Greek Style Dinner Pie With Leftover Greens Recipes

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GREEK SKILLET PIES WITH FETA AND GREENS

The Greek cookbook author Aglaia Kremezi has no problem making phyllo dough at home whenever she makes anything pie-like. With a little practice, anyone can do it. For these simple skillet pies, she recommends grilling them in an iron stovetop ridged pan or on a grate over coals. Filled with feta and herbs, these flat thin-crust pies give a new meaning to grilled pizza.

Provided by David Tanis

Categories     dinner, lunch, pies and tarts, appetizer, main course, side dish

Time 1h

Yield 12 small pies

Number Of Ingredients 13



Greek Skillet Pies With Feta and Greens image

Steps:

  • Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
  • Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
  • Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
  • Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
  • Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 190 milligrams, Sugar 1 gram

3 cups/375 grams all-purpose flour
1 teaspoon kosher salt
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
Cornstarch or rice flour, for dusting
8 ounces/225 grams spinach or mustard greens, or a combination of cooking greens
1 cup/30 grams chopped parsley
1/2 cup/15 grams finely chopped fresh dill
1 teaspoon dried Greek oregano
Salt and pepper
Maras pepper or crushed red pepper
1 cup/120 grams crumbled feta cheese
Olive oil, for brushing

GREEK GREENS

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Greek Greens image

Steps:

  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
  • Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
  • Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
  • Cover the pan with a lid.
  • Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

1/4 cup extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel
3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper
2 tablespoons tomato paste
1 bunch Swiss chard leaves, sliced 3 inches wide
1 bunch collard greens, stemmed and sliced 3 inches wide
1 bunch lacinato kale, stemmed and sliced 3 inches wide
2 tablespoons finely chopped fresh dill
Juice of 1 lemon

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