Asparagus And Feta Pies Recipes

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ASPARAGUS AND FETA PIES



Asparagus and Feta Pies image

Make and share this Asparagus and Feta Pies recipe from Food.com.

Provided by Latchy

Categories     Vegetable

Time 45m

Yield 4 pies

Number Of Ingredients 8

500 g prepared shortcrust pastry
1 egg, lightly beaten
250 g asparagus spears, cut into 4 cm pieces
60 g chopped sun-dried tomatoes
185 g feta cheese, mashed
2 tablespoons chopped fresh basil
2 teaspoons finely grated fresh lemon rind
fresh ground black pepper

Steps:

  • Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.
  • Place larger pastry rounds on a lightly greased baking tray and place remaining rounds on a tray lined with food plastic wrap, cover and refrigerate pastry for 15 mins or until ready to make the pies.
  • To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.
  • Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.
  • Brush edge with egg and cover with smaller pastry rounds.
  • Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.
  • Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.

Nutrition Facts : Calories 780, Fat 50.2, SaturatedFat 17, Cholesterol 94, Sodium 1459.3, Carbohydrate 66, Fiber 7.5, Sugar 8.7, Protein 18.9

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Make and share this Roasted Asparagus with Feta recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt (to taste)
fresh ground black pepper (to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Steps:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

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