Easy Cheddar Spinach And Mushroom Pie With Puff Pastry Crust Food

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Spinach in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash


  • Preheat the oven to 375 degrees F.
  • Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
  • Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.


Spinach Pie in Puff Pastry (Spanakopita) image

Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.

Provided by MindiLouWho

Categories     Vegetable

Time 55m

Yield 1 large pie, 6 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup feta cheese, crumbled
3/4 cup parmesan cheese, grated or shredded
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water


  • Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
  • Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
  • Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
  • Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
  • Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
  • Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.


Turkey Pot Pie With Puff Pastry Crust image

Make and share this Turkey Pot Pie With Puff Pastry Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 (10 ounce) bag frozen pearl onions, defrosted
3 medium carrots, peeled and cut into 1-inch pieces
1 lb yukon gold potato, peeled and cut into 1-inch pieces
1/2 cup unsalted butter
2 leeks, white and light green parts only, cleaned and finely chopped
3/4 lb medium cremini mushroom, thickly sliced
1 cup frozen baby peas, defrosted
1 cup frozen corn kernels, defrosted
4 cups cooked turkey, cut into 2-inch chunks
7 tablespoons all-purpose flour
2 cups turkey broth or 2 cups chicken broth
1 cup half-and-half
white pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 frozen puff pastry sheet, defrosted (half of a Pepperidge Farm box)
1 large egg, beaten
2 tablespoons freshly grated parmesan cheese


  • Put the pearl onions in a large bowl.
  • Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
  • In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
  • Add in the mushrooms; stir/saute for 3 minutes or until softened.
  • Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
  • Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
  • Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
  • Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
  • Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
  • Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
  • If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
  • Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
  • Brush the crust with the beaten egg.
  • Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
  • Let the potpie stand for 10 minutes before serving.

Nutrition Facts : Calories 795, Fat 42.2, SaturatedFat 18.7, Cholesterol 163.2, Sodium 264.6, Carbohydrate 65.4, Fiber 6.6, Sugar 7.8, Protein 40.5


Spinach Puffs image

These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 24 servings.

Number Of Ingredients 9

1 package (17.3 ounces) frozen puff pastry, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
2 large eggs, divided
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt


  • Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.


Mushroom, spinach & potato pie image

A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 11

400g baby spinach
1 tbsp olive oil
500g mushroom , such as chestnut, shiitake and button
2 garlic cloves , crushed
250ml vegetable stock (made from half a low sodium vegetable stock cube)
300g cooked new potatoes , cut into bite-sized pieces
1 tbsp grain mustard
1 tsp freshly grated nutmeg
2 heaped tbsp light crème fraîche
3 sheets filo pastry
300g each green beans and broccoli, steamed


  • Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
  • Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
  • Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium


Steak & Mushroom Puff Pastry Pie image

This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt.

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil (more as needed)
1 lb sirloin steak (cubed)
1 -2 teaspoon fresh ground black pepper
7 large fresh button mushrooms, sliced (or use as much as desired)
1 large onion, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme (can use a pinch more)
1 (1 ounce) package dry mushroom gravy mix
1 cup water
2 -4 teaspoons Worcestershire sauce
1 sheet frozen puff pastry (thawed according to package directions)
1 egg
1 tablespoon cold water


  • Heat oil in a large skillet over medium-high heat.
  • Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
  • Add in mushrooms and cook until browned.
  • Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
  • Return the beef to the skillet.
  • Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
  • Season with salt and black pepper to taste.
  • Set oven to 400 degrees F.
  • Transfer the beef mixture to a greased casserole dish.
  • Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
  • In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
  • Bake for 20 minutes or until the pastry is fuffed and golden brown.

Nutrition Facts : Calories 871, Fat 61.2, SaturatedFat 17.9, Cholesterol 164.2, Sodium 748.8, Carbohydrate 39.2, Fiber 2.5, Sugar 3.4, Protein 40.4


Spinach Puff Pastry Quiche image

Provided by Dodie Thompson

Categories     Cheese     Egg     Bake     Vegetarian     Quick & Easy     Spinach     Fall     Bon Appétit     St. Louis     Missouri

Yield Serves 6

Number Of Ingredients 10

1/2 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
2 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper


  • Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.


Easy Cheddar Spinach and Mushroom Pie With Puff Pastry Crust image

This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 puff pastry sheet (use half of a 17-ounce package)
4 ounces cream cheese, softened
1/2 cup half-and-half
3 eggs
1 cup canned sliced mushrooms, very well drained
1 (10 ounce) package frozen spinach, thawed and well drained
1 1/4 cups cheddar cheese, shredded
1/4 cup grated parmesan cheese
2 green onions, chopped (can use more)
seasoning salt, and
1/2 cup parmesan cheese (or to taste)


  • Set oven to 400 degrees.
  • Prepare a 9-inch glass pie plate.
  • Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
  • In a bowl beat the cream cheese until smooth.
  • Add in the half and half and eggs; beat until combined.
  • Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
  • Add in all remaining ingredients; mix with a wooden spoon to combine.
  • Pour into puff pastry crust.
  • Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
  • Bake for about 25 minutes, or until the filling is set.
  • Cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 390.2, Fat 28.9, SaturatedFat 12.7, Cholesterol 117.8, Sodium 437.8, Carbohydrate 18, Fiber 1.8, Sugar 1.5, Protein 15.6

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