GREEK SKILLET PIES WITH FETA AND GREENS
The Greek cookbook author Aglaia Kremezi has no problem making phyllo dough at home whenever she makes anything pie-like. With a little practice, anyone can do it. For these simple skillet pies, she recommends grilling them in an iron stovetop ridged pan or on a grate over coals. Filled with feta and herbs, these flat thin-crust pies give a new meaning to grilled pizza.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 1h
Yield 12 small pies
Number Of Ingredients 13
Steps:
- Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
- Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
- Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
- Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
- Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 190 milligrams, Sugar 1 gram
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Aarusi Basnet
[email protected]These pies are the best Greek food I've ever had.
Mikayla Windell
[email protected]I can't wait to try making these pies with different fillings.
Deep' n tha south
[email protected]These pies are a bit pricey to make, but they're worth it for a special occasion.
Mbongeni Tshabangu
[email protected]I'm not a vegetarian, but I still love these pies. They're so flavorful and satisfying.
Shitil Biswas
[email protected]These pies are a great way to use up leftover greens.
Kiya Neba
[email protected]I love that these pies can be made ahead of time. It makes them perfect for busy weeknights.
Malak Huzaifa
[email protected]These pies are the perfect comfort food. They're warm, cheesy, and delicious.
Monjur Alam
[email protected]I've made these pies for several parties now and they're always a hit. Everyone loves them!
Rosa Alejo
[email protected]I'm not sure what I did wrong, but my pies didn't turn out crispy at all.
Michele Stinebuck
[email protected]The pies were a bit bland for my taste. I think I'll add some more spices next time.
Henock Semaw
[email protected]I would definitely make these pies again. They're a great addition to my recipe repertoire.
Emmanuel Nwokocha
[email protected]These pies were a bit time-consuming to make, but they were worth it. They were so flavorful and satisfying.
Fadi Khokhar
[email protected]I'm not a big fan of feta cheese, but I still enjoyed these pies. The flavors all worked well together.
Axle Cooper
[email protected]I used spinach instead of the greens called for in the recipe and they were still delicious.
Rezaul Korim
[email protected]I followed the recipe exactly and the pies turned out great. Thanks for sharing!
Arther Arther
[email protected]These pies are the perfect appetizer or main course. They're also great for a party.
fairydust
[email protected]The pies were a bit too oily for my taste, but the flavor was still good.
Monarch MA
[email protected]I've made these pies a few times now and they're always a hit. They're easy to make and so delicious.
Tarif Hasan
[email protected]These Greek skillet pies were a delight! The combination of feta, greens, and phyllo dough was perfect. I especially loved the crispy edges of the pies.