Greek Style Dinner Pie With Leftover Greens Recipes

GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS

Steps:

• In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
• If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
• Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
• Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
• Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
• Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.

GREEK GREENS PIE

Steps:

• If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
• Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
• Chop and set aside in a large bowl.
• In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
• Stir in the greens and chopped herbs; season with salt and pepper and toss well.
• Stir in the feta cheese.
• Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
• In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
• Continue to stir until the mixture thickens like polenta.
• Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
• Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
• Bake until the top is browned, about 45 minutes to an hour.
• Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
• NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.

HOLIDAY LEFTOVERS POT PIE

Steps:

• Line a deep dish pie plate (10") with pie pastry and set aside.
• Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
• In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
• Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
• Next whisk in the milk, also whisking in and blending well slowly.
• Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
• Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
• Pour into the pie pastry lined pan.
• Now you have a choice on how to top this:.
• Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
• Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
• Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
• Let cool a bit before serving.
• This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.

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.

FRITTATA WITH LEFTOVER GREENS

Steps:

• Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.