How To make Italian 8 Layer Pie
CRUST:
2 1/2 c All-purpose flour
1/2 c Cold butter or margerine,
Cut into pieces 1 Egg
1 Egg white
2 tb Milk
FILLING:
1 lg Red sweet pepper, roasted
1 pk 10-ounces frozen chopped,
Spinach thawed 1 lg Fennel bulb, trimmed and
Coarsely chopped (1 cup) 2 md Leeks, thinly sliced, 2/3 C.
2 tb Olive oil
1 c Ricotta cheese
1 c Shredded mozzarella (4-oz.)
1/4 c Pesto or Homemade pesto
1/4 c Grated Parmesan cheese
1 Egg yolk
4 oz Salami, coarsely chopped
(3/4 cup) 1 Beaten egg yolk
TO MAKE DOUGH in the food processor, place the steel blade in the processor bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with serveral on/off turns till mixture resembles coarse cornmeal. combine egg, egg white, and milk; add to processor and process till mixture forms a ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt in a medium mixing bowl; cut in butter till mixture resembles coarse crumbs. Add egg mixture; mix with a spoon or your hands till mixture forms a ball.) Cover dough; chill while preparing filling. FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain spinach squeezing to remove excess liquid. In a 10-inch skillet cook fennel and leeks in hot oil for 5 to 7 minutes or till tender. In a mixing bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan, the first egg yolk and 1/8 teaspoon pepper. ON A LIGHTLY FLOURED SURFACE roll 2/3's of the chilled dough into a 12-inch diameter circle. Place the dough in an 8-inch sprinform pan (the dough will go about 2-1/2 inches up the sides). Press pleats in dough as necessary to fit. Spread the bottom crust with half of the fennel mixture. Top with half of the spinach mixture, half of the salami, and half of the red pepper strips. Repeat layers. ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may want to save a few dough scraps for decorating the top of the pie.) Fold excess bottom crust over top crust; crimp edge to seal. If desired, cut reserved dough scraps into shapes and use to decorate the top of the pie. Or, cut a design, such as a leaf or a flower, out of the top. (If you don't cut a design out of top crust make a few slits in the top crust to let steam escape while baking.) Brush with remaining egg yolk. Bake in a 375-degree oven about 50 minutes or till golden. Let stand 15 to 20
minutes. Remove sides of pan to serve. Serves 10 to 12. TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days. Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55 minutes or till heated through. TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month. To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a 350-degree oven for 50 to 55 minutes.
Source: BETTER HOMES AND GARDENS MAGAZINE, October 1991.
How To make Italian 8 Layer Pie's Videos
How To Make 4-Layer Pie • Tasty Recipes
The 4-Layer Pie: each layer, separated by pizza dough, is a different course: garlic knots, spinach dip, pasta bake, and a giant cookie base. Don’t @ us, just dig in!
Recipe:
Credits:
GET MORE BUZZFEED:
BuzzFeedFood
The official YouTube channel for Tasty recipe content.
Connect with Tasty:
Shop the NEW Tasty Merch:
Subscribe to Tasty Newsletters:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Check out our website:
Shop the Tasty Kitchenware line:
MUSIC
Licensed via Audio Network
The BEST apple pie you will ever eat!
Ingredients: (form diameter 20 cm)
Eggs - 3 pcs
Sugar - 75 grams
Salt - a pinch
Vanilla sugar - 8 grams
Butter - 100 grams
Flour - 150 grams
Baking powder - 10 grams
Apples - 3 pcs (~ 300 grams)
Sugar - 3 tablespoons
Cinnamon - to taste
Bake at 180°C (356~°F) 35 minutes + 5 - 10 minutes
#applepie #dessert #baking #howto #pie #applepierecipe #howtomakeapplepie #recipe #recipes #apple #thanksgiving #food #pierecipe #homemadeapplepie #cooking #piecrustrecipe #ios17 #iphonemagyarorszaghu #piecrust #homemadepie #applepiefilling #homemade #howtomake #desserts #bestapplepie #applerecipe
Tiramisu Pie | Delish
If you're planning on making tiramisu, try this instead!
DIRECTIONS
1. Grease bottom and sides of 8 or 9 springform pan with cooking spray. In a large bowl, use a hand mixer or whisk to beat together milk and vanilla pudding mix. Set aside.
2. In another bowl, beat heavy cream until stiff peaks form. Fold vanilla pudding into whipped cream until completely combined, then fold in mascarpone and sugar.
3. Cut lady fingers to match the height of your springform pan.
4. In a shallow bowl, whisk together espresso and rum. Working quickly, gently dip each cut ladyfinger into espresso mixture for 1 second, then stand around ring of springform pan and layer on bottom of pan, cutting ladyfingers to make one even layer.
