Pizza Melts

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They’re fast, easy, and the perfect quick meal!

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What do you get when a grilled cheese and a pepperoni pizza have a baby? A PIZZA MELT! (Sorry for yelling, I’m excited.) I used to eat these as an after-school snack when I was growing up because they’re super easy and who doesn’t want pizza? But now, decades later, I took this pizza-inspired sandwich to the next level by adding an herby-Parmesan butter to the bread which creates an extra crispy finish. It’s to die for and way better than the pizza melts of my teen years. You’ve got to try it!

A stack of pizza melts cut in half on a plate against a blue background

What Kind of Bread To Use for Pizza Melts

You definitely want to use some sort of sturdy bread for your pizza melt. If you try to use a soft white sandwich bread it just won’t hold up to the moisture in the pizza sauce. I used a sourdough loaf, which gave my pizza melts even more flavor. Something like a rosemary olive oil bread or some homemade focaccia would also be amazing. Just make sure the bread is strong!

What Else Can You Put on a Pizza Melt?

A pizza melt, even in its most basic form (pizza sauce, cheese, pepperoni), is awesome, but if you happen to have some leftover ingredients on hand and you want to throw them on there, go for it! Here are a few ideas:

  • Diced bell pepper
  • Olives
  • Red onion
  • Bacon bits
  • Ham
  • Spinach
  • Mushrooms
  • Feta cheese
  • Banana peppers
  • Sun dried tomatoes

I would caution against using any ingredient that is very wet, like fresh tomatoes or canned artichoke hearts, since this can make the bread soggy.

Use Medium-Low Heat for the Perfect Grilled Cheese

Making a grilled cheese with a perfectly browned exterior and melty-cheesy interior can take a little practice. My trick is to cook over a slightly lower heat. This gives the inside time to warm up before the outside gets too brown or burns. It might take a little more patience, but you’ll get the most perfectly delicious grilled cheese. …or pizza melt. :)

cut open pizza melt being held close to the camera
A stack of pizza melts, cut sides facing camera

Pizza Melt

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They're fast, easy, and the perfect quick meal!
Total Cost $1.11 each
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 451kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp butter, room temperature $0.11
  • 1 Tbsp grated Parmesan $0.11
  • 1/2 tsp Italian seasoning $0.05
  • 2 slices hearty bread $0.44
  • 1/3 cup shredded mozzarella $0.19
  • 1 Tbsp pizza sauce $0.06
  • 6 slices pepperoni $0.15

Instructions

  • Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined. Spread the Parmesan butter over one side of each slice of bread.
  • Flip the bread over so the un-buttered side is facing up. Place half of the shredded mozzarella on one slice of bread. Next, add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese. Place the second slice of bread on top to close the sandwich, butter side facing out.
  • Place the sandwich in a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside. Cut the sandwich in half and serve!

Nutrition

Serving: 1sandwich | Calories: 451kcal | Carbohydrates: 30g | Protein: 19g | Fat: 28g | Sodium: 991mg | Fiber: 3g
Two pizza melts on a plates with bread, sauce, and cheese on the sides

How to Make a Pizza Melt – Step by Step Photos

Herby Parmesan butter in a bowl

Combine 1 Tbsp room temperature butter with 1 Tbsp grated Parmesan, and ½ tsp Italian seasoning. Mix them together until they form a paste.

Buttered bread on a cutting board

Spread the Parmesan butter over one side each slice of bread.

Cheese and pizza sauce added to the bread

Flip the bread over so the un-buttered side is facing up, then top one slice with ½ of the ⅓ cup shredded mozzarella. Add about 1 Tbsp pizza sauce in small dollops over the cheese (that helps make a barrier so the sauce doesn’t soak into the bread and make it too soggy).

pepperoni and cheese added to the sandwich

Next add about six slices of pepperoni, and then top with the remaining shredded mozzarella. Place the second slice of bread on top, buttered side facing out.

pizza melt cooking in a skillet

Cook the pizza melt in a skillet over medium-low heat until it’s golden brown and crispy on both sides and the cheese inside is melted.

pizza melt cut in half on a cutting board

Cut the pizza melt in half and enjoy!

a pizza melt sandwich on a plate with ingredients on the sides

The post Pizza Melts appeared first on Budget Bytes.

