Greek Hand Pies Food

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TIROPITA (GREEK CHEESE PIES)



Tiropita (Greek Cheese Pies) image

Yield: 24 (3 inch) pies

Provided by Sarah | Curious Cuisiniere

Categories     Appetizer

Time 1h10m

Number Of Ingredients 7

8 oz feta cheese
3 oz ricotta (or small curd cottage cheese)
3 oz Parmesan cheese, (grated)
2 eggs
salt ((as needed))
8 oz (24 sheets) phyllo dough, (thawed)
6 Tbsp unsalted butter, (melted)

Steps:

  • Preheat your oven to 350F.
  • In a large bowl, mix together the cheeses. Taste and add a pinch of salt as necessary.
  • Add the eggs and mix well.

GREEK HAND PIES



Greek Hand Pies image

Jacques Pepin recipe. Make Ahead: The dough and filling can each be refrigerated, separately, overnight. Bring the filling to room temperature before assembling.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

2 1/4 cups all-purpose flour, plus more for dusting
salt
3/4 cup water
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
6 medium scallions, sliced 1/4 inch thick
1 1/2 lbs greens, such as Swiss chard, spinach and dandelion greens, stemmed and coarsely chopped
1/2 cup coarsely chopped dill
1/2 cup coarsely chopped mint
1/4 cup coarsely chopped oregano
1/2 cup crumbled feta (2 ounces)
2 tablespoons freshly grated parmigiano-reggiano cheese
1 large egg, lightly beaten
fresh ground pepper
vegetable oil, for frying

Steps:

  • In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in the center and add the water, 1/4 cup of the olive oil and the vinegar. Mix until the dough comes together; it will be sticky.
  • Transfer the dough to a floured work surface and knead until smooth and no longer tacky, using a pastry scraper to free it from the work surface. Wrap the dough in plastic wrap; refrigerate for 1 hour.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until wilted, 2 minutes. Stir in the dill, mint and oregano and cook until wilted, 1 minute. Transfer the contents of the skillet to a colander and let cool. When the greens are cool enough to handle, squeeze out any excess liquid.
  • In a large bowl, combine the greens with the feta, Parmigiano-Reggiano cheese and the egg. Season the filling with 1/4 teaspoon each of salt and pepper.
  • Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work surface; cut into 4 equal pieces. Roll each piece out to a 9-inch round 1/16 inch thick. Using an 8-inch plate as a template, cut an 8-inch disk from each round. Mound one-fourth of the filling on the lower half of each disk. Fold the dough over to make a half-moon; press the edge of the dough to seal. Using a lightly floured fork, crimp the edges. Transfer the hand pies to the prepared baking sheet.
  • In a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until shimmering. Add 2 pies at a time and fry, turning once, until deep golden brown, about 6 minutes. Drain the pies on paper towels. Serve hot.

Nutrition Facts : Calories 529, Fat 27.1, SaturatedFat 6.6, Cholesterol 71.4, Sodium 279.7, Carbohydrate 58, Fiber 3.7, Sugar 1.6, Protein 13.4

GREEK HAND PIES



Greek Hand Pies image

A savory hand pie that starts with a pre-made crust and is stuffed with Greek-inspired flavor!

Provided by Tanya Schroeder

Categories     Savory

Time 40m

Number Of Ingredients 8

2 14.1 oz boxes Pillsbury Pie Crusts
1 lb ground beef
1/3 cup finely diced zucchini
1/4 cup chopped black olives
1 teaspoon McCormick Greek Seasoning
1/4 teaspoon salt
2 cloves garlic, minced
1 egg lightly beaten with a splash of water.

Steps:

  • In a large skillet, brown ground beef, stir in garlic and Greek seasoning and salt. Add zucchini and olives and continue cooking until zucchini just starts to soften. Remove from heat and cool to room temperature.
  • Preheat oven to 425. Sprinkle flour over a work surface. Roll out one sheet of dough. Cut dough into circles using a 3-inch biscuit cutter, rerolling scraps as necessary. Repeat with remaining sheet of dough.
  • Arrange half of the circles on a baking sheet that has been sprayed with cooking spray. Place a tablespoon of meat mixture on the dough circles, top with roughly a half teaspoon of cheese. Place the other circle halves over the meat and cheese mixture. Pinch edges together with the tines of a fork.
  • Combine egg and water in a bowl. Brush egg wash over the top of each hand pie.
  • Bake in the oven for 13-15 minutes or just until golden. Remove from oven and let hand pies cool slightly before serving. Serve with tzatziki sauce on the side.
  • Store hand pies in the refrigerator in an air-tight container or a zip-top bag.

Nutrition Facts : Calories 307 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 hand pie, Sodium 410 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

CRISPY GREEK-STYLE PIE



Crispy Greek-style pie image

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

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

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

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