Pie Recipes
Sunflower Spinach Pie
This Sunflower Spinach Pie will have your friends and family begging for the recipe.
Prep: 30 to 45 min | Bake: 30 min | Yield: 10 to 12 servings
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
Instructions
- 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 into 20 to 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 degrees F for 25 to 30 minutes or until dough is a deep golden brown.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv