Greek Olive And Leek Pies Recipes

10 TYPES OF GREEK PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Greek pie in 30 minutes or less!

LEEK AND YOGURT PIE

Steps:

• Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
• Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
• Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
• Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
• Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.

GREEK PUMPKIN AND LEEK PIE

Steps:

• Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
• Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
• Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.