll out one half to a round about 35cm, then transfer to an oiled baking sheet. Thinly spread with tomato sauce to within 2cm of the edge, then season with salt and pepper. Drain and dry the artichoke hearts if they come from a can or jar, then thickly slice. Scatter over the tomato sauce with the spinach, then space about 8 dollops of crème fraîche on top, covering each with half a slice of ham. Sprinkle with grated cheese.
- Roll out the other half of the dough to the same size as the first one. Brush the edges of the dough with water and cover the round of dough and vegetables, pressing the edges to seal them. Make a slit in the centre of the dough with the point of a knife, then bake for 25-30 mins until golden and crisp. Cut into wedges and serve with a green salad.
- To prepare ahead: Make up the pizza pie and freeze, uncooked, on the baking sheet, then remove and wrap in foil when firm. To cook, return to the baking sheet and leave to defrost for 2 hrs, then cook as above. If you prefer to freeze it ready-cooked, simply defrost and reheat in the oven for 10 mins.
Nutrition Facts : Calories 606 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 4.29 milligram of sodium
VEGAN SPINACH ARTICHOKE PIE
Number Of Ingredients 16
Steps:
- Sauté the onion and garlic in a large, deep non-stick skillet for 3 minutes. Add the spinach and 2 tablespoons water, stir, and cover the skillet. (If you couldn't fit all of the spinach in, wait a minute for the spinach to shrink and add more.) Cook until the spinach is completely wilted and shrunken. Set aside. While the spinach is cooking, mash the tofu and stir in the nutritional yeast and all the seasonings, including the olives. Add the artichokes, almonds, and the spinach mixture, and mix well. Preheat the oven to 375 F and lightly spray a 9x13-inch baking dish with olive oil. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, spray it lightly with olive oil, and repeat the process until you have 6 sheets in the bottom of the pan. Make sure the remaining phyllo is covered with a damp cloth, and pour the spinach-tofu filling into the pan, spreading it to completely cover the phyllo. Repeat the phyllo process, covering the filling with six more sheets, spraying each one lightly. Make sure to spray the top sheet thoroughly, so that there are no un-oiled spots. With a sharp knife, cut through the top layer of phyllo to form 9-12 equal pieces. (This helps to keep the phyllo from breaking when you cut it after baking). Put it in the oven and bake for 30-35 minutes, until the top is lightly browned. Enjoy!
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