Best 2 Sunflower Spinach Pie Recipes

Prepare to embark on a culinary adventure as we delve into the secrets of crafting a delectable "sunflower spinach pie", a masterpiece that blends the vibrant beauty of sunflower seeds with the earthy goodness of spinach. This guide will unveil the perfect recipe, transforming your kitchen into an aromatic haven and leaving your taste buds in a state of pure bliss. Whether you're a seasoned chef or a novice cook, you'll find the steps outlined here easy to follow, ensuring success every time you create this culinary masterpiece.

Let's cook with our recipes!

SUNFLOWER SPINACH PIE

SUNFLOWER SPINACH PIE image

Categories Cheese Dessert Side Bake Dinner Summer

Yield 12 Servings

Number Of Ingredients 9

Ingredients

14 Rhodes Dinner Rolls, thawed to room temperature
12 ounces fresh baby spinach leaves
1 1/2 cups ricotta cheese
12 slices bacon, cooked and crumbled
2 eggs
1 1/3 cups grated Asiago cheese
salt and pepper to taste
2/3 cup bread crumbs
sesame seeds

Steps:

Spray counter lightly with non-stick cooking spray. Combine 7 rolls and roll into a 12-inch circle. Repeat with remaining rolls. Cover both circles with plastic wrap and let rest. Boil spinach for one minute and drain well. Pat dry as much as possible. Mix dry spinach with ricotta cheese. Add 1 egg, cheese and bacon. Season with salt and pepper. Remove wrap from dough and place one circle on a sprayed 12-inch pizza pan. Sprinkle bread crumbs on the dough (helpful hint: only place bread crumbs in the areas where the spinach mixture will be) to absorb excess moisture. Place a large dollop (about 3/4 cup) of the spinach filling in the middle of the circle and spread the remainder in a ring about 1 inch from the edge of the circle and not touching the middle dollop. Lightly brush the edge of the dough with water to help seal the pie. Also lightly brush the dough around the mound of filling with water. Place the second circle of dough over the spinach filling. Arrange it so the edges of the dough meet. Press the edges together with a fork all the way around. Place a bowl carefully over the dough covered spinach mound in the center of the circle and gently but firmly press down to seal the dough. Leave bowl in place and using kitchen scissors or a sharp knife cut the pie in 20-24 slices from the bowl to the edge. Twist each slice so the spinach shows. Remove the bowl.Mix the remaining egg with 1 tablespoon of water and brush over all of the dough. Sprinkle the center with sesame seeds. Bake at 350°F 25-30 minutes or until dough is a deep golden brown.

SUNFLOWER SPINACH PIE RECIPE - (4.6/5)

Sunflower Spinach Pie Recipe - (4.6/5) image

Provided by Rhodesbread

Number Of Ingredients 9

Ingredients

14 Rhodes™ Dinner Rolls, thawed to room temperature
12 ounces fresh baby spinach leaves
1 1/2 cups ricotta cheese
12 slices bacon, cooked and crumbled
2 eggs
1 1/3 cups grated Asiago cheese
salt and pepper to taste
2/3 cup bread crumbs
sesame seeds

Steps:

Spray counter lightly with non-stick cooking spray. Combine 7 rolls and roll into a 12-inch circle. Repeat with remaining rolls. Cover both circles with plastic wrap and let rest. Boil spinach for one minute and drain well. Pat dry as much as possible. Mix dry spinach with ricotta cheese. Add 1 egg, cheese and bacon. Season with salt and pepper. Remove wrap from dough and place one circle on a sprayed 12-inch pizza pan. Sprinkle bread crumbs on the dough (helpful hint: only place bread crumbs in the areas where the spinach mixture will be) to absorb excess moisture. Place a large dollop (about 3/4 cup) of the spinach filling in the middle of the circle and spread the remainder in a ring about 1 inch from the edge of the circle and not touching the middle dollop. Lightly brush the edge of the dough with water to help seal the pie. Also lightly brush the dough around the mound of filling with water. Place the second circle of dough over the spinach filling. Arrange it so the edges of the dough meet. Press the edges together with a fork all the way around. Place a bowl carefully over the dough covered spinach mound in the center of the circle and gently but firmly press down to seal the dough. Leave bowl in place and using kitchen scissors or a sharp knife cut the pie in 20-24 slices from the bowl to the edgel. Twist each slice so the spinach shows. Remove the bowl. Mix the remaining egg with 1 tablespoon of water and brush over all of the dough. Sprinkle the center with sesame seeds. Bake at 350°F 25-30 minutes or until dough is a deep golden brown.

Tips:

Prepare the Crust in Advance: To save time, make the sunflower seed crust a day ahead and keep it refrigerated. This will allow the flavors to meld and make the crust easier to handle.
Use Fresh Spinach: For the best flavor and texture, use fresh spinach in this recipe. If using frozen spinach, be sure to thaw and squeeze out all excess moisture before using.
Sauté the Vegetables: Sautéing the vegetables in butter before adding them to the pie filling helps to bring out their flavor and prevent them from releasing too much moisture into the pie.
Use a Variety of Cheeses: The combination of mozzarella, Parmesan, and feta cheeses gives this pie a rich and flavorful filling. Feel free to experiment with other types of cheeses, such as cheddar, Gruyère, or goat cheese.
Don't Overfill the Pie: Be careful not to overfill the pie crust, as this can cause the filling to bubble over during baking. Leave about 1 inch of space between the filling and the top of the crust.
Bake Until Golden Brown: Bake the pie until the crust is golden brown and the filling is bubbly. This usually takes about 30-35 minutes.

Conclusion:

This sunflower spinach pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky sunflower seed crust, creamy spinach filling, and melted cheese, this pie is sure to be a hit with everyone who tries it. Serve it with a side salad or your favorite soup for a complete meal. Enjoy!