Best Quick No Crust Italian Spinach Pie Recipes

QUICK ITALIAN SPINACH PIE

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

SPINACH PIE

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.

NO PIE CRUST SPINACH PIE

Steps:

• Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
• In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
• In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

QUICK NO-CRUST ITALIAN SPINACH PIE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch pie plate with cooking oil spray.
• Use a strainer or colander to squeeze all the excess liquid out of the thawed, drained spinach.
• Combine all ingredients, and mix until well blended.
• Pour mixture into pie plate.
• Bake 40 to 60 minutes, or until center is set.

RICOTTA SPINACH PIE

Steps:

• Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
• Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

QUICK RICOTTA AND SPINACH PIE

Steps:

• Preheat oven to 350°F.
• Sprinkle pie crust with flour.
• Melt butter in large skillet over medium heat.
• Add onion and saute until tender, about 8 minutes.
• Mix in spinach and nutmeg. Season to taste with salt and pepper.
• Saute until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheese in large bowl.
• Mix in eggs.
• Add spinach mixture; blend well.
• Spoon spinach mixture into pie crust.
• Bake until filling is set in center and brown on top, about 45-50 minutes.
• Let stand 10 minutes.
• Enjoy!

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.