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Individual Spinach Pies – Filling Only

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Ingredients

Adjust Servings:
16 ounces frozen chopped spinach, defrosted,water removed completely
2 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 yellow onion, chopped
1/2 red onion, chopped
2 shallots, chopped
4 cloves garlic, minced
15 ounces whole milk ricotta cheese
8 ounces feta cheese
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 pinch cayenne
1/4 teaspoon nutmeg
1 medium egg, beaten (if using a large egg, only use about two-thirds of the large egg)

Nutritional information

347
Calories
235 g
Calories From Fat
26.2 g
Total Fat
15.7 g
Saturated Fat
115.5 mg
Cholesterol
769.6 mg
Sodium
12.1 g
Carbs
2.9 g
Dietary Fiber
3.8 g
Sugars
18.2 g
Protein
239g
Serving Size

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Individual Spinach Pies – Filling Only

Features:
    Cuisine:

    This is a filling of my own creation! Ive used other recipes as a guide, but this is what I came up with, using all of the flavors that I wanted it to have! ENJOY!! use Mean Chef's Sour Cream Pastry recipe #77062 and it made 6 nice-sized pies. Cook time is the time it takes to cook the filling. It has nothing to do with the pastry cooking time.

    • 52 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Individual Spinach Pies – Filling Only, This is a filling of my own creation! Ive used other recipes as a guide, but this is what I came up with, using all of the flavors that I wanted it to have! ENJOY!! use Mean Chef’s Sour Cream Pastry recipe #77062 and it made 6 nice-sized pies Cook time is the time it takes to cook the filling It has nothing to do with the pastry cooking time , This is a filling of my own creation! Ive used other recipes as a guide, but this is what I came up with, using all of the flavors that I wanted it to have! ENJOY!! use Mean Chef’s Sour Cream Pastry recipe #77062 and it made 6 nice-sized pies Cook time is the time it takes to cook the filling It has nothing to do with the pastry cooking time


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    Steps

    1
    Done

    Have Your Spinach Defrosted, Drained and Ready to Go (i Usually Do Mine, Then Throw It in the Fridge, Having It Ready to Go Once the Time Comes).

    2
    Done

    Take Out a Nice Sized Fry Pan, and Heat Your Olive Oil and Your Butter to Medium-High Heat.

    3
    Done

    Add Your Chopped Yellow and Red Onions, and Saute For 4 Minutes.

    4
    Done

    Then Add Your Shallot and Garlic, and Saute Another 2-3 Minutes.

    5
    Done

    in a Large Bowl, Combine Your Ricotta and Feta- I Usually Take a Fork and Press the Feta Into the Ricotta Until Thoroughly Combined.

    6
    Done

    Then Add Your Pepper, Garlic Powder, Salt, Cayenne and Nutmeg to Your Cheeses and Mix Well.

    7
    Done

    Add Your Beaten Egg to the Cheese Mixture, and Thoroughly Combine.

    8
    Done

    Finally, Add Your Spinach/Onion Mixture to Your Cheese Mixture and Stir Thoroughly to Combine.

    9
    Done

    Use as a Filling to Your Favorite Pastry Dough!

    10
    Done

    Using Mean Chef's Sour Cream Pastry, I Made 6 Large-Sized Individual Pastries, and Baked at 375 Degrees F For Approximately 25-30 Minutes.

    11
    Done

    Enjoy!

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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