Layered Mediterranean Pie Recipes

Steps:

• 1. Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.
• 2. Sauté onion & garlic in butter until tender.
• 3. Drain defrosted spinach well and stir into onion mixture.
• 4. Layer, in order - ham, cheese, spinach, red pepper.
• 5. Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
• 6. Put top crust on the pie. Decorate with left-over pastry if desired. Seal edges. Brush with reserved egg. Make slits for steam.
• 7. Bake at 400 degrees F. for 35-40 minutes or until pastry is golden. Makes 4-5 servings

Steps:

• In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
• Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
• Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

Steps:

• Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
• Remove from heat & stir in spinach; set aside.
• Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
• Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
• Repeat these layers.
• Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
• Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
• Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
• Let cool for 15 minutes; remove pan sides & cut into wedges.

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

Steps:

• In small bowl, stir all dressing ingredients together with whisk until well blended.
• Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.