Savory 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.

SWEET & SAVORY CHEESE PIE

Steps:

• Spread pecans evenly over bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in cheddar cheese, green onions and bacon. Carefully spread over pecans. Refrigerate, covered, overnight., Loosen sides from pan with a knife; remove rim from pan. Spread preserves over top. If desired, top with sliced onions. Serve with crackers.

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).

TOMATO-CHEDDAR PIE

Steps:

• Make the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
• Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Make the filling and bake the pie:
• Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
• Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
• Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
• Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
• Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
• Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.