Spinach meat and cheese pies are a delicious and savory delicacy originating from the Middle East. These pastries consist of a flaky, buttery dough filled with a hearty mixture of ground meat, spinach, cheese, and spices. Whether you are a seasoned chef or a novice cook, crafting the perfect basic dough for these pies can be a rewarding experience. This article will guide you through the process of making a flavorful and versatile dough that will elevate your spinach meat and cheese pies to the next level.
Here are our top 4 tried and tested recipes!
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
- In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
BASIC DOUGH (FOR SPINACH, MEAT, AND CHEESE PIES) MIDDLE EAST, PA
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
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
GREEK DINER MEAT AND SPINACH POT PIES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the filling:
- Heat the EVOO in a Dutch oven over medium-high heat. Add the meat, brown and crumble. Remove the meat and drain off the fat. Melt the butter in the same pot and add the zest, oregano, garlic, onions and some salt and pepper. Cook to tender, 12 to 15 minutes. Then add the fresh herbs, stir. Add the flour, stir a minute or so and then whisk in the stock. Cook to thicken a little. Add the meat back in along with the lemon juice and spinach. Combine. Turn off the heat, cool and store for a make-ahead meal. Reheat over medium heat until hot. Stir in the feta crumbles just before serving.
- For the puff pastry topper:
- Preheat the oven to 425 degrees F. Flour a work surface and lightly roll out the puff pastry. Cut the size and shape of 1 large casserole or up to 6 individual bowls or large ramekins, using sharp paring knife. Place the dough on a nonstick baking sheet and wash with egg. Bake until evenly puffed and deep golden brown in color.
- Serve the hot filling in a casserole dish or individual bowls topped with the pastry.
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
- Use fresh ingredients: The fresher your ingredients, the better your pies will taste. If possible, use organic or local produce.
- Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together.
- Chill the dough before rolling it out: Chilling the dough will make it easier to work with and prevent it from shrinking in the oven.
- Don't overcrowd the pan: When baking the pies, don't overcrowd the pan. This will prevent them from cooking evenly.
- Serve the pies warm: Spinach meat and cheese pies are best served warm. You can reheat them in the oven or microwave.
Conclusion:
Spinach meat and 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 and meat. With a little planning and effort, you can make these pies at home. So next time you're looking for a new recipe to try, give spinach meat and cheese pies a try. You won't be disappointed!
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