Beef Spinach Filo Pies Food

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

SPINACH BEEF PIE

Steps:

• In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges., Preheat oven to 400°. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust., Bake until the center is set, 25-30 minutes. Sprinkle tomato and remaining cheese around edge of pie. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5-10 minutes before cutting.

BEEF AND SPINACH GREEK PIE

Steps:

• Heat oven to 400°F. Squeeze spinach to remove any excess moisture. Combine spinach, cheese, eggs and oregano in medium bowl. Set aside.
• Heat large ovenproof nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with salt and pepper, as desired. Add beef mixture to spinach mixture; mix well. Wipe out skillet.
• Combine phyllo strips and oil in medium bowl; toss to coat well. Spray same skillet with nonstick cooking spray. Place 1/2 of phyllo strips in bottom of skillet; top with beef mixture, pressing with back of spoon or spatula to flatten. Top with remaining phyllo strips.
• Bake in 400°F oven 15 to 18 minutes or until beef is heated through and topping is golden brown. Let stand 5 minutes. Cut into 4 wedges to serve.

SPINACH AND FETA PIE

Steps:

• 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
• 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
• 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
• 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
• Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

BEEF & SPINACH FILO PIES

Steps:

• Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, cinnamon, 2 tablespoons of the coriander, the pine nuts and raisins. Fry gently, without browning, for 10 minutes or until the onion is soft.
• Add the mince, increase the heat and fry, breaking the mince up as it heats. Once the mince is cooked through and crumbly, add the spinach and tomatoes, mix well and simmer for 5 minutes. Taste and season with salt and freshly ground black pepper. Remove from the heat and cool.
• Preheat the oven to 180°C. Put 2 sheets of filo on top of each other on a clean surface. Place one-eighth of the mince mixture at one end.
• Fold the sides inwards and roll up like a large spring roll. Put on an oven tray with the end of the rolled-up pastry underneath.
• Repeat for the other 7, placing them side by side on the tray. Brush the pastry lightly with oil and bake in the oven for 30 minutes or until well browned.
• Meanwhile, put a quarter of the yoghurt in a small food processor and add the mint and the remaining coriander. Process until the herbs are well chopped.
• Stir this mixture into the remaining yoghurt, taste and season. Serve the pies with the yoghurt on the side.

PHYLLO MEAT PIE (EGYPTIAN GOULASH)

Steps:

• Preheat the oven to 350 degrees F.
• Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
• Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
• Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
• Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
• Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
• Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
• Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
• Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
• Serve warm with a side salad! Enjoy!

SPINACH-BEEF SPAGHETTI PIE

Steps:

• Cook pasta according to package directions; drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes., Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Between two pieces of waxed paper, roll out cream cheese into a 7-in. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350° until set, 20-30 minutes.

CRISPY GREEK-STYLE PIE

Steps:

• Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
• Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
• Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

SPINACH FILO SPIRAL PIE

Steps:

• Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
• Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
• Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
• Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
• Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.

PHYLLO DOUGH SPINACH PIE

Steps:

• Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
• Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
• Drain spinach and squeeze dry.
• Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
• Melt butter.
• Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
• Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
• Spread spinach and cheese mixture evenly over the fillo in the baking pan.
• Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
• Thoroughly butter the top layer, especially the edges.
• Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
• Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.

MOROCCAN SPICED PIE

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
• Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
• In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
• Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
• Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
• Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.