Italian Spinach Pie (double crust or topless). ** If using top crust, follow package directions to make a double pie crust. Slit top crust to vent and brush with reserved egg. Italian Spinach Pie (double crust or topless) Another one of those recipes that has been floating around my family for as long as I can remember.
My aunts don't add a top crust but I like to when making for myself for extra crunch. I'm the only one who added meat and that's only for my niece. Italian Spinach Pie (double crust or topless) Another one of those recipes that has been floating around my family for as long as I can remember. You can have Italian Spinach Pie (double crust or topless) using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Italian Spinach Pie (double crust or topless)
- It's 15 oz of Ricotta.
- Prepare 1 1/2 cup of Shredded mozzarella (if using packaged shredded cheese get low moisture.
- It's 3/4 cup of grated Parmesan cheese * I like to use a parmesan/romano blend or sharp imported Parmesan that I grate by hand.
- It's 10 oz of package frozen chopped spinach - thawed and dried (squeezed of excess water).
- It's 1 clove of garlic - minced.
- It's 3 of eggs - beaten (if you plan on adding a top crust reserve 1Tblsp).
- Prepare 1/2 cup of chopped salami or pepperoni, deli style (optional).
- You need 1 of Pastry for single or double pie crust or frozen/refrigerated pie crust.
See more ideas about Food, Recipes, Cooking recipes. Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely. In a medium bowl mix together well-drained swiss chard and or spinach (remove as much moisture as possible, nothing worse than a soggy pie)*, ricotta, parmesan. Italian Spinach Pie (double crust or topless) Another one of those recipes that has been floating around my family for as long as I can remember.
Italian Spinach Pie (double crust or topless) instructions
- Preheat oven to 375°F.
- In a large bowl mix/stir together the cheeses, spinach and garlic (and meat if using) until combined. Stir eggs into cheese mixture (remember to reserve a Tbsp if using a top crust)..
- For Pastry Crust * On lightly floured surface roll out pastry then line 9inch pie plate with pastry allowing edges to over hang. Fill with cheese mixture and spread evenly. **If using a top crust roll out second pastry and cover pie. Seal and flute or pinch the edges, cuts slits in top to vent. Brush with reserved Tbsp of egg..
- For Frozen Pie Crust * Follow packaging directions for preparing crust. Add cheese mixture and spread evenly into crust. ** If using top crust, follow package directions to make a double pie crust. Slit top crust to vent and brush with reserved egg..
- Bake at 375°F for 35-45 minutes or until top or crust is golden brown (or cheese mixture is well done). Cool for 10-15 minutes before serving. Can serve with hot gravy (tomato sauce) if desired..
- Enjoy!!!.
My aunts don't add a top crust but I like to when making for myself for extra crunch. Although I still get nervous around the whole pie crust business, the preparation is really quite simple. Frozen spinach, eggs, a few different types of cheese, and some fresh herbs are really all it takes. Top with spinach mixture; sprinkle with remaining mozzarella cheese. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) Bring a pot of salted water to a boil.
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