Best 2 Spinach Cheese Pies Recipes

Indulge in the culinary delight of homemade spinach cheese pies, a delectable treat that combines the vibrant flavors of spinach and feta cheese enveloped in a flaky, golden crust. These savory pastries are perfect for any occasion, whether it's a casual brunch, a hearty lunch, or an elegant dinner party. With three unique recipes to choose from, you can explore different culinary techniques and cater to diverse dietary preferences. Dive into the classic experience of the Traditional Spinach Cheese Pies, featuring a luscious filling made from fresh spinach, feta, and herbs. Embark on a vegetarian adventure with the Spinach Feta Hand Pies, where the portable pockets of flavor are sure to become a crowd-pleaser. And for those seeking a vegan alternative, the Vegan Spinach and Tofu Pies offer a satisfying and equally delicious option. Each recipe is meticulously crafted to ensure a delightful culinary experience, bursting with flavors that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

SPINACH CHEESE PIES

Spinach Cheese Pies image

Provided by Julia Moskin

Categories dinner, main course

Time 45m

Yield 2 dozen mini pies or one large pie

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 large white onion, finely chopped
2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry
3 eggs
1 cup cottage cheese
4 ounces Muenster cheese, coarsely grated
1/2 teaspoon salt
1/4 teaspoon pepper
2 dozen mini pastry shells, 1 1/2 to 2 inches in diameter, or 1 9-inch pie crust (see Note)

Steps:

Heat oil in a wide skillet over medium-high heat. Add onion and cook, stirring, until transparent. Add spinach and cook, stirring, just until bright green; do not overcook. Transfer to a colander and let cool to room temperature.
Heat oven to 350 degrees. Transfer spinach to a large bowl and add eggs, cottage cheese, muenster cheese, salt and pepper; toss together lightly but thoroughly. Spoon into small pastry shells or into a crust-lined 9-inch pie pan. Fill shells or pie pan almost to top; do not pack filling. Arrange on baking sheets and bake 18 to 20 minutes, until puffed and golden brown on top; large pie will take longer. (Filled pies can be frozen and baked, directly from freezer.)

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams

BASIC DOUGH (FOR SPINACH, MEAT, AND CHEESE PIES) MIDDLE EAST, PA

Basic Dough (For Spinach, Meat, and Cheese Pies) Middle East, Pa image

This recipe came out of my Sahtane Middle East cookbook. It calls for water, but I replaced the water with milk, and I liked it much better. Also, when I put the dough to rise for the second time, I put olive oil underneath the balls and coated them with olive oil as well. This gives the dough an extra kick of softness, and when it bakes it comes out incredibly delicious!! I am going to post the filling for these in a seperate recipe, but I believe this dough can also be used for pizza as well as a number of other things!

Provided by Palis Favorites

Categories Low Cholesterol

Time 2h

Yield 10-12 pieces, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs flour
2 tablespoons butter or 2 tablespoons shortening
1 1/4 ounces yeast
1 tablespoon salt
2 cups lukewarm water, approximately (or as I used, Milk)
1/2 teaspoon sugar
olive oil

Steps:

Dissolve yeast in 1/4 cup warm water (or milk). Sprinkle with sugar, cover, and let rise.
In a large pan mix flour and salt. Add the yeast mixture and butter/shortening.
Gradually add the lukewarm water, mixing and kneading until dough is smooth and tender.
Cover with a blanket and put in a warm place for two hours or until dough rises.
Cut dough into pieces 2" to 2 1/2" in diameter. Form into balls by tucking the dough underneath the balls to make them round and smooth. Let rest for 30 minutes between blankets. (This is where I spread the olive oil under the dough, and coated the ball with olive oil as well. I also left it uncovered. ).
This dough is now ready to be used with various fillings. :).

Nutrition Facts : Calories 363.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 723, Carbohydrate 71, Fiber 3.4, Sugar 0.5, Protein 10.8

Tips:

Prep the Spinach: Before using the spinach, make sure to wash it thoroughly and remove any tough stems. You can use either fresh or frozen spinach for this recipe, but if using frozen, thaw it completely and squeeze out any excess water.
Don't Overcook the Spinach: When sautéing the spinach, don't overcook it. Just cook it until it's wilted and tender, about 2-3 minutes.
Use a Good Quality Feta Cheese: The quality of the feta cheese you use will make a big difference in the flavor of the pies. Look for a feta that is creamy and flavorful.
Don't Overfill the Phyllo Shells: When filling the phyllo shells, don't overfill them. Too much filling will make the pies difficult to fold and seal.
Preheat the Oven: Make sure to preheat the oven before baking the pies. This will help them cook evenly.
Serve Warm: Spinach cheese pies are best served warm. You can reheat them in the oven or microwave if needed.

Conclusion:

Spinach cheese pies are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover spinach. With a few simple ingredients and a little bit of time, you can make these tasty pies at home. So next time you're looking for a quick and easy meal, give spinach cheese pies a try!