Greek Pumpkin And Leek Pie Recipes

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GREEK PUMPKIN AND LEEK PIE



Greek Pumpkin and Leek Pie image

This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 3h

Yield Serves eight to 10

Number Of Ingredients 12

2 1/2 pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 large leeks about 1 1/2 pounds, white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
Salt
freshly ground pepper
12 sheets phyllo dough

Steps:

  • Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
  • Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
  • Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 5 grams, TransFat 0 grams

GREEK PUMPKIN PIE



Greek Pumpkin Pie image

In Greece we make two types of pumpkin pie: sweet and savory. This is a sweet pumpkin pie. If you happen to have a can of pumpkin puree lingering in your pantry perhaps you can give it a try!

Provided by Culinary Flavors

Categories     World Cuisine Recipes     European     Greek

Time 1h

Yield 6

Number Of Ingredients 9

2 (15 ounce) cans pumpkin puree
¾ cup white sugar
1 cup raisins
1 cup fine semolina
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, slightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a rimmed baking sheet.
  • Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
  • Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 773.1 calories, Carbohydrate 112.4 g, Cholesterol 31 mg, Fat 32.3 g, Fiber 7.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 557.1 mg, Sugar 45.2 g

LEEK AND CELERY PIE



Leek and Celery Pie image

Provided by Diane Kochilas

Categories     Egg     Bake     Yogurt     Feta     Mint     Celery     Leek     Dill     Parsley     Gourmet

Yield Makes 12 to 15 first-course or 6 to 8 main-course servings

Number Of Ingredients 21

For phyllo crust
4 cups all-purpose flour plus additional for dusting
2 teaspoons salt
3/4 cup water
1/2 cup whole-milk yogurt (preferably Greek)
3/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
For filling
6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
5 large celery ribs, finely chopped (about 3 cups)
1 teaspoon salt
1 cup chopped fresh mint
2/3 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh dill
1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
1 1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)
1/4 teaspoon black pepper
3 large eggs
Special Equipment
a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Steps:

  • Make phyllo dough:
  • Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
  • Make filling:
  • Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
  • Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
  • Assemble pie:
  • Brush baking pan with 2 tablespoons oil.
  • Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
  • Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
  • Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

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