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Are you ready for this? Because I wasn’t quite ready for how easy and delicious this meal was. When I sat down to eat my first bowl of these Pesto Chicken and Vegetables I was like, “Oh yes, I’m going to make this every single week.” It’s the perfect light, flavorful, and fast recipe for meal prep. And it’s just SO SIMPLE.

Pesto chicken and vegetables in a skillet

Vegetable Options

I used a summery mix of yellow squash, zucchini, red bell pepper, green beans, and red onion for this quick sauté, but there are a lot of options when it comes to the vegetables. Here are some other vegetables you could add:

  • Broccoli
  • Carrots
  • Grape tomatoes
  • Mushrooms
  • Fresh corn
  • Asparagus
  • Spinach

The key thing to keep in mind when using different vegetables is when to add them to the skillet. For this recipe you don’t want to fully cook the vegetables. They should be just tender-crisp. So, keeping that in mind, add sturdy vegetables first and tender vegetables later to make sure they don’t get overcooked.

Can I Substitute the Chicken?

Yes, there are options for that, too! I think shrimp would be absolutely awesome in this recipe, as would tofu. If using tofu, I would do a cornstarch coating and fry it separately (see the technique used in this recipe) before tossing it together with the vegetables and pesto at the end.

How to Serve Pesto Chicken and Vegetables

I ate this dish as-is, just a bowl of flavorful chicken and vegetables. But there are more options! You could eat this over a bowl of rice, stir in some cooked orzo or quinoa, or even add them to a bed of greens. Honestly, I would probably even add them to a flat bread and top with mozzarella as a sort of vegetable pizza!

How Long Does it Stay Good?

I got about four days out of my pesto chicken and vegetables, but this can vary depending on the conditions in your refrigerator, freshness of the ingredients, and how long you cook the vegetables. As I mentioned above, you want to barely cook the vegetables for this recipe. Just make them tender-crisp so they don’t get too wilted. Not only does this give them great texture and a fresh, bright flavor, but they last a little longer in the fridge, too.

side view of a bowl full of pesto chicken and vegetables
Easy pesto chicken and vegetables in a skillet with a spatula

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Total Cost $11.07 recipe / $2.72 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 369.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 zucchini $0.60
  • 1 yellow squash $0.50
  • 1/2 red onion $0.19
  • 1.3 lbs. boneless, skinless chicken breast $6.67
  • 2 Tbsp cooking oil $0.08
  • 1 cup frozen green beans $0.67
  • 1/3 cup pesto* $0.73
  • 1/8 tsp salt* $0.01
  • 1/8 tsp freshly cracked pepper* $0.01
  • 1 Tbsp grated Parmesan* $0.11

Instructions

  • Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  • Cube the chicken breasts into ½-inch pieces.
  • Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
  • Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  • Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  • Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  • Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

Notes

*You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste. 

Nutrition

Serving: 1.5cups | Calories: 369.33kcal | Carbohydrates: 11.68g | Protein: 36.8g | Fat: 19.2g | Sodium: 423.15mg | Fiber: 3.43g
Pesto chicken and vegetables in glass meal prep containers lined up side by side

How to Make Pesto Chicken and Vegetables – Step by Step Photos

Chopped vegetables on a cutting board

Chop the vegetables first so they’re ready to go. Chop one red bell pepper, one yellow squash, one zucchini, slice ½ of one red onion and measure 1 cup frozen green beans. I like to do different shapes for the vegetables, but aim to keep them roughly the same size.

Cubed chicken breast on a cutting board

Cut 1.3 lbs. boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet, frozen green beans being poured in

Add 2 Tbsp cooking oil to a large skillet and heat over medium-high. Once very hot, add the cubed chicken and sauté just until the chicken is opaque (3-5 minutes – it will continue to cook as you add more vegetables). Next, add the frozen green beans and sauté for a couple of minutes more, or just until thawed.