5. Pour half the pie filling over the ladyfinger layer and top with another layer of espresso-dipped ladyfingers.
6. Pour over remaining half of pie filling.
7. Refrigerate until filling is firm, 6 hours.
8. Unmold springform pan. Dust top of pie with cocoa powder and garnish with chocolate shavings.
INGREDIENTS
2 c. cold milk
1 packet vanilla pudding mix
1 1/2 c. heavy cream
1 8-oz. container mascarpone
1/2 c. sugar
34-40 ladyfingers (depending on size of springform pan)
3 c. brewed espresso or coffee
3 tbsp. rum (more if you want it boozier!)
Cocoa powder, for dusting
Chocolate shavings, for garnish
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
How To Make Easter Pie/Tasche (Baratta Recipe)
Easter Pie/Tasche (Baratta Recipe) - Makes 5 Pies
10 cups of flour
1 2/3 teaspoon salt
2 3/4 cups sugar
3 ½ tablespoon of Crisco Shortening
4 1/4 teaspoon of baking powder
1 big bunch of Italian Parsley
1 ¼ teasp ground black pepper
3 ¼ lbs. of dried Italian sausage (Soppresatta) -- sliced 1/8 inch thick
2 1/2 lbs of mozzarella (sliced)
2 ½ lbs of mild provolone (diced)
2 ½ lbs of grated Sardo -- from cow's milk or Parmegianna
1 lbs of grated Locattelli Pecorino Romano cheese
about 7 dozen extra large eggs
24 eggs for Baroni
15 eggs for dough
8 hard boiled eggs to each pie -- i.e. 40 hard boiled eggs
Pre heat oven to 350 degrees.
Grease and lightly flour deep dish (6 inch at least) glass pie pans.
To make dough:
Beat 15 eggs and add salt, 1 1/4 cup of sugar, Crisco shortening, and baking powder.
Add flour 2 cps at a time till well blended -- dough should not be sticky)
Break up dough into 5 equal pieces. Then break each of the 5 pieces up to make 2 pieces to make 10 pieces (one of them a little larger to be used for the bottom and sides of each pie and the other piece to be used for the top of each pie). Roll out the bottom pieces of the pie and put in greased and lightly floured pan.
To make Baroni:
Beat 24 eggs. Blend in chopped parsley, Sardo grated cheese, Locattelli grated cheese, 1 1/2 cup of sugar, and black pepper.
Order in which you should place ingredients in pie.
Baroni
Soppresatta
Hard boiled egg (halved) (layer of 8 halves)
Provolone
Mozzarella
Baroni again
*Repeat layers until pie is filled
Start layering ingredients in pie, when finished place rolled out dough on top of pie. Crimp edges with a fork and cut off excess dough. Put slits in top crust and place in oven. 2 pies to a rack.
Bake 35-40 minutes then brush pie tops with beaten egg and sprinkle with granulated cane sugar. Bake another 15-20 minutes. Let cool at least 15 minutes before serving.
Stefano Faita's Italian shepherd's pie
Chef Stefano Faita shows how to upgrade dinner time with this delicious Italian shepards pie. There's no lack of flavour with this amazing and easy recipe anyone can achieve!
Cityline is the longest running and most successful daytime show for women in North American history. Host Tracy Moore brings her energy and enthusiasm along with her charismatic personality and flair for style - making her a perfect fit for North America's top source for the latest in home decor, food, entertaining, fashion, health and beauty.
Visit for fresh lifestyle content you’ll love – including blogs, recipes, videos and more!
Connect with us:
Twitter: @Cityline
Facebook:
Instagram: @Cityline
Pinterest:
Subscribe to Cityline on YouTube -
Subscribe to the Cityline Newsletter -
PUFF PASTRY with Spinach and Ricotta | Vegetarian Pie Recipe | Vegetarian Meal Prep
This savoury vegetarian pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunchy puff pastry and is not only delicious, it’s also easy to make!
SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Share it with your best friends on FACEBOOK
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
RICOTTA AND SPINACH PIE
INGREDIENTS:
2 sheets of puff pastry (thawed out or fresh)
500g fresh ricotta
120g baby spinach (chopped)
2 x eggs
Pecorino cheese
Salt & Pepper
Nutmeg
Oil spray (Or baking paper to line the baking dish)
UTENSILS:
Round pie dish
1 x sharp knife
1 x fork
Spatula
Large mixing bowl
Pastry brush
METHOD:
1. Preheat your oven to 180 degrees.
2. Put the ricotta into the bowl and begin to break it down using a fork.
3. Add chopped baby spinach and a generous handful of grated pecorino cheese.
4. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
5. Add an egg and mix together once again.
6. Once the ingredients are mixed and the filling looks much creamier, it is ready.
7. Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
8. Fill it using the ricotta mixture and even it out as much as you can using a spatula.
9. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
10. Create a crust by gently folding down the edges and joining the two layers together.
11. Press down around the edges using the teeth of a fork.
12. Beat an egg lightly in a small cup and add a drop of water.
13. Brush the egg mix over the top of the pie using a pastry brush.
14. Cook in the oven at 180 degrees celcius for 40 minutes or until golden.
HOW TO SERVE
1. Let the pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board
E ora si mangia, Vincenzo’s Plate…Enjoy!