CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH, PINE NUT, AND FETA PIE
Simple, handsome, rich, and tasty, and only one pan. I believe that phyllo/filo comes in different sized packages in the US and UK. I used half of a one-pound package of Athens frozen phyllo sheets, which comes in two separate 8 ounce (227 g) packages inside the box. Do NOT obsess over neatness, this pie looks raggedy and rustic. Adapted from a Jamie Oliver recipe.
Provided by zeldaz51
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F/200°C Pick a large ovenproof frying pan; this will be the only pan you need.
- Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
- Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
- Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
- Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
- Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done at www.jamieoliver.com/how-to-filo-pie.
- Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.
Nutrition Facts : Calories 458.4, Fat 29.3, SaturatedFat 10.5, Cholesterol 199.5, Sodium 887.7, Carbohydrate 31.1, Fiber 3.1, Sugar 3.4, Protein 19.8
SPANAKOPITA (GREEK SPINACH AND FETA PIE)
Provided by Feta Topalu
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a food processor, place garlic, feta, basil, and parsley. You may add in any additional herbs to the food processor at this point to boost flavor. Pulse until mixture is blended well. Transfer to medium sized bowl. Add spinach, parmesan, and salt to same bowl. Mix until well combined. Set aside.
- Unroll phyllo dough. Lay first sheet of phyllo dough on a flat surface then gently brush with olive oil. Lay the next piece of phyllo right on top. Brush again with olive oil. Repeat with three more layers until you have a total of five layers. Try to work quickly during this part, the phyllo dough is sensitive to room temperature and is prone to drying out.
- Spread 1/3 of spinach and feta filling all across the phyllo. Avoid spreading the filling 1/2 an inch from edges to prevent extra filling from spilling out. Roll the dough up into a long log starting from bottom. Make sure you don't roll it too tightly, otherwise, it will crack at this next step. Very carefully roll dough into a spiral wheel, then transfer it to a round baking dish or oven-proof skillet. Repeat this process with the remaining sheets of phyllo.
- Brush the top with olive oil and bake for 45 minutes. While spanakopita is baking, mix 2 tbsp of olive oil, remaining basil, and parsley. Remove spanakopita 5 minutes before finished baking and brush the top with herbed olive oil. Bake fore 5-10 more minutes until golden and crisp. Remove from oven and let cool 5 minutes before serving. Serve it as is or with Chimichurri sauce for dipping.
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
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.
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- Combine spinach, onion and 1/4 teaspoon salt in a large skillet and cook over medium heat, stirring frequently, until onion is tender and most of the liquid has evaporated from spinach, 6 to 7 minutes.
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- Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar.
- Mix well.Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
SPINACH AND FETA PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Trim any coarse stems from the spinach. Wash the leaves thoroughly and shake off the excess water. Roughly chop the spinach and place it in a large pan. Cover and cook gently over low heat for about 5 minutes, or until the leaves have wilted. (The spinach will gently steam in the water that is left on the leaves. Take care to ensure that the leaves don't catch on the base of the pan and burn.) Drain well and allow the spinach to cool slightly before squeezing it tightly to remove the excess water.
- Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until it is very tender and golden. Add the spring onion and cook for a further 3 minutes. Remove the pan from the heat. Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season with salt and pepper.
- Preheat the oven to moderate 180°C (350°F/Gas 4). Combine the melted butter with the extra oil and use it to grease a 30 × 18 cm (12 × 7 inch) baking dish. Lay 4 sheets of filo pastry on top of one another, brushing between each sheet with a little of the oil mixture. Place the layered pastry lengthways in the baking dish. Spread with half of the spinach and cheese mixture. Top with another 4 sheets of the layered filo pastry. Spread with the remaining cheese and spinach mixture and top with the last 4 layered pastry sheets, tucking the pastry into the sides of the dish. Brush the top with any of the remaining oil and butter mixture. Score the top of the pastry into diamonds with a sharp knife. Bake for 40–45 minutes, or until the top is golden brown. Cut into pieces and serve warm.
SPINACH FETA PIE - FOOD WINE AND LOVE
From foodwineandlove.com
5/5 (1)Total Time 55 minsCategory Appetizers And SidesCalories 390 per serving
- Start by sauteing your garlic and onion in the olive oil over medium heat on the stove. When both start to become translucent, about 2-3 minutes, remove them from the stove and allow them to cool.
- While your sauteed mix is cooling, combine together the spinach, eggs, and feta cheese in a medium bowl. Then stir int the sauteed ingredients as well as any optional seasonings.
- To assemble the pie for baking, we will be layering half of the phyllo sheets, adding the spinach mix and then topping with the remaining phyllo sheets once again layering them. Every time that you layer your phyllo sheets, be sure to brush additional olive oil between the sheets. So, start by lining the baking dish with a phyllo sheet and brushing that sheet with olive oil then place the next sheet on top of the brushed with oil sheet. Repeat this process until you have layered half of your phyllo sheets (4-5).
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- Wash the spinach, scallions and dill. Cut the spinach and scallions into one centimeter pieces. Trim the stems off the dill, and chop into tiny bits. Add the greens into a large mixing bowl, crack in the eggs, toss in the rice, and crumble in the feta. Combine the olive and vegetable oils, salt and pepper, then mix all ingredients by hand.
- Grease a round 30 centimeter baking dish with vegetable oil. Place four phyllo dough sheets into the dish, making sure the phyllo edges overlap the baking dish. Lightly drizzle olive and vegetable oils over the phyllo. Add the spinach mixture and spread evenly throughout. Fold back in the exposed edges of the phyllo dough sheets over the spinach mixture, and sprinkle both oils over the folded-back sheets. Then, cover three additional phyllo dough sheets over the spanakopita, wrapping around the pie like a snug, cozy blanket. Once again, lightly drizzle both olive and vegetable oils over the phyllo. Finally, add three more phyllo dough sheets over the pie and sprinkle oils over them. Gently pre-cut the spanakopita into five centimeter squares, being extra careful not to perforate all the way through to the bottom. Spray water droplets all over the pie; this will stop the phyllo dough sheets from drying and cracking while baking.
- Bake the spanakopita for 45 minutes or until the phyllo dough delicately browns. Let stand for 30 minutes before serving.
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