Savory Filo Pie With Cheese Recipes
SAVORY CHEESE AND SPINACH PIE RECIPE
Irresistible Savory Cheese and Spinach Pie Recipe - This herb and cheese pie is similar to a Spanakopita Recipe, yet is packed with fresh herbs and three cheeses!
Provided by Sommer Collier
Categories Main Course Side Dish
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Set a large sauté pan over medium-low heat, and set out a 9X13 inch baking dish.
- Add the ghee to the sauté pan. Once melted, add the onions and celery. Sauté for 5-8 minutes to soften and release the moisture.
- Next add the spinach. Sauté another 5-8 minutes until the spinach has completely wilted down. Then add the scallions, parsely, mint, and dill. Sauté another 2-3 minutes.
- Move the cooked greens to a fine mesh strainer. Press the greens down to remove as much moisture as possible. Then use a paper towel to press again until the greens seem dry. *Too much moisture in the filling will make it difficult for the pasty sheets to stay crisp.
- Place the dried greens back in the pan. Add in all cheese, eggs, and seasonings. Mix well.
- Prepare a small bowl of melted ghee. Brush a thin layer of ghee across the bottom of the baking dish. Place a filo sheet out on a clean work surface. Brush the top of the filo sheet with ghee. Then lay another filo sheet across the top. Continue to layer and brush the filo until you have 6 sheets stacked. Move the stack to the baking dish.
- Spread the spinach and cheese filling evenly over the pastry sheets.
- Then prepare a second filo stack for the top crust. However, this time overlap the filo sheets so they are wider than the top of the baking dish. You want to have a wide enough stack to be able to create wrinkles in the top crust. Brush and overlap 6 filo sheets with a 2-inch lip on either side, so the final stack is 4 inches wider than the bottom stack.
- Move the filo stack to the top of the baking dish. Tuck the edges into the corners and sides. Gently press the top down, just a little, to create wrinkles in the top crust. Brush the top with ghee.
- Bake the spinach pie for 35-40 minutes, until golden brown. If the crust starts to look brown too early, cover the top loosley with a piece of foil, and continue baking.
- Allow the pie to cool for at least 5 minutes. Then cut into 12 pieces and serve.
Nutrition Facts : ServingSize 1 square, Calories 231 kcal, Carbohydrate 16 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 551 mg, Fiber 2 g, Sugar 3 g
PHYLLO MEAT PIE (EGYPTIAN GOULASH)
Today, it's a treat straight from my mother's kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! When working with phyllo, first, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be sure to let the filo dough sit at room temp for about an hour.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
- Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
- Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
- Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
- Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
- Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
- Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
- Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
- Serve warm with a side salad! Enjoy!
Nutrition Facts : Calories 384.9 kcal, Sugar 0.7 g, Sodium 226.2 mg, Fat 26.4 g, SaturatedFat 5.6 g, TransFat 0.4 g, Carbohydrate 21.5 g, Fiber 1.1 g, Protein 14.7 g, Cholesterol 50.5 mg, UnsaturatedFat 19.4 g, ServingSize 1 serving
TIROPITAS: PHYLLO CHEESE TRIANGLES
Steps:
- Preheat oven to 350 F. Lightly grease 2 large baking sheets.
Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 487 mg, Sugar 1 g, Fat 18 g, ServingSize 24 pastries, UnsaturatedFat 0 g
SAVORY FILO PIE WITH CHEESE
Make and share this Savory Filo Pie With Cheese recipe from Food.com.
Provided by Laka
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix and combine cottage or ricotta cheese, sea salt and eggs with a fork.
- On a clean surface lay out a sheet of filo pastry and sprinkle with some mineral water and sunflower oil. Fold the sheet in half on the long side and smear a tablespoon of the cheese mixture over it. Starting from the long end, roll the sheet loosely over the filling until you have a long filo crepe. Do not press or squeeze - leave the room for the cheese and eggs to spread while baking. Slowly twist the crepe round and round to form a spiral. Repeat for the remaining mixture - should make between 10 and 12 spirals.
- Place one spiral quite near another in a shallow, greased oven proof dish. Do not squeeze them together. Leave enough space for the pie to expand during baking.
- Mix and combine the remaining filling and oil with sour cream. Smear the top of each spiral with this mixture.
- Bake in the oven at 200°C for 40 minutes. After 20 minutes, if the pie top browns too quickly, cover with Alu foil.
- Cool the pie a little, divide into pieces and serve with yogurt, kefir or alone.
Nutrition Facts : Calories 274.5, Fat 13.2, SaturatedFat 3.1, Cholesterol 12.1, Sodium 916.5, Carbohydrate 28.4, Fiber 0.9, Sugar 1.8, Protein 9.9
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