Best 3 Greek Lentil Pie Recipes
Tantalize your taste buds with the delectable Greek Lentil Pie, a delightful vegetarian dish brimming with Mediterranean flavors. This hearty and wholesome pie boasts a crispy phyllo pastry crust that encases a savory filling of tender lentils, aromatic spices, fresh herbs, and tangy feta cheese. Accompany this flavorful pie with a dollop of creamy yogurt or a refreshing side salad for a complete and satisfying meal.
**Recipes Included:**
1. Traditional Greek Lentil Pie: Embark on a culinary journey to Greece with this classic recipe. Discover the perfect balance of textures and flavors as lentils, vegetables, and herbs harmonize within a flaky phyllo pastry crust.
2. Vegan Greek Lentil Pie: Indulge in a plant-based version of this beloved dish. This vegan adaptation retains the authentic flavors of the traditional pie while using wholesome ingredients like tofu and nutritional yeast to create a satisfying and protein-packed meal.
3. Gluten-Free Greek Lentil Pie: Savor the goodness of Greek Lentil Pie without compromising dietary restrictions. This gluten-free rendition utilizes a combination of alternative flours to create a crispy and flavorful crust that complements the savory lentil filling.
4. Baked Greek Lentil Pie: Experience the convenience and ease of preparing this dish in the comfort of your own oven. This baked version delivers a golden-brown crust and a tender, flavorful filling, making it an ideal weeknight dinner or a special occasion centerpiece.
5. Air Fryer Greek Lentil Pie: Embrace the modern convenience of the air fryer to create a healthier version of this classic pie. Enjoy a crispy crust and a succulent filling with reduced oil, making this a guilt-free indulgence.
Explore these diverse recipes to find your perfect match and embark on a culinary journey that celebrates the vibrant flavors of Greece.
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
VEGETARIAN SHEPHERD'S PIE
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
Provided by Samantha Seneviratne
Categories dinner, casseroles, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
- Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
- Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
- Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
Tips:
- Use high-quality lentils. Lentils are the star of this dish, so make sure you use the best quality lentils you can find. Look for lentils that are plump, whole, and free of debris.
- Rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris from the lentils.
- Cook the lentils until they are tender but still hold their shape. Overcooked lentils will become mushy and ruin the texture of the pie.
- Use a variety of vegetables in the filling. This will add flavor and texture to the pie. Some good choices include onions, carrots, celery, and spinach.
- Season the filling generously. Don't be afraid to use plenty of herbs and spices in the filling. This will help to give the pie a flavorful kick.
- Use a good quality phyllo dough. The phyllo dough is what holds the pie together, so it's important to use a good quality dough. Look for phyllo dough that is fresh and pliable.
- Brush the phyllo dough with melted butter or oil before baking. This will help to prevent the dough from drying out.
- Bake the pie until the phyllo dough is golden brown and the filling is bubbling. This will usually take about 30-40 minutes.
- Let the pie cool slightly before serving. This will help the pie to set and make it easier to slice.
Conclusion:
Greek lentil pie is a delicious and satisfying dish that is perfect for any occasion. It is a great way to use up leftover lentils, and it is also a good source of protein and fiber. If you are looking for a new and exciting way to enjoy lentils, give this recipe a try. You won't be disappointed!
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