Indulge in a culinary delight with our versatile Spinach and Onion Cheese Pie, a delectable dish that seamlessly blends the flavors of fresh spinach, aromatic onions, and a medley of creamy cheeses. This savory pie offers a symphony of tastes, textures, and colors, making it a perfect choice for any occasion. Embark on a culinary journey as we guide you through three enticing variations of this classic recipe - a classic Spinach and Onion Cheese Pie, a lighter and healthier Spinach and Onion Feta Pie, and a uniquely flavorful Spinach and Onion Pesto Pie. Each variation promises a distinct taste experience, catering to diverse preferences and dietary requirements. Prepare to tantalize your taste buds with this exceptional Spinach and Onion Cheese Pie extravaganza!
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
- In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH, LEEK, AND CHEESE PIE
Categories Egg Onion Breakfast Brunch Bake Kid-Friendly Quick & Easy Yogurt Lunch Feta Leek Spinach Dill Cookie Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
- 2. Meanwhile, preheat oven to 325°F.
- 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
- 4. Sift together the flour and baking powder in a medium bowl; set aside.
- 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
- 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
- 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
- 8. Cut into wedges and serve.
SPINACH SWISS PIE
This egg dish has a wonderful flavor from the nutmeg, which combines well with the Swiss cheese. Every time I've served it, it's been well received.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Cook spinach according to package directions; drain well. In a bowl, combine cheese, onion and spinach. Transfer to a greased 9-in. pie plate. , In a blender, combine milk, eggs, biscuit mix, salt, pepper and nutmeg; cover and process until smooth. Pour over spinach mixture. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
SPINACH AND CHEESE PIE
This combines two of my favorite cusines for a great meatless meal complete with a greek salad and a loaf of crusty bread. Recipe submitted for main dish entree in the RSC 6 contest.
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter with 1/2 cup oil in a small saucepan and set aside.
- In a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
- Remove from heat and stir in green onions, basil, salt and pepper.
- Set aside.
- In a large bowl combine spinach, parsley and mushroom/onion mixture.
- Squeeze out excess liquid and stir in flour.
- In another large bowl mix together water and powdered milk and then beat in eggs with a fork.
- Stir in feta, ricotta and 1/4 cup Parmesan cheeses.
- Stir to combine Add cheese mixture to vegetable mixture.
- Drain any excess liquid from mixture and then season with salt and pepper.
- Preheat oven to 375-degrees F.
- Butter a 9 x 13-inch pan.
- Set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
- Keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
- Brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
- When all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
- Then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
- Brush with remaining butter/oil mixture and then sprinkle with remaining Parmesan cheese.
- Make slits in the pastry.
- (I placed the pan on a baking sheet before placing it in the oven).
- Bake for one hour or until done.
- Let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.
Nutrition Facts : Calories 1171.1, Fat 89, SaturatedFat 43, Cholesterol 326.2, Sodium 1919.5, Carbohydrate 57.5, Fiber 7.4, Sugar 6.4, Protein 40.4
Tips:
- If you don't have any puff pastry on hand, you can use phyllo dough instead. Just be sure to brush it with melted butter before baking.
- To make the spinach and onion filling, be sure to cook the spinach down until it is very soft and all of the liquid has evaporated. This will help to prevent the pie from becoming soggy.
- Don't over mix the dough when making the pastry. Over-mixing will make the dough tough.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to make the dough easier to work with and prevent it from shrinking in the oven.
- If you don't have any parchment paper, you can grease the pie pan with butter or cooking spray.
- To prevent the edges of the pie from burning, you can cover them with aluminum foil during baking.
- Let the pie cool for at least 15 minutes before slicing and serving. This will help to keep the filling from oozing out.
Conclusion:
Spinach and onion cheese pie is a delicious and easy-to-make dish that is perfect for any occasion. With its flaky crust, creamy filling, and cheesy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, be sure to give this one a shot. You won't be disappointed.
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