LAYERED MEDITERRANEAN PIE
I adapted this recipe from a Robin Hood pamphlet 40 years ago. I made it easier and faster by using frozen chopped spinach instead of fresh spinach. You could use prepared red peppers from a jar or roasted red pepper if you like. If you use frozen pie crust, sliced ham and sliced mozzarella from your grocery store this recipe...
Provided by Elaine Douglas
Categories Savory Pies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.
- 2. Sauté onion & garlic in butter until tender.
- 3. Drain defrosted spinach well and stir into onion mixture.
- 4. Layer, in order - ham, cheese, spinach, red pepper.
- 5. Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
- 6. Put top crust on the pie. Decorate with left-over pastry if desired. Seal edges. Brush with reserved egg. Make slits for steam.
- 7. Bake at 400 degrees F. for 35-40 minutes or until pastry is golden. Makes 4-5 servings
MEDITERRANEAN EGG CASSEROLE
Infuse your kitchen with the flavors of the Mediterranean, and bake up this delicious savory dish. Great to serve for brunch or as a special family dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
- In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 270 mg, Fat 2 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
EASY MEDITERRANEAN-STYLE EGG BAKE PIE
Looking for something special to serve on Sunday morning? Try this easy Mediterranean-style egg bake. They'll love the flaky puff pastry crust.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Place tomato slices on paper towels; let stand to drain. Meanwhile, cook and stir spinach and onions in dressing in large skillet on medium heat until onions are tender and dressing is cooked off. Remove from heat.
- Roll half the pastry into 12-inch to 12-inch square on lightly floured surface; press onto bottom and up side of 9-inch springform pan sprayed with cooking spray. Fill with layers of half each of the ham, spinach mixture, tomatoes, peppers and cheese. Repeat layers. Drizzle with all but 1 Tbsp. eggs.
- Roll remaining pastry into 11-inch square; place over ingredients in pan. Pinch edges of pastry together to seal. Brush top with reserved egg; cut slits in pastry to allow steam to escape.
- Bake 55 min. or until golden brown.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
MEDITERRANEAN EGGS
How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
- Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
- As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g
MEDITERRANEAN PIE
This is a delicious savoury pie guaranteed to impress at a special breakfast or brunch! Its a favourite of Karen Brimacombe, one of the authors of the Best of Bridge series! Its too large a large pie for just the 2 of us - so I made half the recipe this morning in a Corning baking dish; it required 60 minutes of baking time. Editted to add comments: Since it would be easier to serve from a springform pan, I recently purchased a half-sized one from Dollarama!
Provided by CountryLady
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
- Remove from heat & stir in spinach; set aside.
- Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
- Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
- Repeat these layers.
- Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
- Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
- Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
- Let cool for 15 minutes; remove pan sides & cut into wedges.
Nutrition Facts : Calories 748.2, Fat 50.7, SaturatedFat 17.7, Cholesterol 251.8, Sodium 1055.7, Carbohydrate 44.2, Fiber 4.3, Sugar 3.5, Protein 30.1
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
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- Melt 2 tablespoons Butter with Olive Oil in 10-inch skillet; add bell pepper and onion. Cook over medium heat, stirring occasionally, 5-6 minutes or until vegetables are softened. Stir in spinach. Continue cooking, stirring occasionally, 1-2 minutes or until spinach is wilted.
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