GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!
Provided by Andrew Scrivani
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
- If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
- Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
- Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
- Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
- Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 2 grams, TransFat 0 grams
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
PHYLLO PIE WITH GREENS
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this phyllo pie. Trahana is a traditional Greek buttermilk pasta; rice can be substituted for it in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 15
Steps:
- Make the phyllo: In a large bowl, combine flour and salt. Make a well in the center, and add warm water, 1/4 cup olive oil, and vinegar. Using a fork, work flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover, and let rest at room temperature for 30 minutes.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and saute until wilted, about 10 minutes. Add mixed greens, and saute until wilted, about 2 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine.
- Preheat oven to 350 degrees. Lightly brush a 12 1/2-by-2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. (You should be able to see your hands through the dough.) Transfer dough to a work surface dusted with cornmeal. Repeat rolling-and-rotating process with remaining dough, stacking each on top of the other, dusted with cornmeal.
- Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place filling on top of phyllo, spreading evenly. Drizzle with remaining 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim top and bottom crusts to create a 2-inch border around the perimeter of the loaf. Using a sharp knife, score pie through top and bottom crust in a diamond pattern.
- Transfer to oven, and bake until filling is set and crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
APPLE PHYLLO PIE
Steps:
- Place in the oven and bake for 30 to 35 minutes.
Nutrition Facts : Calories 894 kcal, Carbohydrate 119 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 17 g, Sodium 723 mg, Sugar 24 g, Fat 44 g, ServingSize 1 pie (6 to 8 servings), UnsaturatedFat 0 g
SPINACH AND 3 CHEESE PHYLLO PIE
Delicious spinach and three cheese phyllo serpent pie (Spanokopita).
Provided by Sam Linsell
Categories savoury
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180C/350F
- Wash the spinach leaves that have been stripped from the stalk and roughly chop. Drain in a colander.
- Heat a large nonstick frying pan and add a generous splash of olive oil. Fry the onion, leeks, and fennel until translucent over medium / low heat (about 5 minutes). Add the garlic and cook for a further minute or so.
- Add the chopped spinach in parts, wilting it as you go and until you can fit it all into the pan. add the dill, lemon zest, and juice and cook for about 5 - 8 minutes until soft and cooked through. Allow to cool slightly.
- Once cooled, stir through the cream cheese, grated halloumi, Parmesan, chopped parsley, and mint. Adjust seasoning to your taste adding salt and black pepper as required.
- Remove 4 sheets of phyllo from the roll quickly seal the remainder of the pack and either re-freeze or refrigerate until further use (I just refreeze).
- Roughly divide the mixture into 4 parts. Place the first sheet on a work surface with the thinner side at the bottom and spread one-quarter of the mixture along the bottom in a log shape. Lightly brush the whole top side of the sheet with butter. Roll the log of spinach up and place it in a. lined baking pan.
- Repeat with the remaining 3 sheets of phyllo, joining and twirling it into the pan. Allow a little space between the rolls although it should be snug. It does expand slightly when baked. Brush the tops generously with melted butter and sprinkle white and or black sesame seeds over the top.
- Bake for 40 minutes and until golden.
- Serve on its own or with tzatziki.
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FLAKY PHYLLO PIE - EDIBLE COMMUNITIES
From ediblecommunities.com
4.7/5 (3)Total Time 1 hr 25 minsCategory MainCalories 416 per serving
- Trim off the ends of the chard stems to freshen them up. Cut the stems from the leaves, rinse them well (chard sometimes hides grit or mud, so pay attention), and then cut the stems crosswise into 1/4–inch slices.
- Stack the leaves, roll into a cylinder, and cut crosswise into 1/2-inch ribbons. Put the sliced leaves in a colander and rinse thoroughly.
- Put 2 tablespoons of the oil in a large skillet over medium-high heat. Add the chard stems, season with 1/2 teaspoon salt, and sauté until soft, fragrant, and just starting to turn golden, 6 to 8 minutes. While they cook, peel and mince the garlic. Add it to the greens, sauté for another 30 seconds (take care not to brown it), and then add the chard leaves. They may not all fit in the pan right away, but as they wilt, you can add more.
- Cook over medium-high heat, tossing frequently until the chard is wilted and starting to get tender, 5 to 6 minutes. Add the arugula and cook until it fully wilts, 2 to 3 more minutes.
