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
SPINACH, MUSHROOM, AND FETA PIE
This phyllo pie is absolutely beautiful! I serve it often for brunch. It's a version of the Greek spanakopita, but with mushrooms and a more complex flavor. You can make this recipe into filled triangles for appetizers or small individual 4-inch tortes for a showy presentation. The bread crumbs between the layers of phyllo add a wonderful crunch.
Yield makes one 8-inch torte; serves 8 as a main course
Number Of Ingredients 20
Steps:
- Prepare a medium heat fire (375°F) in a wood-fired oven or cooker. Brush an 8-inch springform pan with olive oil.
- To make the filling, heat the olive oil in a sauté pan over medium heat and sauté the onions for 5 minutes. Add the spinach and sauté for another 5 minutes. Add the white wine and cook until the liquid is mostly evaporated. Add the capers, salt, and white pepper. Remove from the heat, stir in the dill, and let cool. Stir in the feta.
- Sauté or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry. Remove from the heat. Season with white pepper and more salt if needed. Set aside in separate bowls.
- Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil. Set aside and keep warm.
- Combine the bread crumbs, dill, thyme, pimentón, zest, and salt in bowl. Set aside.
- Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
- On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture. Generously sprinkle with the breadcrumb mixture. Cover with another sheet and brush with the butter mixture as before. Generously sprinkle with more of the bread-crumb mixture. Cover with a third sheet and brush again. Cut about 2 inches off one short side. Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan. Fill with the shiitake mushrooms.
- Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs. Cut about 2 inches off one short side. Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan. Fill with half of the spinach-onion mixture.
- Repeat the phyllo layering process and trimming again. Layer in the pan as before, and fill with the oyster mushrooms.
- Repeat the phyllo layering process, trimming, and layering in the pan. Fill with the remaining spinach-onion mixture. Cover with the bread-crumb mixture. Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
- Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp. Remove from the oven and let cool for 15 minutes before removing from the springform pan. Cut into wedges and serve warm.
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 AND FETA PUFF PIE
This recipe came from my mother, but reminds me of Spanakopita, a dish I ate in Greece. It can be frozen for up to 1 month.
Provided by NaomiW
Categories Savory Pies
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine the spinach, feta, egg, and ricotta in a bowl.
- Melt the butter in a pan, add onion, and saute until soft.
- Stir into mix, and season with salt and pepper to taste.
- Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
- Brush the 2 pies with milk.
- Bake at 200 degrees celcius for 25 to 30 minutes.
Nutrition Facts : Calories 396.1, Fat 27.4, SaturatedFat 8.4, Cholesterol 26.2, Sodium 279.7, Carbohydrate 30.3, Fiber 2, Sugar 1.4, Protein 8.2
SPINACH, MUSHROOM, AND FETA QUICHE
Make and share this Spinach, Mushroom, and Feta Quiche recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 1h
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
- STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
- STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
- STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
- STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
SPINACH AND FETA MUSHROOMS
These make a really nice vegetarian starter (leave out the cheese and butter for a vegan) and are great finger food if you use about 18 smaller mushrooms. Add a couple of crispy, cooked, crumbled bacon slices too, if you wish.
Provided by JustJanS
Categories Vegetable
Time 32m
Yield 12 mushrooms
Number Of Ingredients 8
Steps:
- Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
- Drain really well, and chop coarsely.
- Mix the crumbled feta through the spinach.
- Preheat the broiler to medium.
- Place the mushrooms gill side up on a lightly greased baking sheet.
- Season and drizzle over a little oil.
- Grill for 4-5 minutes or until tender.
- Melt the butter in a frying pan and cook the onion until golden.
- Stir in the spinach mixture and season to taste.
- Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.
Nutrition Facts : Calories 41.7, Fat 3.2, SaturatedFat 2.1, Cholesterol 11.6, Sodium 119.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1, Protein 2
IMPOSSIBLY EASY SPINACH AND FETA PIE
Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
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