Herb And Cheese Pie Recipes

SAVORY HERB AND CHEESE PIE

Steps:

• Preheat the oven to 400° F
• In a large frying pan over medium heat, heat the olive oil.
• Add the onion and sauté for 8 -10 minutes, without browning.
• Add the chard stems and the celery and continue cooking for 4 minutes, stirring occasionally.
• Increase the heat to medium-high, and add the chard leaves, stirring as they cook for another 4 or 5 minutes, or until the leaves have wilted
• Add the scallion/green onion, arugula, and herbs. Cook for an additional 2 minutes or so. Remove from the heat and transfer the mix to a colander to cool.
• Once the mixture is cool, squeeze out as much water as you can and transfer to a mixing bowl. (I've found a Go to Amazon - Nut Bag works the best when it comes to squeezing out excess water)
• Add the three kinds of cheese, lemon zest, eggs, salt, pepper. Mix well
• Lay out a sheet of phyllo pastry and brush it with some olive oil. Cover with another sheet and continue in the same manner until you have 5 layers of filo brushed with oil, all covering an area large enough to line the sides and bottom of an 8 ½" pie dish, plus extra to hang over the rim. Line the pie dish with the pastry, fill with the herb mix and fold the excess pastry over the edge of the filling, trimming the pastry as necessary to create a ¾" border.
• Make another set of 5 layers of phyllo brushed with oil and place them over the pie. Scrunch the pastry a little to create a wavy, uneven top and trim the edges so it just covers the pie.
• Brush generously with olive oil
• Cover with aluminum foil and bake for 20 minutes
• Uncover the dish and bake for another 20 minutes, or until the filo has turned golden brown. (In the original recipe the dish is baked uncovered for 40 minutes. I found it browns more than I'd prefer, therefore the step of covering it for part of the baking time)
• Remove from the oven and serve warm, or at room temperature.

QUICK AND EASY GREEK CHEESE PIE - PATSAVOUROPITA

Steps:

• Preheat the oven at 350 Fahrenheit (180 degrees Celsius).
• Spread phyllo dough sheet on your work surface and brush or spray with olive oil.
• Scrunch like a curtain and place it in the base of 12 x 8 inch pan or baking dish. Continue this with 4-5 more sheets until the base of the pan is covered. Placing one scrunched up sheet next to the other.
• Pre-bake in the oven for about 5 minutes.
• In a large bowl mix the feta, parmesan, eggs, yogurt, pepper, nutmeg, mint and 1 tablespoon olive oil.
• Remove the pan from the oven and pour the mixture over the scrunched phyllo.
• You can sprinkle some additional crumbs of feta on the surface and drizzle with a touch of olive oil.
• Bake for about 30 minutes until top is golden.
• Cut in pieces while warm.

HERBED SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm., Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves., Transfer beef mixture to a greased 11x7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.

HAM AND CHEESE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
• Bake in preheated oven until golden brown and set, 50 to 60 minutes.

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST

Steps:

• Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
• Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
• In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
• Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

HERBED CHICKEN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
• Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
• Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
• Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

HERB AND CHEESE PIE

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F.
• Cut off stalks from fennel bulb. Chop enough fronds to measure 1/4 cup and discard stalks. Cut bulb (including core) into 1/4-inch dice.
• Cook fennel bulb, scallions, and 1/4 teaspoon salt in 2 tablespoons butter in a 10-inch heavy skillet, covered, over moderate heat, stirring occasionally, until tender, about 10 minutes. Remove lid and cook until any liquid is evaporated, 1 to 2 minutes more. Transfer to a large bowl and stir in cheeses, eggs, semolina, fennel fronds, dill, pepper, and remaining 1/4 teaspoon salt until combined.
• Melt remaining 6 tablespoons butter and brush springform pan with some of butter, then sprinkle bottom with 1 tablespoon bread crumbs. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Working quickly, brush 1 phyllo sheet with some butter (keep remaining sheets covered) and gently fit it into springform pan, allowing ends to hang over. Rotate pan slightly, then butter another phyllo sheet and place on top (sheets should not align). Sprinkle with remaining tablespoon bread crumbs. Butter and fit 4 more phyllo sheets into pan, rotating pan for each sheet (overhang should cover entire rim).
• Spread cheese mixture in phyllo shell.
• Butter another phyllo sheet, then fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Repeat with remaining phyllo sheet, laying it over folded sheet in opposite direction. Fold overhang toward center to enclose filling and folded phyllo, then brush top with butter.
• Bake until puffed and deep golden brown, 40 to 50 minutes. Once pie is golden brown, loosely cover pan with a sheet of foil to prevent overbrowning. Cool in pan on a rack 5 minutes. Remove side of pan and continue to cool pie on rack.
• Cut into wedges (leave bottom of pan under pie). Serve warm or at room temperature.
• *Available at D. Coluccio & Sons (718-436-6700).