GREEK GREENS AND SWEET ONION PIE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (5)Calories 312 per servingServings 4
- Bring 2 quarts water to a boil in a large Dutch oven. Add the chard and spinach; cook 2 minutes or until tender. Drain well. Place chard mixture on several layers of paper towels; squeeze until barely moist.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add chard mixture, dill, and parsley, stirring well to combine. Cook 1 minute or until thoroughly heated. Remove from heat. Combine chard mixture, cheese, eggs, and egg whites, tossing well to combine. Stir in pepper and salt.
- Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat phyllo sheet with cooking spray. Place phyllo sheet in a 9-inch pie plate coated with cooking spray, allowing edges to overlap plate rim. Repeat the procedure with 6 additional phyllo sheets, placing sheets in a crisscross design. Spoon the spinach mixture over phyllo. Lightly coat each of remaining 3 phyllo sheets with cooking spray, and place sheets over spinach mixture in a crisscross design. Roll excess phyllo into the dish to create a decorative edge; press lightly to hold. Cut 4 (2-inch) slits in top of pie; cover with foil. Bake at 375° for 10 minutes. Uncover and bake an additional 30 minutes or until crust is crisp and golden. Cut pie into 8 wedges.
GREEK PHYLLO PIE WITH GARLICKY GREENS AND FETA RECIPE ...
From myrecipes.com
4.5/5 (2)Calories 209 per servingServings 10
- Bring 2 cups water to a boil in a Dutch oven. Add kale; cover and cook 4 minutes. Stir in Swiss chard; cover and cook 3 minutes. Drain well, and cool. Place greens on paper towels, and squeeze until barely moist. Place greens in a large bowl; set aside.
- Heat 2 teaspoons olive oil in pan over medium heat. Add onion and fennel; sauté 10 minutes or until soft. Stir onion mixture, rice, and next 8 ingredients (rice through feta) into greens. Set aside.
- Gently press 1 sheet of phyllo into an 11-inch round removable-bottom tart pan coated with cooking spray, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place second sheet of phyllo over first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 5 sheets of phyllo and cooking spray, pressing sheets down into pan. Spoon greens mixture over phyllo in pan. Cover greens mixture with 1 sheet of phyllo, continuing crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 sheets of phyllo and cooking spray. Cover with remaining sheet of phyllo. Fold in edges of phyllo to fit pan and form a rim. Brush with 1 teaspoon oil. Cut 5 slits in top of dough to allow steam to escape. Bake at 350° for 50 minutes or until golden brown. Let stand for 5 minutes.
GREEK LAMB PIE WITH RICE AND SPRING GREENS - REAL GREEK ...
From realgreekrecipes.com
5/5 (3)Category Main CourseCuisine GreekCalories 611 per serving
- Add the lamb to a cooking pot and add enough water to cover the meat. Bring to a boil over high heat. Season with salt and pepper. Skimm of any foam and dirt that rises on the surface. Then reduce heat to medium-low and simmer covered for about 2 to 2.5 hours. Or until the meat is soft to the point it falls off the bone.
- In a bowl mix together the flour and salt. Add the olive oil and vinegar. Add the water in slowly, while kneading the dough. Knead the dough for 5 minutes. It should come out soft and a bit sticky, but without leaving fragments on your hands. Cover the bowl with a tea towel and set aside.
GREEK-STYLE WINTER GREENS PIE RECIPE | ENTREE RECIPES ...
From pbs.org
Estimated Reading Time 2 mins
- Heat 1 tablespoon olive oil in a very large skillet over medium heat. Saute the onions and garlic, stirring frequently, until golden and tender. Add the greens and allow to wilt, stirring often to bring wilted greens to the top.
- Combine eggs, feta, salt, pepper flakes, scallions, parsley, and lemon juice in a large bowl. Add the cooked greens, and stir to combine.
- Pour the remaining 3 tablespoons olive oil into a small bowl. Use a pastry brush to lightly coat the inside of a 9x9 square baking dish with the olive oil.
- Fill pan with greens mixture, then oil and layer 3 more stacked sheets of phyllo on top, folding and tucking to enclose filling. Brush top with any remaining olive oil.
- Bake pie in the preheated oven until puffed, golden, and crisp, about 30 minutes. Cool slightly then re-cut along scored portion lines. Serve hot, warm or at room temperature.
SPANAKOPITA (GREEK SAVORY GREENS PIE) RECIPE
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