Best 4 Broccoli Spinach Pie Recipes
Indulge in a symphony of flavors with our delectable Broccoli Spinach Pie, a culinary masterpiece that seamlessly blends the earthy notes of broccoli and spinach with a creamy, savory filling. Wrapped in a flaky, golden-brown crust, this pie offers a delightful contrast of textures and flavors that will tantalize your taste buds. But that's not all, this article also features a collection of tantalizing recipes sure to satisfy your culinary cravings. From the classic Beef and Guinness Stew that promises hearty comfort to the exotic Thai Green Curry with Chicken, each recipe is a journey into a new realm of taste sensations. So, prepare to embark on a culinary adventure as we explore the irresistible Broccoli Spinach Pie and uncover the hidden gems within this recipe collection.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA WITH BROCCOLI-SPINACH BUTTER
This recipe makes planning a weeknight dinner easier than ever. Deep green broccoli, spinach and parsley are combined with butter, then stirred into pasta for a simple but flavor-packed meal. The butter can be frozen for up to 2 months, so a quick supper is never far away. Additionally, the pasta can be eaten hot or cold, making it perfect for packing for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional broccoli-spinach butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
BROCCOLI PIE
Everyone seems to enjoy pie for dessert. But I surprised my family the first time I brought this pie to the table as the main course! They loved it and asked for it again and again.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheeses, salt and nutmeg. Pour into pie shell. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 390 calories, Fat 27g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 446mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
EASY BROCCOLI QUICHE
This easy vegetarian quiche is a snap to make but looks great on the table.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
- Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
- Bake in preheated oven until center has set, 30 to 50 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g
BROCCOLI-SPINACH PIE
This is a little different take on the typical spinach pie. This is Jeff Smith's version. I have served this many times and have always gotten compliments. It's pretty easy, for spinach pie. Enjoy!
Provided by LifeIsGood
Categories Spinach
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Saute the onion and green onions in the oil until golden brown.
- Add the broccoli and spinach, and cook for about 5 minutes.
- Stir in the cheese, eggs, chives, dill, parsely and black pepper. Remove from heat to cool a bit.
- Using a pastry brush, butter a 9" x 10" baking dish and begin layering the first 12 phyllo sheets, brushing each with a little butter as you go.
- Drain the excess liquid from the broccoli-spinach mixture and spread it over the 12 layers of phyllo dough.
- Cover this with the remaining 12 phyllo sheets, repeating the buttering process as you add each sheet. You made need to melt a little more butter if you run out.
- Cut the pie into 10 (or more) pieces, using a very sharp pointed knife.
- Bake uncovered for about 1 hour, or until golden brown. You may need to tent this with aluminum foil towards the end of cooking, if the top layer of phyllo is getting too brown.
Tips:
- Preparing the Crust: Use a food processor to make quick work of combining the ingredients for the pie crust. Pulse until the mixture resembles coarse crumbs, then add just enough ice water to hold the dough together. Avoid overworking the dough, as this can make it tough. If you don't have a food processor, you can also make the dough by hand, using a pastry blender or two forks to work the butter into the flour mixture.
- Chilling the Dough: Chilling the dough before rolling it out helps to make it less sticky and easier to work with. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes, or up to overnight.
- Rolling Out the Dough: When rolling out the dough, use a lightly floured surface to prevent sticking. Roll the dough out to a circle that is about 12 inches in diameter, or large enough to fit into your pie plate. If the dough is too sticky, chill it for a few more minutes before attempting to roll it out again.
- Filling the Pie: Before filling the pie, pre-cook the spinach and broccoli to remove excess moisture. This will help to prevent the pie from becoming watery. You can pre-cook the vegetables by steaming, boiling, or sautéing them. Once the vegetables are cooked, drain them well and allow them to cool slightly before adding them to the pie filling.
- Baking the Pie: Bake the pie in a preheated oven at 375°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it with a piece of aluminum foil.
Conclusion:
This broccoli spinach pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The combination of broccoli, spinach, and cheese makes for a flavorful and nutritious filling, while the flaky crust adds a satisfying crunch. With a few simple tips and tricks, you can easily make this pie at home. So next time you're looking for a quick and easy meal, give this broccoli spinach pie a try!
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