Greek Travelling Pie Recipes

GREEK TRAVELLING PIE

These are more similar to a cake than a pie, so I'm not sure where the name comes from. Supposedly, these mini cakes were eaten by Greek warriors when they were traveling. I made these on our last road trip. They kept well as long as they stayed wrapped. The kids loved them. Zaar World Tour 05

Provided by Amis227

Categories Dessert

Time 55m

Yield 5 serving(s)

Number Of Ingredients 4

Greek Travelling Pie image

Steps:

Mix the sugar, butter, eggs and flour together in a bowl until well mixed.
Shape the dough into about 15 mini balls, flatten them and place them on a cooking sheet.
Preheat the oven to 350 degrees.
Place the tray in the oven and let them cook from 30-45 minutes or until brown.

Nutrition Facts : Calories 1154.3, Fat 48.3, SaturatedFat 26.8, Cholesterol 544.3, Sodium 411.3, Carbohydrate 157.1, Fiber 2.7, Sugar 81, Protein 24

Ingredients

1 cup butter
1 dozen egg
4 cups flour
2 cups sugar

CRISPY GREEK-STYLE PIE

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 5

Crispy Greek-style pie image

Steps:

Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

Ingredients

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

SPANAKOPITA (GREEK SPINACH PIE)

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

Spanakopita (Greek Spinach Pie) image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

GREEK CHEESE PIE

This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 1h25m

Yield 12

Number Of Ingredients 4

Greek Cheese Pie image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
Mix feta cheese and eggs together in a bowl for the filling; set aside.
Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
Repeat with remaining phyllo, oil, and filling to assemble the second pie.
Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 9.7 g, Cholesterol 60.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 457.4 mg, Sugar 1.4 g

Ingredients

14 ounces feta cheese, crumbled
2 eggs
10 sheets phyllo dough, thawed if frozen
½ cup olive oil

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Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
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Greek Travelling Pie Recipes

GREEK TRAVELLING PIE

These are more similar to a cake than a pie, so I'm not sure where the name comes from. Supposedly, these mini cakes were eaten by Greek warriors when they were traveling. I made these on our last road trip. They kept well as long as they stayed wrapped. The kids loved them. Zaar World Tour 05

CRISPY GREEK-STYLE PIE

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

SPANAKOPITA (GREEK SPINACH PIE)

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

GREEK CHEESE PIE

This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!

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