Best Layered Mediterranean Pie Recipes

MEDITERRANEAN VEGETABLE POT PIE

Steps:

• Preheat oven to 425° F.
• Prep the eggplant by cutting 1/2 inch off both ends. Then slice all the skin off and cut in 1/2 inch rounds.
• Place rounds on paper towels and sprinkle 1 tsp salt evenly over top. Place another layer of paper towels on top of slices and place something heavy on top to help absorb the moisture. I used my cutting board and then put a couple bowls on top.
• Leave eggplant for 30 minutes and let the paper towels soak up as much moisture as possible.
• While eggplant is resting, dice onion, garlic and zucchini into 1/4" pieces.
• When eggplant is done resting, dice into 1/4" cubes.
• Heat olive oil in skillet on medium heat. Add eggplant, zucchini, onion and minced garlic. Cook, stirring often, until tender (about 5 minutes). Set aside.
• Combine oregano, basil, remaining salt and pepper in small bowl. Set aside.
• Chop the tomatoes into 1/2" pieces, removing the seeds and as much wet stuff as you can.
• Lay 1 crust into pie dish. Add 1/2 the vegetables and 1/2 the tomatoes. Sprinkle with 1/2 the herbs and 1/2 the parmesan and mozzarella cheeses.
• Repeat layers.
• Place second pie crust on top and crimp edges so the pie crusts are sealed around the edges. For a dark and shiny crust, brush with 1 egg yolk and then sprinkle with parmesan.
• Place in the center of the oven for 25-35 minutes.
• Once pie crust is fully cooked and pie is heated through, remove from oven and allow to rest 5 minutes before slicing. Best enjoyed with a crusty french bread to soak up the vegetable juices!

MEDITERRANEAN PIE

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.

SPANAKOPITA (GREEK SPINACH PIE)

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.

MEDITERRANEAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 400°F.
• Toss the squash with salt and pepper and 3 tablespoons of the olive oil. Arrange it in a single layer on a baking sheet and roast until the squash is very soft, about 50 minutes. Stir occasionally. Let the squash cool and purée it in a food processor until smooth. Season with salt and set aside.
• Heat a large sauté pan over medium-high heat and add 2 tablespoons olive oil. Add the onion and sauté until soft. Add the greens and cook for 2 minutes. Stir in the minced garlic, chickpeas, walnuts, and anchovies. Add the stock and bring to a boil. Decrease the heat and simmer, uncovered, for 15 minutes.
• Transfer the chickpea mixture to a 10-inch round glass baking dish, and spread the squash purée evenly over the top. Sprinkle the bread crumbs over the squash in a thin layer, then drizzle with the 1 remaining tablespoon olive oil. Bake until the bread crumbs are lightly browned, 20 to 25 minutes.
• To make the gremolata, combine the parsley, zest, and smashed garlic clove in a food processor, and grind to a coarse meal. Set aside in a small dish. Serve the pie in slices with the gremolata scattered on top.

LAYERED MEDITERRANEAN PIE

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