Summer Herb Feta Pies Food

GREEN VEGETABLE AND FETA PIE

Green vegetable and feta pie image

Crisp, golden pastry with a light butter bean, greens and feta filling make this perfect for a summer dinner. Nothing goes to waste in Dr Rupy's recipe. It's the tastiest way to eat loads of greens. Each serving provides 498 kcal, 24g protein, 42g carbohydrate (of which 7g sugars), 23g fat (of which 11g saturates), 13g fibre and 2.3g salt.

Provided by Dr Rupy Aujla

Yield Serves 4

Number Of Ingredients 16

Ingredients

olive oil
1 head spring greens, shredded
2 courgettes (roughly 350g/12oz), grated
3 garlic cloves, crushed or grated
400g tin butter beans, drained
400g/14oz frozen spinach, defrosted and drained thoroughly
2 free-range eggs, beaten
150g/5½oz feta, crumbled
1 lemon, finely grated zest only
1 tsp dried oregano
½ tsp dried mint
pinch ground nutmeg (optional)
200g/7oz filo pastry
30g/1oz butter, melted
pinch sesame seeds
salt and freshly ground black pepper

Steps:

Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.
Add a little more oil to the pan, then fry the courgettes and garlic for 2-3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.
Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.
Preheat the oven to 200C/180C Fan/Gas 6.
Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you've used up all the pastry.
Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.
Set the pan over a medium-high heat and cook for 2-3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.
Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.

Nutrition Facts : Calories 498kcal, Carbohydrate 42g, Fat 23g, Fiber 13g, Protein 24g, SaturatedFat 11g, Sugar 7g

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

Preheat the oven to 400 degrees F.
Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

More about "summer herb feta pies food"

GREEK SAVORY PIE WITH GREENS AND FETA - HORTOPITA

Web Apr 14, 2021 Traditionally, it’s made in spring and early summer with a pile of freshly gathered, tender wild greens and herbs. There are various …
From thegreekfoodie.com
4.8/5 (20)
Category Appetizer, Main Course
Cuisine Greek
Calories 433 per serving

Heat 3 tablespoons cup of olive oil in a large skillet over medium heat.Sauté the onions until they begin to soften, about 4 minutes, then add the scallions, cooking another 4 minutes or until tender but not browned. Season with a pinch of salt and freshly ground pepper.
Stir in the greens and garlic and continue to sauté until the greens are limp, about 4-5 minutes.Remove from heat and transfer in a colander in the sink to cool and drain liquids.
Place the greens mixture in a large bowl and add three eggs, dill, basil, oregano, parsley, mint, and three tablespoons of olive oil—season with sea salt and freshly ground pepper. Add the red pepper flakes and nutmeg.Thoroughly combine the mixture and then gently fold in the crumbled feta and kefalotiri, careful not to over-mix to where the cheese dissolves.

Summer Herb Feta Pies Food

GREEN VEGETABLE AND FETA PIE

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

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