Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, italian spinach pie (double crust or topless). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

This Italian Spinach Beef Pie I have been making for years and I am very excited to share this with you today!! This has layers of scrumptiousness but it all comes together in one bite!! Preheat the oven and bake the pie crust quickly; then add in the spinach and ricotta layer is added and then followed.

Italian Spinach Pie (double crust or topless) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Italian Spinach Pie (double crust or topless) is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have italian spinach pie (double crust or topless) using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Italian Spinach Pie

(double crust or topless):

1. Take 15 oz Ricotta
2. Prepare 1 1/2 cup Shredded mozzarella (if using packaged shredded cheese get low moisture
3. Take 3/4 cup grated Parmesan cheese * I like to use a parmesan/romano blend or sharp imported Parmesan that I grate by hand
4. Make ready 10 oz package frozen chopped spinach - thawed and dried (squeezed of excess water)
5. Get 1 clove garlic - minced
6. Prepare 3 eggs - beaten (if you plan on adding a top crust reserve 1Tblsp)
7. Make ready 1/2 cup chopped salami or pepperoni, deli style (optional)
8. Take 1 Pastry for single or double pie crust or frozen/refrigerated pie crust

This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Turns out that spinach wrapped in pie dough passes the picky-eater test! Crustless Greek Spinach Pie. by Sue Lau They claim to wash it and charge double what it's worth.

Steps to make Italian Spinach Pie

(double crust or topless):

1. Preheat oven to 375°F
2. In a large bowl mix/stir together the cheeses, spinach and garlic (and meat if using) until combined. Stir eggs into cheese mixture (remember to reserve a Tbsp if using a top crust).
3. For Pastry Crust * On lightly floured surface roll out pastry then line 9inch pie plate with pastry allowing edges to over hang. Fill with cheese mixture and spread evenly. **If using a top crust roll out second pastry and cover pie. Seal and flute or pinch the edges, cuts slits in top to vent. Brush with reserved Tbsp of egg.
4. For Frozen Pie Crust * Follow packaging directions for preparing crust. Add cheese mixture and spread evenly into crust. ** If using top crust, follow package directions to make a double pie crust. Slit top crust to vent and brush with reserved egg.
5. Bake at 375°F for 35-45 minutes or until top or crust is golden brown (or cheese mixture is well done). Cool for 10-15 minutes before serving. Can serve with hot gravy (tomato sauce) if desired.
6. Enjoy!!!

Place ingredients in a glass pie plate that has been sprayed with nonstick or oiled lightly, spreading out the spinach so it does not clump. Spinach and mushroom polenta pie is a savoury and satisfying main course for vegans and vegetarians. A slice of this spinach and mushroom polenta pie (with almond ricotta, almond parmesan, and a solid pour of marinara for good measure) served up with a fresh green salad spells. The difference between Shepherd's Pie and Cottage Pie is the meat. Great recipe…go ahead and gather all the spices it calls for….so worth it for the deep rich flavor…I served with a spinach leaf salad and our garden tomatoes….

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