Greek Spinach Pie

Ingredients:

1/2 cup Green onions, chopped
1 tb Butter
1 pk Spinach, thawed & drain
1/2 cup Cottage cheese
1 cup Milk
1/2 cup Bisquick
3 Eggs
1 tsp. Lemon juice
1/4 tsp. Pepper
3 tb Parmesan cheese
1/4 tsp. Nutmeg

Instructions:

Layer spinach, onions and cottage cheese in greased dish.
Place remaining ingredients in a blender and puree, pour over cheese.
Bake at 350° for 35-45 min or until completely set.

Easy Vegetable Pot Pie

Submitted by: Karen C. Greenlee

Prep Time: approx. 5 Minutes
Cook Time: approx. 40 Minutes

” This pie takes only a few minutes of preparation time.
The filling is made using a can of cream soup and a can of mixed
vegetables mixed with a little thyme. The kids are sure to love this savory pastry. ”

Ingredients
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme,
and black pepper.

3 Spoon filling into bottom pie crust. Cover with top crust, and crimp
edges to seal. Slit top crust, and brush with beaten egg if desired.

4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 384
Protein 6g
Total Fat 22g
Sodium 934mg
Cholesterol 41mg
Carbohydrates 41g
Fiber 4g

Cauliflower Cheese Pie

Submitted by: Linda S. Gibson

” This cauliflower cheese pie is made with a delicious potato crust. ”

Ingredients
2 cups shredded potatoes
1/4 cup grated onion
1 egg, beaten
1 teaspoon salt
1 tablespoon all-purpose flour
1 1/2 tablespoons olive oil
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 head cauliflower, coarsely chopped
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 teaspoon paprika

Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch
baking dish or pie pan.

2 To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes.
In a medium size mixing bowl, combine potato, onion, egg, salt and flour.
Transfer the mixture to the prepared pie pan, and pat it down with a rubber
spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake
for another 10 minutes. Remove crust from oven, and reduce the oven’s temperature
to 350 degrees F (175 degrees C).

3 To make the filling: In a large frying pan over a high heat, heat the oil until hot.
Reduce the temperature to medium and saute onion, garlic, thyme, salt, pepper and
paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan
and cook for 15 minutes.

4 Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the
cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk
and eggs together in a small bowl, and then pour over the vegetables and cheese.
Sprinkle paprika over the mixture.

5 Bake for 35 to 40 minutes, or until the custard is set and the top of the pie
is slightly browned.

Makes 4 servings

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 431
Protein 21g
Total Fat 27g
Sodium 949mg
Cholesterol 205mg
Carbohydrates 29g
Fiber 6g

Zucchini Pie

Submitted by: Kim Graber

” Still trying to figure out what to do with the zucchini?
Here’s a great dish that is absolutely delicious! ”

Ingredients
1 1/2 cups grated zucchini
3/4 cup buttermilk baking mix
1 tomato, chopped
1/2 cup fresh corn kernels
1/2 cup diced onion
3/4 cup shredded Cheddar cheese
2 eggs, beaten

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Lightly butter one 9 inch pie plate.

2 In a medium bowl mix zucchini, buttermilk baking mix,
tomato, corn, onion, cheese and eggs together.

3 Bake at 350 degrees F (175 degrees C) for 45 minutes.
Do not cover the dish while it is cooking. Serve warm.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 158
Protein 8g
Total Fat 7g
Sodium 401mg
Cholesterol 86mg
Carbohydrates 17g
Fiber 1g

Tomato Pie

Submitted by: Sara

Prep Time: approx. 10 Minutes
Cook Time: approx. 45 Minutes

” This succulent, savory pie is loaded with tomatoes,
Swiss cheese and cottage cheese, all accented with basil,
parsley and onion flakes. You can enjoy this pie year round:
use canned tomatoes and dried basil in the winter,
but be sure to treat yourself to fresh in the summer! ”

Ingredients
1 (9 inch) pastry shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 tablespoons dried onion flakes
1/2 cup cottage cheese
5 plum tomatoes, diced
1 1/4 cups shredded Swiss cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, whisk together eggs, milk, salt, basil, parsley,
onion flakes and cottage cheese. Spread tomatoes evenly across bottom
of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.

3 Bake in preheated oven for 45 minutes, until set in center.

Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Calories 305
Protein 14g
Total Fat 18g
Sodium 741mg
Cholesterol 88mg
Carbohydrates 23g
Fiber 2g

Reader Comments:

1 –

I’ve made this recipe several times and everyone has loved it.
If you’re using fresh tomotoe, it works best if you get as much
moisture out of them as you can before you put them in the pie.
That keeps it from getting soupy. But like I said, EVERYONE has loved this dish.

Crustless Greens Pie

Crustless Greens Pie (serves six)

1 1/2 lbs Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
1 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, minced
2 cloves garlic, minced
1/2 small yellow pepper, finely chopped
2 small zucchini (about 12 lb [sic] grated)
…must be a misprint for 1/2 lb…or not? gardeners know how fast
“small” zucchini grow if you take your eyes off them for a moment)
1/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 extra-large eggs, lightly beaten (I suppose this would be
equivalent to 4 regular-sized large eggs)
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese

Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.

Notes: (1) Cooking the greens mixture 25 minutes seems pretty long–
I’d watch them carefully during this period, and be ready to shorten
it if they dry out sooner.

(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.

No Bake Peanut Butter Pie

4 ounces cream cheese
1 cup confectioners’ sugar, sifted
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust

In a large mixer bowl combine cream cheese and confectioners’
sugar; mix well. Add peanut butter and mix. Slowly add milk
and mix well. Fold in whipped topping. Pour into pie shell
and cover. Freeze for at least 30 minutes. Drizzle each
serving with chocolate syrup.

Veggie Pot Pie

Submitted by: Pam Smith

Prep Time: approx. 30 Minutes
Cook Time: approx. 1 Hour

” A mouthwatering-good vegetable pot pie. ”

Ingredients
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups cauliflower florets
1 cup fresh green beans, snapped in 1/2 inch pieces
3 cups vegetable broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for a 9 inch single crust pie

Directions
1 Preheat oven to 425 degrees F (220 degrees C).

2 Heat oil in a large skillet or saucepan. Add the onions, mushrooms,
and garlic; saute briefly. Mix in the carrots, potatoes and celery.
Sprinkle with salt and pepper; stir well.

3 Mix in the cauliflower, green beans and vegetable broth.
Bring to a boil then turn heat down to a simmer and cook
until vegetables are barely tender, about 5 minutes.

4 In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water
until cornstarch is completely dissolved. Add this mixture to the
pan of vegetables and stir until sauce thickens, about 3 minutes.

5 Press the crust into an 11×7 inch baking dish. Pour the filling
into the crust and cover the pie filling with the top crust.

6 Bake for 30 minutes or until the crust is brown.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 291
Protein 7g
Total Fat 15g
Sodium 2484mg
Cholesterol –
Carbohydrates 35g
Fiber 5g