Red bell pepper and red onion added to the skillet

Next add the bell pepper and red onion. Continue to sauté a couple of minutes more. If you see water pooling in the skillet, turn the heat up higher. The heat should be high enough that any moisture released by the vegetables evaporates quickly.

zucchini and yellow squash added to the skillet

Finally, add the yellow squash and zucchini to the skillet. Sauté just a couple of minutes more, or just until the raw edge is taken off the squash.

Pesto being added to the skillet

Turn the heat off. Add about ⅓ cup pesto to the skillet and stir until everything is coated.

Finished pesto chicken and vegetables

Give the vegetables a taste and add salt, pepper, or more pesto if needed (I added a pinch of each).

pesto chicken and vegetables in a bowl topped with a pinch of parmesan

Top with a light sprinkle of Parmesan just before serving.

Three glass meal prep containers full of pesto chicken and vegetables

Perfect for meal prep!!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Broccoli Pesto Pasta with Green Olives

Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in…

The post Broccoli Pesto Pasta with Green Olives appeared first on Cookie and Kate.

broccoli pesto pasta recipe

Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in your repertoire for the rest of the year.

I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You might know Kelly from her blog, Just a Taste. Kelly is a delightful person, a professionally trained chef and a hard-working mom to three boys, all under the age of five.

broccoli pesto pasta ingredients

Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). And good gracious, wait until you see the desserts.

This broccoli pesto pasta recipe includes green olives as the secret ingredient. They offer a delicious briny olive flavor and cover up the flavor of the broccoli. She says her boys absolutely love this dish, so this dish is designed for the whole family. I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. Serve it as you please!

Continue to the recipe...

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Mushroom Pasta with Parmesan

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan. Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment). 3 elements to this mushroom pasta recipe This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials: Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli. Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan.

Mushroom pasta

Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment).

3 elements to this mushroom pasta recipe

This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials:

  • Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli.
  • Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini mushrooms have great flavor, but you can use other types too (see below). We also threw in a few breadcrumbs to add texture.
  • Garlic butter sauce: All you need is olive oil, butter and garlic to make a killer sauce. Add grated Parmesan cheese at the end and bam! You’ve got an incredible simple pasta sauce that pairs perfectly with these ‘shrooms.
Mushroom pasta

Best types of mushrooms for pasta

What are the best mushrooms for pasta? Some of our favorites are the standards, but there are lots of more unique varieties to try as well. A mix of mushrooms makes for an even more interesting pasta! Here are our top types of mushrooms to pair with pasta:

  • Baby bella (cremini): Baby bella, aka cremini mushrooms, are a younger version of the portobello; they have a savory, meaty flavor and a lovely shape. They’re one of our top choices for mushroom recipes.
  • Portobello: You can go super-meaty with slices of portobello mushrooms.
  • White button mushrooms: Button mushrooms are younger versions of the baby bella; they have less robust flavor, but work if it’s all you can find.
  • Shiitake: Shiitakes are great for mixing in for texture and have a super meaty flavor. Make sure to remove the tough stems before you use them.
  • Oyster: Oyster mushrooms also add great texture in a mix of mushrooms.
  • Maitake: Maitake or Hen of the woods mushrooms have a peppery flavor and feathery texture that works well in a mix.

How to cook pasta to al dente

The key to this mushroom pasta recipe? Cook the pasta to al dente. Al dente means “to the bite” in Italian: it’s pasta that’s cooked until it’s perfectly tender but with a firm center. Over-cook your pasta and it’s not only rubbery: it actually has less nutrients and makes you less full. Here are a few tips on how to cook pasta perfectly:

  • Check before the package instructions indicate. Most pasta packages have timing that results in overcooked pasta. Start tasting the pasta a few minutes before the package indicates.
  • Taste often! You want to catch it right when there’s a small white fleck at the core, or just when it disappears.
  • Move quickly! Pasta can go from al dente to overcooked in a matter of seconds.
Mushroom pasta

Variation: Creamy mushroom pasta

Love creamy mushroom pasta instead? You can easily make this pasta creamy using our favorite trick: goat cheese! Crumble in up to 4 ounces soft goat cheese (chervre) at the end of the recipe. It combines with the butter sauce and forms a creamy sauce that perfectly coats the pasta. You could also make our Creamy White Sauce instead of the garlic butter sauce.

