Chef Johns Spinach And Feta Pie Food

CHEF JOHN'S SPINACH AND FETA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
• Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
• Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
• Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
• Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
• Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

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.

SPINACH AND CHERMOULA PIE

Steps:

• Prepare the chermoula paste: Add the garlic, cilantro, chile, cumin, paprika, 1/2 teaspoon salt, a good grind of pepper and 3 tablespoons oil to a food processor. Pulse into a coarse paste and set aside.
• Prepare the pie: Add 3 tablespoons oil to a large skillet and heat over medium-high. Once hot, add the onion and cook, stirring occasionally, until softened and well browned, about 12 minutes. Add half the chermoula paste (reserve the rest), the spinach, 1 teaspoon salt and a good grind of pepper, and cook for 2 minutes more, stirring to combine. Remove from the heat, then add the dill and lemon zest. Set aside to cool, about 20 minutes.
• Line a 9-inch/24-centimeter pie or tart pan (tin) with a removable base with a piece of parchment paper large enough to cover the base and a little bit over the sides. (The excess will help you lift the tart when it's baked.) On a lightly floured work surface, roll out the pastry with a floured rolling pin to a 12-inch/30-centimeter square. Lay the puff pastry on the parchment, pressing in the pastry to fit the base and sides of the pan and cutting away any excess so it overhangs by about 3/4 inch/2 centimeters.
• Poke the base all over with a fork (about 10 times), then spread the cooled spinach mixture over the base evenly. Sprinkle the feta on top, then fold and scrunch the sides over the filling to create a rim. (Don't worry if it's not perfect.) Refrigerate the pie for at least 20 minutes, or up to overnight, covered.
• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Trim and discard the ends of the potato and use a mandolin or very sharp knife to cut the potato into paper-thin slices. Toss together in a bowl with 1 tablespoon oil, plus 1/2 teaspoon salt and a good grind of pepper. Fan out the slices on top of the spinach and feta in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.
• Place the chilled pie on a baking sheet and bake until cooked through and nicely colored, about 50 minutes. Set aside to cool, about 15 minutes, before gently transferring to a wooden board or serving plate.
• When ready to serve, stir the lemon juice and remaining 1 tablespoon oil into the reserved chermoula. Spoon half of the chermoula all over the pie and serve the remaining in a bowl alongside. Serve warm, or at room temperature.

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.

SPINACH, RICE & FETA PIE

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a large skillet over medium heat.
• Add chopped onion and saute for 3 minutes.
• Stir in flour, salt and pepper.
• Gradually add milk, stirring with a whisk until well blended.
• Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.
• Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach.
• Pour mixture into a 9 inch pie plate coated with cooking spray.
• Sprinkle Parmesan cheese over pie.
• Bake for 35 minutes or until set.
• Broil for 2 minutes or until pie is golden brown.