Mom’s Spinach & Broccoli Pies

 

Our beautiful Mom (Eleanor DeBlasi Caronia) loved being surrounded by family. She would cook Sunday dinners that could feed an army and loved having our grandparents, aunts, uncles, and cousins over to join us. We know how proud she would be to see us share our family recipes and finally have a collection for all our family and friends to share.❤

Spinach & broccoli pies are a family favorite; which Mom always made for Thanksgiving and Christmas dinners when the entire family would gather at our parents home. Many friends asked for this recipe over the years and we’re so happy to share it with you. Enjoy!

Servings: 8-10

Ingredients

  • 2  12-ounce bags of either frozen chopped spinach or baby broccoli† florets (cooked and drained very well, additional chopping until fine texture.)
  • 7 level Tablespoons finely chopped onion
  • 3 Tablespoons French’s® yellow mustard 
  • 12-ounces shredded Swiss cheese
  • 3/4 cup Pecorino Romano grated cheese
  • 1 package Grands Pillsbury® Crescent Roll
  • 9″ pie pan

Instructions

  • Cook the frozen spinach or broccoli florets and drain well. When cooled chop fine and use paper towels to squeeze any excess liquid through a strainer.
  • In a large bowl mix onion, spinach or broccoli, shredded Swiss cheese, Pecorino Romano cheese, and mustard. 
  • Separate crescent rolls.
  • Place crescent rolls into pie pan, wide side down.  Points hanging over the pie pan. 
  • Lay the mixture in a circle like a wreath leaving the center of pan open.
  • Fold pointed end of crescent rolls over mixture towards the center, tucking point in and leaving a small opening.
  • Bake at 350°F for 25-30 minutes until top is golden brown (check after 20 minutes).

†  We use 2 – 12oz. bags of frozen baby broccoli florets that we finely chop after cooking & squeezing out all excess liquid. If you use frozen chopped broccoli in a bag, you get too many stems; which will change the texture.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Dad’s Liver Paté

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Dad always cooked our weekend breakfasts making either eggs & bacon or ham, french toast, or pancakes. He also used to make us milk & cherry jello or a banana & vanilla wafer dessert. It was always a special treat. He loved cooking and created some memorable meals.  ❤

When we were young girls, our parents always wanted us to eat liver at least once a month. Needless to say, it was torture. They made us sit at the dining room table for what seemed like hours until we finished regardless of how cold it was! Years later our dad made liver paté from chicken livers and it changed our minds about eating this organ meat. When we asked him for the recipe he couldn’t remember all the details (he’s 91 now). You can only imagine how happy we were to find his written recipe while going through our recipe files. This makes a great appetizer with Ritz crackers. We hope you enjoy it as much as we do.

Ingredients

  • 1 lb chicken livers, remove fat & hard muscle then wash well.
  • 1/2 sweet onion, chopped
  • 2 hard-boiled eggs, chopped
  • 3/4 stick of salted butter
  • 1 heaping tablespoon mayonnaise (we use Duke’s here in the south)
  • salt & pepper to taste

Instructions

  1. Put the trimmed and washed chicken liver in a pan covered with water. Sprinkle with salt, bring to a boil then boil for 12 minutes, stirring in between.
  2. Drain most of the liquid out and add 3/4 stick of butter. Mash together.
  3. When the liver is cooled add the liver mixed with butter, the onions, eggs, and mayo into a food processor. Pulse until smooth and creamy. Add salt and pepper to taste.
  4. Refrigerate for at least 1 hr before serving.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Dad’s Liver Paté

 

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