A note on portion size

This mushroom pasta recipe is for half pound of pasta. Depending on you and your family, this makes about 4 modest sized servings. But if you’ve got big eaters, you may want to increase the amount of pasta. Or, you may want to just make sure you have a few filling side dishes to go with it.

We served this with a few side dishes and it served 2 adults and 1 child. But if you’re serving it as your only vegetarian protein or for teenagers, you might want to make double the recipe and go for 1 pound.

Mushroom pasta

Make it a meal: sides for mushroom pasta

How to make this mushroom pasta recipe into a filling meal? You’ll want to find side dishes that are veggie-filled to infuse fiber and vitamins, and protein-packed sides to make the meal more filling. Here are a few ideas:

This mushroom pasta recipe is…

Vegetarian. For gluten-free, use gluten free pasta.

Print

Mushroom Pasta with Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.36 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 modest servings
  • Diet: Vegetarian

Description

This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan. 


Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce, plus saved pasta water
  • 16 ounces baby bella (cremini) mushrooms (or a mix of other types)
  • 1/2 small sweet onion or yellow onion
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3 tablespoons salted butter, divided
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Italian breadcrumbs or panko (optional)
  • 4 garlic cloves
  • 1/4 teaspoon red pepper flakes (or sliced fresno pepper)
  • 1/4 cup grated Parmesan cheese
  • Creamy variation: 3 to 4 ounces soft crumbled goat cheese

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you’ll likely only need a few tablespoons).
  2. Meanwhile, start the mushrooms: Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl. 
  3. Make the garlic butter sauce: Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
  4. Serve: Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm. 

Notes

*Double this amount for a larger, more filling plate of pasta. Or, complete your meal with a filling vegetable side dish or salad.

  • Category: Main dish or side dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Mushroom pasta, mushroom pasta recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creamy Pesto Mac with Spinach

I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick […]

The post Creamy Pesto Mac with Spinach appeared first on Budget Bytes.

I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick béchamel sauce, stirred in some grated Parmesan, and a good dollop of pesto. I poured the luxurious sauce over my cooked macaroni then aded couple handfuls of thawed frozen spinach (because I’m all about balance), and had myself the most delicious and creamy pesto mac and cheese.

Originally posted 3-8-2016, updated 4-26-2021.

Close up overhead view of a bowl of creamy pesto mac with spinach, fork in the center

What Kind of Pesto is Best?

I used a simple basil pesto, but the wonderful thing about this recipe is that it is very flexible. You could do a homemade Kale Pesto, you could do a sun-dried tomato pesto, or practically any flavor pesto that you’d like. 

How to Use Leftover Pesto

Pesto is definitely an expensive ingredient, but it’s so potent that you really don’t need a lot to add big flavor to your recipes. The little jar I bought contains about 3/4 cup pesto and costs $3.99. I usually only use about ¼ cup at a time in a recipe, so there is always some leftover. Here are some other recipes that use pesto:

If you can’t find uses for your leftovers immediately, pesto can be frozen. A lot of people like to spoon it into ice cube trays so they can grab a couple tablespoons at a time to toss into recipes like pasta, salad dressings, and other sauces.

What Else Can I Add to Pesto Mac and Cheese?

You can really take this recipe so many different directions! Try adding a handful of sun dried tomatoes, or maybe some chopped up rotisserie chicken. Or try topping it with some crumbled feta, bacon bits, or some buttered breadcrumbs!

