SPINACH AND FETA PIE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
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.
FETA AND SPINACH FREE-FORM PIE
Adapted from Australian Table magazine - an issue from 2004. This is versatile and I have topped it with grated cheese and used diced tomatoes and rocket on occasions- so you can go with what you have in the fridge !! Also I usually double the recipe so there are leftovers for lunches.
Provided by katew
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven - 200°C.
- Line baking tray with baking paper.
- Place pastry on tray.
- Top with spinach, tomatoes and feta.
- Leave 5 cm border around edge.
- Whisk ricotta and egg.
- Season to taste.
- spoon over feta.
- Fold in pastry edges, pinching to seal.
- Bake 20 - 25 minutes till golden and puffed.
Nutrition Facts : Calories 644.2, Fat 38.7, SaturatedFat 15.2, Cholesterol 99.3, Sodium 1473.4, Carbohydrate 54.4, Fiber 6.1, Sugar 16.4, Protein 24.5
CRUSTLESS SPINACH AND FETA PIES
You'll be crazy about our quick take on spanakopita. Plated with a zesty tomato salad, this is an impressive dressy lunch or light dinner you can throw together with ease.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
- Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again.
FETA AND SPINACH PIE
Make and share this Feta and Spinach Pie recipe from Food.com.
Provided by Missy Wombat
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and fry the onions until transparent.
- Add spinach.
- Cover and cook for 5 minutes.
- Add dill, parsley and seasonings.
- Cook rapidly and stir constantly for 10 minutes until excess liquid has evaporated.
- Empty into a mixing bowl.
- Cool.
- Add milk, cheese eggs and blend together.
- Butter an oblong casserole dish.
- Line the dish wih 8 sheets of phyllo pastry, brushing each sheet with melted butter.
- Add spinach filling.
- Place remaining phyllo pastry on top, brushing each sheet and the top with butter.
- Bake at 180 deg C/350F for 45 minutes.
Nutrition Facts : Calories 577.3, Fat 39.2, SaturatedFat 22.9, Cholesterol 240.7, Sodium 1253.8, Carbohydrate 39.5, Fiber 5.2, Sugar 4.3, Protein 19.8
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