Greek Hand Pies Recipes

GREEK HAND PIES

Steps:

• In a large skillet, brown ground beef, stir in garlic and Greek seasoning and salt. Add zucchini and olives and continue cooking until zucchini just starts to soften. Remove from heat and cool to room temperature.
• Preheat oven to 425. Sprinkle flour over a work surface. Roll out one sheet of dough. Cut dough into circles using a 3-inch biscuit cutter, rerolling scraps as necessary. Repeat with remaining sheet of dough.
• Arrange half of the circles on a baking sheet that has been sprayed with cooking spray. Place a tablespoon of meat mixture on the dough circles, top with roughly a half teaspoon of cheese. Place the other circle halves over the meat and cheese mixture. Pinch edges together with the tines of a fork.
• Combine egg and water in a bowl. Brush egg wash over the top of each hand pie.
• Bake in the oven for 13-15 minutes or just until golden. Remove from oven and let hand pies cool slightly before serving. Serve with tzatziki sauce on the side.
• Store hand pies in the refrigerator in an air-tight container or a zip-top bag.

CRISPY GREEK-STYLE PIE

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.

10 TYPES OF GREEK PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Greek pie in 30 minutes or less!

GREEK HAND PIES

Steps:

• In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in the center and add the water, 1/4 cup of the olive oil and the vinegar. Mix until the dough comes together; it will be sticky.
• Transfer the dough to a floured work surface and knead until smooth and no longer tacky, using a pastry scraper to free it from the work surface. Wrap the dough in plastic wrap; refrigerate for 1 hour.
• In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until wilted, 2 minutes. Stir in the dill, mint and oregano and cook until wilted, 1 minute. Transfer the contents of the skillet to a colander and let cool. When the greens are cool enough to handle, squeeze out any excess liquid.
• In a large bowl, combine the greens with the feta, Parmigiano-Reggiano cheese and the egg. Season the filling with 1/4 teaspoon each of salt and pepper.
• Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work surface; cut into 4 equal pieces. Roll each piece out to a 9-inch round 1/16 inch thick. Using an 8-inch plate as a template, cut an 8-inch disk from each round. Mound one-fourth of the filling on the lower half of each disk. Fold the dough over to make a half-moon; press the edge of the dough to seal. Using a lightly floured fork, crimp the edges. Transfer the hand pies to the prepared baking sheet.
• In a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until shimmering. Add 2 pies at a time and fry, turning once, until deep golden brown, about 6 minutes. Drain the pies on paper towels. Serve hot.

GREEK LAMB PIE

Steps:

• Preheat your oven to 400°F.
• Lightly grease a 8 1/2 in springform pan.
• Fry the mince and onion in a dry nonstick pan until golden.
• Add the garlic, tomatoes, mint, nutmeg and seasoning.
• Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
• Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
• Drain the leaves well and then mix through the meat mixture.
• I sometimes add 1/4 lb of crumbled feta at this stage.
• Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
• Spoon the meat and spinach mix in then wrap the pastry over to enclose.
• Scrunch up any remaining pastry into balls, and place over the top of the pie.
• Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
• I like to let this cool a little, and serve it with a green salad.

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.