Close up of a spoonful of creamy pesto mac with the pot in the background

Close up side view of a bowl of creamy pesto mac with spinach

Creamy Pesto Mac and Cheese with Spinach

A simple creamy sauce infused with basil pesto makes this Creamy Pesto Mac and Cheese with spinach the ultimate comfort food WITH a dose of vegetables!
Total Cost $4.05 reicpe / $0.68 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (1 cup each)
Calories 333.58kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups uncooked macaroni $0.50
  • 2 Tbsp butter $0.22
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.60
  • 1/2 cup grated Parmesan $0.53
  • 1/4 cup basil pesto $1.33
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper $0.03
  • 1/2 lb. frozen spinach $0.80

Instructions

  • Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander.
  • While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
  • Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
  • Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
  • Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

Video

Nutrition

Serving: 1cup | Calories: 333.58kcal | Carbohydrates: 39.75g | Protein: 12.33g | Fat: 14.08g | Sodium: 665.92mg | Fiber: 2.75g

Close up side view of a bowl of creamy pesto mac with spinach

How to Make Pesto Mac and Cheese – Step by Step Photos

Macaroni being poured into a pot of boiling water

Bring a large pot of water to a boil for the macaroni. Once boiling, add two cups of macaroni and continue to boil until tender but not mushy. Drain the pasta in a colander.

Thawed spinach in a bowl

While the macaroni is boiling, thaw 1/2 lb. spinach and then squeeze out some of the excess water. It doesn’t have to be bone-dry, just make sure it’s not sopping wet.

Butter and flour being whisked in a sauce pot

Place 2 Tbsp butter and 2 Tbsp flour into a small sauce pot. Heat them over a medium flame while whisking. Once bubbling, continue to stir and cook for about a minute. This mixture is called a roux (this is a blonde roux, in particular) and is used to thicken the sauce. Cooking it for a minute or so slightly toasts the flour so that you don’t have that raw paste-like flavor to your sauce.

Milk being poured into the sauce pot with the roux

Whisk in two cups of whole milk. Let the mixture come to a simmer, whisking occasionally to make sure the milk doesn’t scorch on the bottom.

Thickened white sauce on the back of a spoon

Once the milk starts simmering, that’s when the roux magic happens. The milk will thicken slightly. It won’t be as thick as a cheese sauce at this point, but it should have noticeably more body. Turn the heat off.

Grated Parmesan being added to the sauce pot

Whisk in 1/2 cup grated Parmesan. The cheese will help thicken the sauce even more. 

A measuring cup full of basil pesto held over the sauce pot

Then whisk in 1/4 cup basil pesto.

Salt and pepper added to the creamy pesto sauce

Finally, season the sauce with salt and freshly cracked pepper. You want the sauce to be pretty heavily seasoned because it will taste less concentrated once the pasta and spinach are stirred in. I used 1/2 tsp salt and about 5-10 cranks of a pepper mill.

Creamy pesto sauce and spinach added to the pot with the cooked macaroni

Return the cooked and drained pasta to the large pot it was cooked in, add the thawed and squeezed spinach, then pour the creamy sauce over top.

Finished creamy pesto mac in a pot with a large spoon

Then stir all that creamy pesto goodness together. Oh my.

Overhead view of a bowl full of creamy pesto mac with spinach, a fork in the center

I’ll just say it one more time, then leave it there… Creamy Pesto Mac and Cheese with Spinach–OH MY.

Creamy Pesto Mac with Spinach - BudgetBytes.com

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Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!

The post Hot Corn Dip appeared first on Budget Bytes.

If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.

A rectangular baking dish full of hot corn dip with chips and salsa on the sides

What’s in Hot Corn Dip?

To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.

Make it Extra

I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.

A chip dipped into the hot corn dip and being lifted away from the dish
Overhead view of several chips dipped into a dish full of hot corn dip

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about ½ cup each
Calories 292kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 jalapeño $0.10
  • 2 cloves garlic $0.16
  • 3 green onions $0.19
  • 2 Tbsp butter $0.28
  • 12 oz. frozen corn $0.75
  • 4 oz. cream cheese $0.35
  • 1/4 cup sour cream $0.11
  • 2 Tbsp mayonnaise $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp hot sauce $0.08
  • 4 oz. pepper jack cheese, shredded (1 cup) $1.15
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
  • Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
  • Add the frozen corn and continue to sauté until the corn has heated through.
  • Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
  • Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
  • Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.

