Feta And Spinach Free Form Pie Recipes
SPINACH AND FETA PIE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
- 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
- 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
- 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
- Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.
RUSTIC GREEK PIE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Main-course
Time 1h30m
Yield SERVES 4
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 210°C (415°F/Gas 6-7). Squeeze out the excess liquid from the spinach. 2. Place the pastry on a baking tray and spread the spinach in the middle, leaving a 3 cm (1 1/4 inch) border around the edge. Sprinkle the garlic over the spinach and pile the haloumi and feta on top. Sprinkle with the oregano and season well. Cut a short slit into each corner of the pastry, then tuck each side of the pastry over to form a border around the filling. 3. Lightly beat the eggs with the cream and carefully pour the egg mixture over the filling. Bake for 30-40 minutes, or until the pastry is golden and the filling has set. Serve with the lemon wedges.
FETA AND SPINACH FREE-FORM PIE
Adapted from Australian Table magazine - an issue from 2004. This is versatile and I have topped it with grated cheese and used diced tomatoes and rocket on occasions- so you can go with what you have in the fridge !! Also I usually double the recipe so there are leftovers for lunches.
Provided by katew
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven - 200°C.
- Line baking tray with baking paper.
- Place pastry on tray.
- Top with spinach, tomatoes and feta.
- Leave 5 cm border around edge.
- Whisk ricotta and egg.
- Season to taste.
- spoon over feta.
- Fold in pastry edges, pinching to seal.
- Bake 20 - 25 minutes till golden and puffed.
Nutrition Facts : Calories 644.2, Fat 38.7, SaturatedFat 15.2, Cholesterol 99.3, Sodium 1473.4, Carbohydrate 54.4, Fiber 6.1, Sugar 16.4, Protein 24.5
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