WHOLE WHEAT MEDITERRANEAN PIE CRUST
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Provided by Martha Rose Shulman
Categories project
Time 1h15m
Yield Enough for two 9- or 10-inch tarts
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram
MEDITERRANEAN VEGETABLE-CHEESE PIE
Categories Cheese Egg Vegetable Breakfast Brunch Bake Low Fat Vegetarian Feta Ricotta Spinach Spring Summer Healthy Cottage Cheese Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
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.
GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Provided by Martha Rose Shulman
Categories project
Time 1h30m
Yield Two 9- or 10-inch tarts
Number Of Ingredients 7
Steps:
- Sift together the grain flour and starch. 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, add the 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 grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
- To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams
MEDITERRANEAN CHICKEN PIE
This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online.
Provided by Korkin
Categories Savory Pies
Time 35m
Yield 2 individual pies, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
- Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
- For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.
Nutrition Facts : Calories 553.4, Fat 18.3, SaturatedFat 5.7, Cholesterol 158.1, Sodium 719.9, Carbohydrate 66.4, Fiber 13.5, Sugar 13.2, Protein 35.2
MEDITERRANEAN TUNA AND RICE PIE
Make and share this Mediterranean Tuna and Rice Pie recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.
- Preheat oven to 190°C Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.
- Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.
- Cut pie into wedges and serve warm.
Nutrition Facts : Calories 372.5, Fat 16.8, SaturatedFat 6.3, Cholesterol 115.7, Sodium 624.5, Carbohydrate 24.6, Fiber 1.7, Sugar 3.4, Protein 29.9
MEDITERRANEAN PIE
This is a delicious savoury pie guaranteed to impress at a special breakfast or brunch! Its a favourite of Karen Brimacombe, one of the authors of the Best of Bridge series! Its too large a large pie for just the 2 of us - so I made half the recipe this morning in a Corning baking dish; it required 60 minutes of baking time. Editted to add comments: Since it would be easier to serve from a springform pan, I recently purchased a half-sized one from Dollarama!
Provided by CountryLady
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 748.2, Fat 50.7, SaturatedFat 17.7, Cholesterol 251.8, Sodium 1055.7, Carbohydrate 44.2, Fiber 4.3, Sugar 3.5, Protein 30.1
MEDITERRANEAN VEGETABLE PIE
while going through my grandmother's house when she died, I came across a box of recipes in the attic. This is one of the ones that caught my attention.
Provided by Silver Raven
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place eggplant slices between several thickness of paper toweling; sprinkle with 1 teaspoons salt.
- Weigh down with something flat and heavy; let stand 30 minutes.
- Cut into 1/4 inch cubes.
- Heat 1/4 Cup oil in a large skillet.
- Add eggplant all at once.
- Quickly toss to coat.
- Cook, stirring constantly until tender (about 5 minutes); remove to large bowl.
- Pour remaining oil into skillet, add onion, green pepper, zucchini, and garlic.
- Cook, stirring constantly, until tender (about 5 minutes).
- Set aside.
- Combine oregano, basil, remaining salt, and pepper in measuring cup.
- Set aside.
- Prepare crust according to directions for a 2 crust pie.
- Divide dough into 2 balls, 1 slightly larger than the other.
- roll out larger into 12 inch circle; fit into 10 inch pie plate.
- Trim overhang to 1/2 inch.
- Sprinkle with 3 tablespoons of Parmesan.
- Spoon half eggplant into pie plate; then half vegetables; sprinkle with half of herbs mixture, 1 tablespoons parmesan and half mozzarella.
- Repeat, reserving 1 tablespoons parmesan.
- Roll out remaining pastry; cut into 1/2 inch strips; arrange lattice fashion over pie; trim to within 1/2 inch of plate; turn edges under; flute.
- Brush lattice strips with water; sprinkle with remaining parmesan.
- Bake at 425 degrees F.
- for 25 minutes or until pastry is golden brown and pie just begins to bubble.
- Let stand 15 minutes before serving.
LAYERED MEDITERRANEAN PIE
I adapted this recipe from a Robin Hood pamphlet 40 years ago. I made it easier and faster by using frozen chopped spinach instead of fresh spinach. You could use prepared red peppers from a jar or roasted red pepper if you like. If you use frozen pie crust, sliced ham and sliced mozzarella from your grocery store this recipe...
Provided by Elaine Douglas
Categories Savory Pies
Time 1h5m
Number Of Ingredients 9
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
WHOLE WHEAT MEDITERRANEAN PIE CRUST
Number Of Ingredients 1
Steps:
- PREPARATION 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. Tip Advance preparation: The dough can be refrigerated for 3 days or frozen before or after rolling out.
MEDITERRANEAN CHICKEN POT PIE
This Chicken Pie comes from Croatia via a friend who plants churches there. We tried it on Sunday and really enjoyed it. Put together differently than your your traditional Chicken Pot Pie.
