Three Onion Pie With Feta Cheese Food

THREE ONION PIE WITH FETA CHEESE

Steps:

• Prepare ingredients. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only - dirt can get in between the leaves, so wash them out well. Cut leeks lengthwise in quarters, then into about 1-inch squares.
• Heat oil in large skillet.
• Add the yellow and red onions and saute over moderate heat 5 minutes.
• Stir in wine, add cleaned leeks.
• Saute another 15 minutes, stir frequently, or until onions are golden and leeks are limp.
• Remove from heat.
• Preheat oven 350 degrees F.
• In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, pepper, and salt.
• Stir in the onion mixture.
• Oil a 10 inch tart pan and line bottom generously with bread crumbs.
• Pour in onion mixture.
• Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center.
• Sprinkle a light layer of bread crumbs over the entire top.
• Bake for 40 to 45 minutes, or until the mixture is set and top is golden.
• Let stand for 5 to 10 minutes, then cut into wedges.
• (An adopted recipe.)

SAVORY FETA PIES

Steps:

• Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
• Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
• Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.