GREEK CABBAGE PIE WITH DILL AND FETA
A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.
Provided by Martha Rose Shulman
Categories pies and tarts
Time 1h30m
Yield 1 10-inch pie, serving 8
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
- Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams
GREEK-STYLE KOHLRABI PIE OR GRATIN WITH DILL AND FETA
If you don't want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It's delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
- Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck 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. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
- Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
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
EASY GREEK SKILLET DINNER
This is a delicious and easy one-dish dinner with a Greek flair. It's also well-balanced and light - and my kids love it. What more could you want?
Provided by JoeTracy
Categories World Cuisine Recipes European Greek
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
- Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
- When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 39.3 g, Cholesterol 50 mg, Fat 13.3 g, Fiber 3.2 g, Protein 20.8 g, SaturatedFat 5.2 g, Sodium 787.1 mg, Sugar 6.9 g
BAKED FETA AND GREENS WITH LEMONY YOGURT
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Provided by Chris Morocco
Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
- Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
GREEK BEET AND BEET GREENS PIE
I've made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets. This will now be a regular dish I make with beets in my house. This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble. If you are gluten-free and can't use phyllo, you can make this as a crustless gratin.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h40m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast beets as directed and allow to cool. Slip off skins and slice in rounds.
- Bring a large pot of water to a boil, salt generously and add beet greens. Blanch 1 minute, remove from water with a skimmer and transfer to a bowl of cold water. Drain and squeeze out excess water, taking greens up by the handful. Chop coarsely.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, 5 to 8 minutes, and add garlic and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and stir in blanched greens and salt and pepper to taste. Stir until ingredients are mixed and remove from heat.
- Whisk eggs in a large bowl and crumble in feta. Whisk together, then stir in greens and beets. Add chopped fresh parsley, mint and dill. Season to taste with salt and pepper.
- Preheat oven to 375ºF. Combine butter and remaining 2 tablespoons olive oil in a microwave-safe cup or bowl or in a small saucepan, and heat gently (50 percent power if using microwave) until butter has melted. Lightly brush a 10-inch straight-sided tart pan or cake pan, either ceramic or metal, with butter/oil mix.
- Lay a sheet of phyllo in the pan, tucking it into the seam, with edges overhanging the rim. Brush phyllo lightly with butter/oil mix and turn the pan slightly, then place another sheet on top, positioning it so the edges overlap another section of the pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so the overhang on the rim of the pan is evenly distributed and covers entire pan.
- Fill lined pan with beet and greens mix, scraping every last bit into the pan with a spatula, then fold overhanging phyllo edges in over the filling, brushing each one lightly with butter/oil mix. Layer remaining 5 sheets of dough over filling, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges down into the sides of the pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake for 40 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Recrisp crust in a low oven for 10 to 20 minutes if necessary before serving.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 7 grams, TransFat 0 grams
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