GREEK SKILLET PIES WITH FETA AND GREENS
The Greek cookbook author Aglaia Kremezi has no problem making phyllo dough at home whenever she makes anything pie-like. With a little practice, anyone can do it. For these simple skillet pies, she recommends grilling them in an iron stovetop ridged pan or on a grate over coals. Filled with feta and herbs, these flat thin-crust pies give a new meaning to grilled pizza.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 1h
Yield 12 small pies
Number Of Ingredients 13
Steps:
- Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
- Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
- Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
- Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
- Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 190 milligrams, Sugar 1 gram
GREEK GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
- Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
- Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
- Cover the pan with a lid.
- Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.
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
More about "greek style dinner pie with left over greens recipes"
GREEK SAVORY PIE WITH GREENS AND FETA - HORTOPITA
From thegreekfoodie.com
4.8/5 (20)Category Appetizer, Main CourseCuisine GreekCalories 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.
HORTA VRASTA - GREEK BOILED LEAFY GREENS RECIPE
From thespruceeats.com
10 TYPES OF GREEK PIES (+ EASY RECIPES)
From insanelygoodrecipes.com
HORTOPITA: GREEK SAVORY PIE WITH GREENS, HERBS AND FETA …
From olivetomato.com
LONGEVITY GREENS PIES | MEDITERRANEAN DIET, HEALTHY …
From dianekochilas.com
SKILLET GALETTE WITH CREAMED GREENS AND PARMESAN
From food52.com
GREEK-STYLE WINTER GREENS PIE RECIPE | ENTREE RECIPES | PBS FOOD
From pbs.org
SPANAKOPITA KALE SALAD RECIPE | KITCHN
From thekitchn.com
GREEK STYLE DINNER PIE WITH LEFTOVER GREENS RECIPES
From findrecipes.info
GREEK STYLE DINNER PIE WITH LEFTOVER GREENS RECIPES
From recipegoulash.cc
GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS RECIPE
From cooking.nytimes.cf
GREENS PIE RECIPE
From theworldrecipe.com
GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS RECIPE
From foodguruusa.com
GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS
From thelocalfoodbox.com
GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS
From diningandcooking.com
WHAT TO EAT IN GREECE? 10 MOST POPULAR GREEK PIES
From tasteatlas.com
SPANAKOPITA RECIPE (GREEK SPINACH PIE)
From themediterraneandish.com
KOTOPITA (GREEK CHICKEN PIE)
From curiouscuisiniere.com
GREEK HAND PIES WITH GREENS, DILL, MINT AND FETA
From foodandwine.com
18 EASY GROUND BEEF RECIPES TO MAKE FOR DINNER TONIGHT
From realsimple.com
MARY'S CRUSTLESS GREENS PIE - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
You'll also love