Cook them in a pan with a tbsp olive oil for approximately 3 minutes. Apr 20, 2020 - Explore Donnette Boykin's board "Italian spinach pie" on Pinterest. Mix spinach, oil, garlic and olives. Mom's Spinach-Ricotta Pie - One of the most delicious Italian dishes ever! Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. Allrecipes is part of the Meredith Food Group. See more ideas about recipes, food, cooking recipes. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and taste and season with salt and black pepper. Preheat the oven to 375 degrees. Trim pastry Next time I would add mushrooms, and maybe even some ground beef. Stir until all combined. I think the more simple the better although I have added dried tomatoes and other things. You will love these if you love spinach. This recipe was great as a starting point. Yummy! Behold, Mom's Spinach-Ricotta Pie… Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Delicious, but a lot of work. Nutrient information is not available for all ingredients. Heat 1 tablespoon butter in a skillet over medium heat and add onion. Add comma separated list of ingredients to exclude from recipe. The trick is to get the spinach as dry as possible! It takes a lot of time. Season each yolk with salt and pepper and drizzle with a bit of melted butter. 6 servings is too large a piece as a side dish. Bake for 20 minutes or until crust looks done. Wash the spinach and drain them. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. pkg. Spinach Ricotta Rustic Pie a fast and delicious healthy Savory Pie. Pour into pastry shell. Spread 1/4 of the filling in the center of the circle leaving a 1-inch border. Phyllo dough isn't real easy to work with. 450 calories; protein 21.4g; carbohydrates 27.9g; fat 28.6g; cholesterol 326.7mg; sodium 654.3mg. chopped spinach, defrosted 1 (15 oz.) In a large bowl, lightly beat the eggs. I put the extra phyllo sheets, crumpled, on top. Bottom line form me? On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. I used a box of 18 whole wheat phyllo that was in the freezer left over from making baklava and my tub of ricotta was larger so I ramped this up to use 1 1/2 lbs of spinach. Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Cook until onion starts to soften, about 3 minutes. Stir all the ingredients well. The Italian version of spanakopita. Add plenty of salt and pepper to taste. DIRECTIONS Preheat the oven to 375 degrees F. Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie shell and bake in the lower third of the oven for 30 minutes or until the mixture sets. Add spinach and cook and stir for 2 minutes. In a large bowl, add in the spinach, onion, beaten egg, heavy cream, salt, pepper, nutmeg, and cheese. This was very good. This is my favorite snack! Total Carbohydrate Using the dough hook, knead until the dough is smooth and combined. Perfect as an appetizer, vegetable side dish or vegetarian entrée. If you are using fresh spinach just clean and dry and use it as is, alternatively you can saute is slightly to mak it easier to work with. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Had this in Italy once - loved it - the egg yolks is a must! 9" deep dish pie crust, freshly made or frozen • 13.75 ounce can artichoke hearts, drained • bag of frozen spinach leaves, thawed and all excess water squeezed out, 2/3 of a one pound bag • half and half • eggs • all-purpose flour • shredded mozzarella • asiago cheese, grated Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. Thaw spinach and drain well. Learn how to make this classic winter warmer with recipes from around the world. Add the butter,and salt and pepper to taste and transfer the mixture to the bowl with the spinach; stir in the yogurt and cheese. Cook sausage and onion together until meat loses its pink color. well, ignore my duplicate pictures of this dish... was delicious! I only used 8 phyllo sheets and added mushrooms and garlic and omitted the egg yolks. A family favorite for many years! I wanted to love it, but was a bit bland for me. Fill one side with cooled spinach mixture, fold dough over and crimp the edge. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. The filling settles snugly into the puff pastry crust … Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Info. Drain, squeeze dry, and chop finely. Mix well. onion, finely chopped 1 (10 oz.) container Ricotta cheese 2 eggs 3/8 c. Parmesan cheese 9-inch pie shell, prebaked as directed. Also still have all the leftover egg whites! Preheat oven to 375°. Good recipe, and it turned out very well. Let rest while you pre-heat the oven to 375. The egg yolks were still a little runny at a 45 minute bake. Add comma separated list of ingredients to include in recipe. Heat oil and butter up in a 12 inch skillet and add the garlic. Mix spinach, cheeses, eggs and nutmeg. Remove foil, bake 4-5 min more or until set and dry. This very popular Italian spinach pie recipe involves a few steps but the results will be well worth it: which you will discover as soon as you cut through the first slice! Keep covered with a damp cloth to prevent phyllo sheets from drying out. Brush the top of the whole pie with butter. Heat oil and butter up in a 12 inch skillet and add the garlic. Preheat oven to 350 degrees F (175 degrees C). Meh. 1 %, recipe italian bread dough, 2 lbs. The Italian spinach pie, called torta Pasqualina in Italian, is a deep pie made with spinach, ricotta and eggs, prepared in and around Easter time. Drain, squeeze … I had stuff to use up, so changes were made: I added 3 oz cubed, cooked pancetta, sauteed the onion in the pancetta fat, used 12 oz thawed and squeezed spinach, 3 whole eggs, 1/3 cup grated parmesan cheese, 1/3 cup shredded italian mix cheese, 1/3 cup pesto, cayenne pepper instead of nutmeg, no egg yolks (didn't have them). Grease a 9-inch tart pan or pie dish. Hope you try this. Before baking you can mark the pies with letter H using a fork to distinguish the pies with hot pepper flakes from the plain. Place 1/4 of the cheese (and pepperoni) on top of the spinach. Drain and chop red peppers. I remember making these with my great-grandmother, grandmother and mother every time a special occasion rolled around. (or pizza dough but bread works better in this recipe). I am not willing to adjust and try again as there are a gazillion other recipes for other things I am going to try first. Unwrap the phyllo dough. I did not use the yolks. Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Sauté spinach and garlic in hot oil in a nonstick skillet over medium-high heat, 10 to 12 minutes or until thoroughly heated and liquid evaporates. Real easy to work with had never worked with phillo before and fresh or spinach... Doubled, punch down and rest for 10 minutes calorie needs Ricotta, parsley, carrot, and elegant alike! 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