Nutrition

Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 15.87g | Protein: 8.8g | Fat: 22.73g | Sodium: 286.93mg | Fiber: 2.37g
Overhead view of several chips dipped into a dish full of hot corn dip

How to Make Hot Corn Dip – Step by Step Photos

Diced peppers and garlic in a skillet

Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.

Frozen corn added to the skillet

Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.

Cream cheese, sour cream, and mayo added to the skillet

Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.

Spices, cheese, and green onion added to the skillet

Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.

Hot corn dip being spread into a baking dish

Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.

Baked hot corn dip in the baking dish

Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.

Close up of a chip dipped into the corner of the hot corn dip casserole dish

Serve hot while the cheese is ooey-gooey and delicious!

The post Hot Corn Dip appeared first on Budget Bytes.

Super Simple Arugula Salad

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing. This…

The post Super Simple Arugula Salad appeared first on Cookie and Kate.

simple arugula salad recipe

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing.

This salad truly could not be more easy to make. In fact, it’s so easy that I’ve hesitated to share it with you. It’s hardly a recipe, but one that I make constantly. It’s about time that I bring this method to your attention, you say?

arugula salad ingredients

Side salads should be easy to prepare, and this one is so delicious that it doesn’t taste like an afterthought. It goes with just about everything—think Italian entrées like lasagna, sandwiches, scrambled eggs, and even holiday meals.

You can use this salad formula with any type of leafy green, but arugula is my favorite. You’ll eat more healthy greens if you keep this recipe in your back pocket. Here we go!

Continue to the recipe...

The post Super Simple Arugula Salad appeared first on Cookie and Kate.

Lemon Parsley Pasta

Lemon Parsley Pasta is bright, garlicky, and full of rich Parmesan flavor. It makes a great side dish or bed for chicken or fish.

The post Lemon Parsley Pasta appeared first on Budget Bytes.

I’ve been alllll about the easy side dishes lately and this Lemon Parsley Pasta is one of the best! It only takes a few ingredients to really transform plain pasta into something totally scrumptious. And that scrumptious, lemony, garlicky, Parmesan-y goodness makes a great side to just about anything. Or just add some chicken or shrimp and make it your main dish! YUM.

Originally posted 9-3-2009, updated 3-16-2021.

Close up of a fork twirling some of the lemon parsley pasta on a platter with sliced lemons as garnish

What Kind of Pasta is Best?

While you can technically use any pasta shape for this (what pasta isn’t good with Parmesan and garlic??), I really like thin spaghetti or angel hair. The fine pasta creates tons of surface area for the lemon and Parmesan to adhere, so you get tons of flavor in every bite!

Do I Need Fresh Lemon?

Yes, you absolutely want to use fresh lemon for this Lemon Parsley Pasta. This recipe takes advantage of the lemon zest, which provides a lot of lemon flavor without adding a ton of acidity like the juice. This recipe is the perfect candidate for using up any frozen lemons you might have stashed in the freezer (see my tutorial on how to freeze lemons).

What to Serve with Lemon Parsley Pasta

I served my lemon parsley pasta with something new this week (recipe coming in a couple of days), but there are so many other things it would go great with. It would make a great bed for Garlic Butter Shrimp, Garlic Marinated Chicken, Garlic Butter Baked Cod, or even these Sheet Pan Greek Chicken and Vegetables. And because the pasta has so much flavor, you can always add a simple green side, like Oven Roasted Broccoli.

Overhead view of lemon parsley pasta on an oval serving dish with lemon slices as garnishes
Close up side view of lemon parsley pasta on a platter with lemon slices

Lemon Parsley Pasta

Lemon Parsley Pasta is bright, garlicky, and full of rich Parmesan flavor. It makes a great side dish or bed for chicken or fish. 
Total Cost $2.81 recipe / $0.70 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 309.98kcal

Ingredients

  • 8 oz. thin spaghetti $0.50
  • 1 fresh lemon $0.89
  • 2 cloves garlic, minced $0.16
  • 1/2 cup chopped fresh parsley $0.70
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp butter $0.14
  • 2 Tbsp grated Parmesan $0.22
  • 1/4 tsp salt $0.02

