LIGHTER SPANAKOPITA RECIPE | BBC GOOD FOOD
This traditional Greek spinach and feta cheese pie gets a healthier makeover - we've slashed the fat, salt and calories
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 35 minutes
Prep Time 1 hours
Cook Time 35 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well – squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
- Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.
- Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.
- Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
- Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.
- Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.
Nutrition Facts : Calories 274 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 12 grams protein, SodiumContent 1.4 milligram of sodium
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
Cook chicken and leeks together for a delicious flavour combination in a whole range of dishes, including comforting springtime pies, creamy stews, traybakes, and terrines.
Provided by Good Food team
Number Of Ingredients 1
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TODDLER RECIPE: MINI SHEPHERD’S PIES | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Calories 337 calories per serving
- Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
CHICKEN, LEEK & MUSHROOM PIES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 1051 calories per serving
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
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HAM AND LEEK PIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories false per serving
- Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.
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TURKEY AND LEEK PIE WITH LEFTOVER STUFFING | SAINSBURY'S ...
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 582 calories per serving
Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the vegetable oil in a large pan over a low-medium heat and cook the sliced leeks, stirring regularly until soft for about 10 minutes.
Make up 250ml stock with half a chicken stock cube. Stir through the turkey and crème fraîche then add the chicken stock. Bring to a simmer and season to taste. Simmer for 3 minutes or until slightly thickened.
Place this mixture at the bottom of a shallow 1.5 litre baking dish. Halve the stuffing balls then scatter evenly over. Lay the puff pastry over the top of the dish and cut around it then cut a small hole in the middle to allow steam out.
Brush the pastry with the beaten egg and bake for 20-25 minutes or until the pastry is risen and golden.
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From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
- Serve the chicken and vegetables in bowls and top with pastry.
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