Provided by Marsha Gardner
Categories Savory Pies
Time 25m
Number Of Ingredients 9
Steps:
- 1. First heat the oven 400-degrees. Cut the meat into small pieces. Brown in olive oil, then lower the heat, add wine and cook for about 10 minutes, until no longer raw. In the meantime, beat the eggs with flour, salt and milk. The mixture should resemble pancake dough. Remove thyme leaves from the branches, add to the mixture and stir.
- 2. Cover the bottom of an ovenproof dish with olive oil, place in the oven. When the olive oil is hot, remove from the oven. Put a third of the egg mixture at the bottom of the dish. It will cook for you instantly. Next put half of the meat, then the egg mixture, meat and egg mixture on top.
- 3. Using a fork, push some of the meat pieces down, to flatten the top. Decorate with thyme springs. Return the casserole back to the oven. Bake for 20-25 minutes, until an inserted skewer comes out clean.
MEDITERRANEAN AUBERGINE (EGGPLANT) POT PIE
Unlike a lot of similar recipes, this is vegan (cheese opt.), gluten-free and made in the oven, not a crock pot. It is so good. Someone I fed it to said "It's like all these really good vegetable are vying for your attention, and they're all winning."
Provided by archimageiros
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
- Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
- Layer bell pepper strips and reserved eggplant slices over top.
- Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
- Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
- For Vegan omit the cheese.
Nutrition Facts : Calories 256.7, Fat 17.7, SaturatedFat 2.5, Sodium 741.6, Carbohydrate 21.4, Fiber 9.1, Sugar 5.3, Protein 5
MEDITERRANEAN POT PIE
Steps:
- 1. Preheat oven to 400.
- 2. In a large skillet or dutch oven, heat oil over medium heat.
- 3. Add onions and garlic and cook, stirring, until the onions are soft and lightly browned, about 5 minutes.
- 4. Add flour and oregano and stir to coat the onions.
- 5. Add broth and tomatoes and bring to a simmer, stirring constantly.
- 6. Stir in chicken, artichokes, olives and pepperoncinis.
- 7. Taste and season with pepper.
- 8. Transfer the mixture to a deep 10 inch pie pan or other 2 quart baking dish and set aside.
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.
MEDITERRANEAN SHEPHERD'S PIE
A simple twist on a classic, this shepherd's pie combines the delicate flavour of lamb with savoury kalamata olives and dense crumbly polenta and Parmesan cheese.
Provided by Chef mariajane
Categories Savory Pies
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F.
- In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes.
- Add lamb and cook, breaking up with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper.
- Add garlic and tomato paste and cook for 1 minute.
- Add wine and simmer until it is reduced by half. Add broth, tomatoes, and rosemary.
- Adjust to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove form heat. Stir in olives and parsley.
- POLENTA: in a large saucean over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes.
- Reduce heat to medium and cook until polenta begins to bubble and pop about 10 minutes.
- Reduce heat to low, stir in Parmesan and butter, continue to stir until polenta pulls away from sides of the pan, about 10 minutes.
- TO ASSEMBLE: Spread lamb filling into a 9x13-inch baking dish.
- Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer.
- Bake for 30-40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 648.6, Fat 42.9, SaturatedFat 19.2, Cholesterol 124.5, Sodium 940.8, Carbohydrate 31.6, Fiber 3.7, Sugar 4.7, Protein 32.2
MEDITERRANEAN PIE
Simply Delicious a must try
Provided by mitrajam
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- In skillet, melt butter over medium heat; cook onions and garlic for about 5 minutes add spinach cook until
- liquid has evaporated. Roll each piece of pastry to 1/8 inch; with one piece line 10-inch spring-form pan
- leaving excess draped over rim. Spread half of the ham slices in bottom of pan, sprinkle half the cheese, top
- with spinach mixture and pour over half the eggs; repeat layers. Cover with remaining pastry pinch the edges together
- cut steam vents in top. Glaze with egg place pan on rimmed baking tray in centre of oven.
- 400 F(200 C) oven for 15 minutes, REDUCE heat bake at 350 F (180 C) for 45-60 minutes until golden brown.
- Remove from oven let cool for 15 minutes cut into 10 wedges and serve hot or cold this is delicious!
MEDITERRANEAN PIE
Steps:
- Preheat oven to 400. Slice potatoes with mandolin and toss with olive oil. Arrange on a parchment covered cookie sheet and sprinkle with salt and pepper. Bake for about 30 minutes until they begin to crisp around the edges.
- While potatoes are baking combine diced cucumbers, parsley and lemon juice in a bowl and set aside.
- Let potatoes cool and arrange on a large serving plate forming a circle. They can be stacked or overlapped. Layer with tzaziki and then cover with cucumber mixture. Serve immediately if possible with hot sauce and/or olives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #omelets-and-frittatas #breakfast #eggs-dairy #vegetables #canadian #kid-friendly #dietary #onions #peppers #brunch #taste-mood #savory #equipment #presentation #served-hot #4-hours-or-less
You'll also love