Beef Rice Pie Greek American Recipes

GROUND BEEF 'N' RICE PIE

Steps:

• In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.

BEEF RICE PIE (GREEK-AMERICAN)

Steps:

• Preheat oven to 400 degrees F.
• Mix all of the ingredients together in a bowl, except for the pie crust, of course! (An oil pastry does work best--or phyllo can be used instead.).
• Put the bottom crust in a 10" pie pan, fill with the beef and rice mixture, and top with the top crust, crimping the edge.
• Bake for 45 minutes or until the top crust is golden.
• Let cool for a few minutes and then serve!

COUNTRY PIE

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)

Steps:

• In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
• Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
• Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
• Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
• In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
• Pour the meat filling into the phyllo-lined pan.
• Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
• Position baking rack in bottom third of oven and preheat to 190°C (375°F).
• Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
• Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
• The pita is best slightly warm or at room temperature.
• Enjoy!

SPANISH BEEF AND RICE BAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
• Let simmer for about 30 minutes, stirring occasionally.
• Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
• Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
• Garnish with chopped fresh cilantro and diced tomatoes.

GREEK CHEESE PIE

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.