Instructions

  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (about 7-8 minutes). Drain the pasta in a colander.
  • While the pasta is cooking, zest the lemon (you'll need about 1 Tbsp). Chop the parsley and combine it with the Parmesan, lemon zest, and pepper in a bowl. Set the bowl aside.
  • While the pasta is draining, add the olive oil and minced garlic to the pot used to cook the pasta. Sauté the garlic in the oil over medium heat for 1-2 minutes, or just until it becomes fragrant.
  • Remove the pot from the heat and add the drained pasta and butter to the pot with the garlic. Toss the pasta until the residual heat has melted the butter and the pasta is coated in garlic and butter.
  • Add the parsley Parmesan mixture to the pot and toss to coat again. Squeeze about 1 Tbsp of the lemon juice over the pasta and season with salt (about ¼ tsp). Toss to combine, then taste, and adjust the salt, pepper, or Parmesan to your liking. Serve warm.

Nutrition

Serving: 1serving | Calories: 309.98kcal | Carbohydrates: 44.45g | Protein: 8.55g | Fat: 10.85g | Sodium: 276.35mg | Fiber: 2.28g
Close up side view of lemon parsley pasta on a platter with lemon slices

How to Make Lemon Parsley Pasta – Step by Step Photos

Thin spaghetti coming out of the box

Begin cooking the pasta first because most of the other prep can be done while the pasta is cooking. Bring a large pot of water to a boil. Once boiling, add 8 oz. thin spaghetti and continue to boil until the pasta is tender (about 7-8 minutes). Drain the pasta in a colander.

Chopped parsley, lemon zest, Parmesan, and pepper in a bowl

While the pasta is cooking, zest the lemon (you’ll need about 1 Tbsp zest) and chop about ½ cup fresh parsley. Add the parsley and lemon zest to a bowl, along with 2 Tbsp grated Parmesan and ⅛ tsp fresh cracked pepper. Stir to combine.

Garlic sautéing in a pot with oil

Once you’ve drained the pasta, add two cloves minced garlic and 1 Tbsp olive oil to the pot used to cook the pasta. Sauté the garlic over medium heat for 1-2 minutes.

Drained pasta and butter added back to the pot.

Turn the heat off and add the drained pasta back to the pot (it should still be hot) along with 2 Tbsp butter. Toss the pasta and allow the residual heat to melt the butter. Toss until the pasta is coated in the melted butter.

parsley and parmesan mixture being poured into the pot

Add the parsley and Parmesan mixture to the pasta and toss to coat again. The pasta should be very warm at this point but not hot enough to melt the Parmesan. You want the Parmesan to sort of coat the pasta instead of melting in.

Lemon being squeezed into the pasta in the pot

Squeeze about 1 Tbsp lemon juice over the pasta and season with about ¼ tsp salt. Toss to coat one final time. Give the pasta a taste and adjust the salt, pepper, or Parmesan to your liking.

Overhead view of an oval platter full of lemon parsley pasta with lemon slices as garnish

Serve warm! (I sliced up the remaining lemon and used it as garnish, but that’s just me being extra fancy.)

The post Lemon Parsley Pasta appeared first on Budget Bytes.

15 Minute Lemon Parmesan Cauliflower Gnocchi.

Okay this lemon parmesan cauliflower gnocchi may be life changing! I don’t mean to be dramatic but I’m totally dramatic so I have no other way to say it. This.is.incredible. I love cauliflower gnocchi. In fact, I love it so much that I make it from scratch occasionally. You can find the entire recipe and […]

The post 15 Minute Lemon Parmesan Cauliflower Gnocchi. appeared first on How Sweet Eats.

Okay this lemon parmesan cauliflower gnocchi may be life changing!

15 minute lemon parmesan cauliflower gnocchi

I don’t mean to be dramatic but I’m totally dramatic so I have no other way to say it.

This.is.incredible.

toasted cauliflower gnocchi

I love cauliflower gnocchi. In fact, I love it so much that I make it from scratch occasionally. You can find the entire recipe and video HERE. It’s super good!

