Best Sun Shaped Spinach Pie Recipes

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A BEAUTIFUL AND SUNNY SPINACH PIE RECIPE - (4.6/5)



A Beautiful and Sunny Spinach Pie Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 13

For the dough:
500 gr of flour
90 ml of extra virgin olive oil
200 ml of warm dry white wine
2 tsp of salt
For the stuffing:
350 gr of boiled spinach
350 gr of ricotta cheese
1 egg
100 gr of grated Parmigiano Reggiano or Grana cheese
salt
pepper
breadcrumbs

Steps:

  • Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not). Cover it with plastic wrap while preparing the stuffing. Boil the spinach and squeeze it to eliminate the water. Cut it with a sharp knife to facilitate. Mix it with the ricotta cheese. Add the egg. Add the grated cheese, salt and pepper. Amalgamate all ingredients. Preheat the oven to 180°C/356°F. Divide the dough in two. Create 2 circles of 30cm/11.8in each using a rolling pin. Place the 1st dough circle on baking paper. Spread some breadcrumbs on it. Place part of the stuffing in the center of the circle and the remaining creating another circle around. Cover it with the 2nd circle of dough. Wet the borders and attach one to another using a fork. Place a small bowl over the central stuffing and punch with a fork all around. Using a sharp knife cut the borders in 3cm/1.2in slices. Turn them upside 90°. Bake for 30 minutes in preheated oven at 180°C/356°F.

SPINACH PIE WITH SUN-DRIED TOMATOES



Spinach Pie With Sun-Dried Tomatoes image

Make and share this Spinach Pie With Sun-Dried Tomatoes recipe from Food.com.

Provided by HeatherFeather

Categories     Savory Pies

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (9 inch) double crust pie crusts, unbaked (2 rounds)
4 large eggs
1 (15 ounce) container ricotta cheese (about 2 cups)
1 cup asiago cheese, finely grated
1/4 cup parmesan cheese, finely grated
3/4 teaspoon black pepper, coarsely ground
1 teaspoon dried basil, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained very well
1/4 cup seasoned dry bread crumb
1/4 cup sun-dried tomato packed in oil, drained, coarsley chopped

Steps:

  • Line a 9-inch pie plate with one crust round.
  • Beat one of the eggs with a fork and use a pastry brush to lightly brush egg over the pie crust (you might not need all of the egg- save the rest for brushing the top crust later).
  • Beat remaining eggs in a large bowl, using a whisk.
  • Add cheese, pepper, and basil and stir to combine.
  • Add spinach (make sure it has been drained very well- squeezed over a colander to get out all the freezer moisture), as well as the bread crumbs and tomatoes.
  • Pour filling into crust and top with the second crust round.
  • Fold edges under to seal and crimp or flute edges as desired.
  • Brush with remaining egg wash.
  • Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
  • Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
  • Cool on wire rack at least 15 minutes before attempting to slice.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SUNNY SPINACH PIE RECIPE - (4.6/5)



Sunny Spinach Pie Recipe - (4.6/5) image

Provided by LyndaD

Number Of Ingredients 12

Dough:
17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
Filling:
12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Bread crumbs

Steps:

  • Instructions: 1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling. 2-To create the filling, mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly. 3-Unwrap your dough from the plastic and divide it into two equal parts. 4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each. 5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry. 6-Distribute the filling on the circle that was just sprinkled with breadcrumbs. 7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference. 8-Sprinkle the filling with grated Parmesan. 9-Now, cover with the second circle of dough. 10-Seal the edges with your hands, and then use a fork to press. 11-Place a small bowl in the middle of the pie and press lightly to make an indentation. Use your fork to press lightly. 12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference. 13-Twist each slice and continue until each slice is twisted. 14-Bake the spinach pie at 180°C for 30 minutes or until golden Yum! I can't wait to entertain my guests with this amazing sunny spinach pie. It'll be sure to brighten everyone's day.

SUN-SHAPED SPINACH PIE RECIPE - (4.1/5)



Sun-Shaped Spinach Pie Recipe - (4.1/5) image

Provided by phoenixrises75

Number Of Ingredients 13

Dough:
17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
(You can also use 2 pre-made pie crusts from the refrigerated section at the grocery store. Not as tasty, but very convenient and cuts prep time.)
Filling:
12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Italian seasoned bread crumbs

Steps:

  • 1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling. 2-To create the filling, Boil spinach, squeeze out excess water and chop. Mix the cooked spinach with the ricotta. Next, add egg, Parmesan, salt and pepper. Mix well. Set aside. 3-Unwrap your dough from the plastic and divide it into two equal parts. 4-Using a rolling pin, roll out each dough ball to create two circles 30 cm /12 inches in diameter each. 5-On your first dough circle, sprinkle breadcrumbs to help absorb the moisture of the filling and to keep the dough dry. 6-Reserve about two cups for center and distribute remaining filling in a ring shape on the dough that was just sprinkled with breadcrumbs. Make sure to leave an inch of dough exposed between the ring and the dough edge. 7-Place one large dollop at the center of the circle, leaving a inch or so gap of dough exposed between it and outer ring of filling. 8-Sprinkle the filling with grated Parmesan. 9-Cover with the second circle of dough and seal the edges with your hands, and then use a fork to press together. 10-Place a small bowl, upside down, in the middle of the pie and press lightly to make an indentation. Use a fork to press perforations around the edge of the bowl. (I advise using a ceramic bowl or large cup with smooth edges.) 11-Leaving the bowl in place, cut the dough with a knife into pieces approximately 2 cm/3/4 inch wide, keeping it attached at the center, near the bowl edge. 12-Gently twist each slice halfway, so filling faces upward. Continue until each slice is twisted. Remove bowl. 13-Bake at 350 F for 30 minutes or until golden brown.

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