Feta And Spinach Free Form Pie Recipes

SPINACH AND FETA PIE

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.

FETA AND SPINACH FREE-FORM PIE

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.

SPINACH AND FETA PIE

Steps:

• Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan), then keep it covered with a damp cloth.
• Prepare the spinach.
• Heat the oil and saute the onion for 5 minutes until soft.
• Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture.
• Leave to cool then mix in the dill, eggs, cheese, salt and pepper.
• Brush the baking dish with melted butter.
• Brush 8 layers of pastry with butter and lay them in the bottom of the dish.
• Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes.
• Sprinkle with water and bake in a preheated oven at 325°F for 40 minutes until crisp and golden.
• Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.

FETA AND SPINACH PIE

Steps:

• Melt the butter and fry the onions until transparent.
• Add spinach.
• Cover and cook for 5 minutes.
• Add dill, parsley and seasonings.
• Cook rapidly and stir constantly for 10 minutes until excess liquid has evaporated.
• Empty into a mixing bowl.
• Cool.
• Add milk, cheese eggs and blend together.
• Butter an oblong casserole dish.
• Line the dish wih 8 sheets of phyllo pastry, brushing each sheet with melted butter.
• Add spinach filling.
• Place remaining phyllo pastry on top, brushing each sheet and the top with butter.
• Bake at 180 deg C/350F for 45 minutes.