While I’ve never looked at cauliflower gnocchi as replacing regular gnocchi, I still adore it. It can really hold its own – it’s so super good. I love the texture. I even love the flavor, which can take on almost anything.

And the best part is that you can toast it in a skillet – from a frozen state! – and have golden, crispy-edged cauliflower gnocchi in no time.

15 minute lemon parmesan cauliflower gnocchi

Then!

Then you can toss it with some cream, lemon and parmesan and go to town. I mean the combination is wonderful. Bright, citrusy, rich but light at the same time. A little cheesy – that savory nuttiness from the parmesan shining through.

It is such a simple, easy meal. Again, embarrassingly easy. It comes together in less than 15 minutes. It’s wild.

15 minute lemon parmesan cauliflower gnocchi

For me, it’s a fun, super fast and easy weeknight dinner. However, it can also be a side dish. Depends on how much cauliflower gnocchi you have! I find that we need two bags for our whole family if we’re using a frozen version.

Or a batch and a half or so of my homemade version

15 minute lemon parmesan cauliflower gnocchi

And YES let’s talk about the lemon elephant in the room. I know I just shared a recipe with lemon earlier this week. I may even share one with lemon next week too! But it’s just such a great flavor, especially in savory dishes. And I find that it brightens up meals so much this time of year. While citrus is still in season, this is the loveliest dinner to make. 

Fresh, bright, but comforting. It’s fantastic. 

15 minute lemon parmesan cauliflower gnocchi

Now the nitty gritty: there are really only six ingredients here if you don’t count the salt and pepper. There is a bit of heavy cream, and after the cauliflower gnocchi sits, it does soak some of it up in the best way possible. So this isn’t a heavy, creamy dish. There’s such a small amount of cream that it’s really used to mix up the parmesan and lemon zest and allow it to coat the gnocchi all over.

Which is PERFECT. 

15 minute lemon parmesan cauliflower gnocchi

If you like toasted gnocchi (I’ve always LOVED it, I first made some back 2013!), you’ll love it. The very light sauce is just perfect to hold the crisped texture of the gnocchi. It tastes like heaven! Serve it as a side dish for the family, or have a bowl of it for dinner. All to yourself.

Now just try not to eat the entire pan…

15 minute lemon parmesan cauliflower gnocchi

Lemon Parmesan Cauliflower Gnocchi

Print

15 Minute Lemon Parmesan Cauliflower Gnocchi

This lemon cauliflower parmesan gnocchi is the perfect weeknight meal or side dish! Cheesy, lemony, toasted gnocchi is delicious.
Course Main Course, Side Dish
Cuisine American
Total Time 15 minutes
Servings 1 to 2 people
Author How Sweet Eats

Ingredients

  • 12 ounces cauliflower gnocchi, frozen or fresh/thawed
  • 3 tablespoons unsalted butter
  • cup cream
  • ¼ cup finely grated parmesan cheese, plus more for topping
  • 2 lemons, zest freshly grated
  • kosher salt and freshly ground black pepper
  • fresh herbs, like basil or parsley, for topping

Instructions

  • Heat the butter in a nonstick skillet over medium heat. Once melted and bubbling, add in the cauliflower gnocchi. It can be frozen or thawed! Cook the gnocchi for 2 to 3 minutes, without tossing, until it gets golden brown on one side. Flip and cook for 2 to 3 minutes more. You want it golden brown on both sides and by that point, it should be cooked and warm through!
  • Pour in the heavy cream, the lemon zest and a pinch of salt and pepper. Stir in the parmesan. Taste and season with more salt and pepper if needed. The gnocchi will soak up a bit of the cream, but it still adds a wonderful richness and texture to the dish. Top with fresh herbs and serve, with more parmesan for topping.

15 minute lemon parmesan cauliflower gnocchi

Toasty, golden perfection!

The post 15 Minute Lemon Parmesan Cauliflower Gnocchi. appeared first on How Sweet Eats.

Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

The post Spinach Pie appeared first on Budget Bytes.