Feta And Red Pepper Pie Recipes

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IMPOSSIBLY EASY ROASTED PEPPERS AND FETA CHEESE PIE



Impossibly Easy Roasted Peppers and Feta Cheese Pie image

Enjoy flavors from the Mediterranean. Feta cheese, roasted peppers and bacon bake into a great-tasting, impossibly easy pie.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 6

Number Of Ingredients 8

12 slices bacon, crisply cooked and crumbled
4 medium green onions, sliced (1/4 cup)
1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained
1/2 cup crumbled feta cheese
3/4 cup Original Bisquick™ mix
1 cup milk
1 teaspoon dried basil leaves
3 eggs

Steps:

  • Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches.
  • Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg

SPINACH, RED PEPPER, AND FETA QUICHE



Spinach, Red Pepper, and Feta Quiche image

Spinach, Red Pepper, and Feta Quiche that can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
N/A water
1/3 cup sliced red bell pepper
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
2 large eggs
1/3 cup heavy cream or milk
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 425°F.
  • In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
  • While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
  • Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

ROASTED FETA WITH OLIVES AND RED PEPPERS



Roasted Feta with Olives and Red Peppers image

Categories     Cheese     Olive     Pepper     Appetizer     Broil     Quick & Easy     Feta     Bell Pepper     Spring     Ramekin     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 8

1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
1/4 cup bottled roasted red peppers, chopped
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley

Steps:

  • Preheat broiler.
  • Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
  • Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
  • Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

FETA AND RED PEPPER PIE



Feta and Red Pepper Pie image

Make and share this Feta and Red Pepper Pie recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 8

4 large red peppers (capsicums)
75 g butter
8 sheets phyllo pastry
250 g spinach
200 g feta cheese
2 tablespoons plain yogurt
freshly ground black pepper
2 teaspoons sesame seeds

Steps:

  • Halve and deseed peppers.
  • Grill until skin is blackened and blistered.
  • Cool and remove skin.
  • Cut into quarters.
  • Melt butter.
  • Brush a sheet of filo with melted butter.
  • Place in a 20cm round cake tin.
  • Repeat with another 4 sheets of pastry and melted butter, layering the pastry at right angles.
  • Cover with a tea towel.
  • Remove stalks from spinach and blanch the leaves in boiling water for 2-3 minutes or until just limp.
  • Pat dry with paper towels.
  • Crumble the feta.
  • Place spinach at the bottom of the pie.
  • Spread over yogurt.
  • Top with feta.
  • Place peppers on top.
  • Grind pepper over.
  • Brush 3 remaining sheets of pastry with melted butter.
  • Place pastry on top of vegetables.
  • Fold over edges.
  • Brush with melted butter.
  • Sprinkle sesame seeds over.
  • Bake at 180C degrees for 35 minutes or until golden.

Nutrition Facts : Calories 449.4, Fat 29.8, SaturatedFat 18, Cholesterol 85.6, Sodium 905.3, Carbohydrate 34.9, Fiber 5.5, Sugar 9.6, Protein 13.9

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