Feta Ricotta Skillet Pie Food

GREEK SKILLET PIES WITH FETA AND GREENS

Steps:

• Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
• Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
• Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
• Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
• Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
• Add half the spinach, giving time for some to cook down before adding the rest.
• Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
• Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
• Set in refrigerator.
• Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
• Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
• Cut your dough into 4 sections using a pizza cutter.
• With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
• Bake in a preheated oven for 25-30 minutes or until golden brown.
• Enjoy!

SOFIA'S SPANAKOPITA

Steps:

• Preheat the oven to 350 degrees F.
• Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
• Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
• Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.

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.

FETA & RICOTTA SKILLET PIE

Steps:

• Preheat oven to 375 degrees. Mix ¾ of the feta with the ricotta in a medium bowl until mostly smooth, leaving some chunks of feta. Beat the eggs into the cheese, then add the flour and milk. Season with ½ teaspoon salt, pepper and the dill.
• Butter a 10-inch cast-iron skillet or earthenware baking dish. Pour in the batter and crumble remaining cheese on top. Bake until golden, 35 to 40 minutes. Cut into wedges and serve.

SILVER BEET RICOTTA AND FETA PIE

Steps:

• Preheat oven to 200C (180C fan forced).
• Grease a 6cm deep x 20 cm (base) round spring form pan and line the base and sides with baking/parchment paper and place on a large baking tray.
• Remove and discard stems from the the silver beet (kale) and roughly chop the leaves.
• Heat a fry pan/skillet over high heat and cook silver beet in batches stirring for 2 minutes or until wilted (how many batches will depend on the size of your pan) and transfer to a colander over a large bowl and using the back of a large spoon press silver beet/kale to drain excess liquid and cool for 5 minutes.
• Combine onion, ricotta, feta, lemon rind, eggs and 1 cup of cheddar (tasty) cheese in a large bowl and add silver beet and add seasoning of salt and pepper and stir to combine.
• Place 1 tortilla in the base of the prepared spring form pan and spread one-third of silver beet mixture over tortilla and repeat layers twice with tortillas and silver beet mix and finish with a tortilla and sprinkle with remaining 1/2 cup of cheddar (tasty) cheese.
• Bake, uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan and cut into wedges.

PINK RICOTTA SKILLET PIE

Steps:

• Preheat the oven to 350.
• In a large cast iron skillet on medium heat, cook the onions, garlic and salt until they begin to caramelize. Meanwhile, mix the mozzarella, half the Parmesan, the ricotta and the eggs in a mixing bowl.
• To the skillet, add the spinach, sun dried tomatoes, the tomato paste and the spices. Cook until the liquid from the spinach is dried out.
• Add the spinach mixture to the cheese mixture and combine well. Put it back into the skillet, smooth the top and top with the remaining Parmesan.
• Bake for around 40 minutes. The top should be crispy and golden brown.
• Allow 10 minutes rest before cutting and serving.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

SPINACH RICOTTA PIE WITH A HINT OF FETA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a heavy pot over high heat.
• Add the onion and saute until translucent, about 3 minutes.
• Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
• Lightly beat the ricotta and the eggs together in a bowl.
• Add the spinach mixture, feta, oregano and salt and pepper.
• Mix thoroughly.
• Pour the batter into a greased 9 x 13 inch pan.
• Bake for about 40 minutes, until the top is lightly browned.
• Serve warm or at room temperature.