Category: Pie

Categories
Mediterranean Pie Recipes Spinach

Spanakopita

Spinach never tasted so good! This simple version of Spanakopita is is sure to please!

Ingredients

  • 2 8oz bags of spinach, chopped
  • 1 clove garlic, minced
  • 1/3 cup onions, diced
  • 1/4 cup green onions, diced
  • 1/4 cup parsley, chopped
  • 1/3 cup feta cheese, crumbled
  • 2 eggs
  • 8 sheets phyllo dough
  • 2 tbsps olive oil

Directions

  1. Add a little oil to a pan and sauté the onions for about a minute till they are soft. Add garlic, spinach, green onions, parsley and sauté till the spinach is wilted. Take off heat and squeeze out all the water from the spinach mixture. Cool.
  2. Add eggs and crumbled feta cheese to the spinach mixture and mix well to make the spinach filling.
  3. Place a four phyllo sheets in a greased 2 cup dish brushing each with olive oil.
  4. Spread ½ the spinach filling evenly over the phyllo and layer with another 3 phyllo sheets, brushing each sheet with olive oil.
  5. Spread the other ½ of the spinach filling followed by four phyllo sheets, each brushed with olive oil. Cut into squares with a sharp knife.
  6. Bake at 375F for 30-40 minutes till golden brown.

Categories
Mushrooms Peppers Pie Recipes Thanksgiving Vegan Vegetarian

Vegetable Strudel

This cheesy Vegetable Strudel that is a great addition to your Fall table!

Ingredients

  • 1 sheet puff pastry, frozen thawed
  • 1 cup mushrooms, sliced
  • 1 cup green peppers, sliced
  • 1 cup yellow peppers, sliced
  • 5 black olives, sliced
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • 1 cup mozzarella, shredded
  • 1 Tbsp olive oil
  • 1 Tbsp soy milk

Directions

  1. Broil the mushrooms and peppers in the oven for 15 minutes. Sprinkle with Italian seasoning and let it cool.
  2. Place the thawed pastry sheet on a floured surface and roll out.
  3. Place a layer of peppers in the middle third of the pastry sheet and sprinkle with mozzarella. Add a layer of mushrooms, followed by mozzarella and sprinkle some olives on top.
  4. Cut ½ inch slits on either side of the pastry sheet. Take a pastry strip form either side and press them together in the middle, covering the vegetable layer and creating vents for the steam.
  5. Mix the oil and soy milk and brush it over the pastry. Bake at 400F for 15 minutes till it is golden brown.
Categories
Pie Recipes Vegetarian

Basic Pizza Dough

Make some awesome pizza at home starting with your own dough. Top the Basic Pizza Dough with toppings of your choice and enjoy!

Ingredients
  • 2 cups all-purpose four
  • 1 packet yeast
  • 1 tsp sugar
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 2 Tbsps olive oil
  • ¾ cup warm water
Directions
  1. Stir in the sugar with ¾ cup warm water in a large bowl, add the yeast, and let it sit for about 10 minutes until it foams up.
  2. Whisk in oil and salt. Stir in flour 1/2 cup at a time, till it forms a ball.
  3. Transfer to a greased bowl brushed with oil. Move around till it is covered with oil. Cover with plastic wrap and set aside for ½ hour till it doubles in size.
  4. Roll out on a floured surface, top with sauce, cheese, and toppings of your choice.
  5. Bake at 350F for 20 minutes.
Categories
Pie Recipes Vegetarian

Vegetable Shepherd’s Pie

This version of Vegetable Shepherd’s Pie is sure to please and can be whipped up quickly!

Ingredients
  • 1 package mixed vegetables, frozen
  • ¼ cup onions, minced
  • 1 cup tomato sauce
  • 3 large potatoes, boiled and mashed
  • 1 Tbsp sour cream
  • 1 cup mozzarella cheese, grated
  • 1 tsp paprika
  • 1 Tbsp curry powder
  • 1 Tbsp corn starch
  • 1/4 tsp salt
  • 1 Tbsp canola oil
Directions
  1. Sauté the onions in oil till soft. Add mixed vegetables, 1/8 tsp salt, curry powder, tomato sauce, corn starch and cook for about five minutes. Transfer to a greased baking dish.
  2. Mix the mashed potatoes with some sour cream and 1/8 tsp salt. Moisten with water if it is too dry. Layer the mashed potatoes on top of the mixed vegetables.
  3. Top with cheese, sprinkle paprika and bake at 350 F for 20 minutes.
Categories
Appetizer Pie Recipes Squash Vegetarian Zucchini

Curried Squash Galette

Curried Squash Galette is great as a holiday appetizer or as a light meal with a salad.

Ingredients
  • 1 small yellow squash, finely sliced
  • ½ cup yellow onions, finely sliced
  • 2 grape tomatoes, thinly sliced
  • 1 pastry crust, frozen
  • 2 tsps curry powder
  • ½ tsp black pepper
  • 1 Tbsp sour cream
  • ½ cup mozzarella cheese, grated
  • 1/4 tsp salt
  • 2 tsps olive oil
  • 1 tsp soy milk
Directions
  1. Toss the squash with 1 tsp curry powder, 1/4 tsp pepper, 1/8 tsp salt, and 1 tsp olive oil. Place in a single layer on a baking sheet and bake at 425 F for about 15 minutes till tender.
  2. Add the remaining spices with 1 tsp olive oil to the onions and broil in the oven for about 10 minutes until browned.
  3. Thaw the pastry crust and roll out. Cut it into two halves and place on a baking sheet. Spread the sour cream on the dough leaving a 1 to 1 1/2 inch border and sprinkle with cheese.
  4. Layer with onions, squash and tomatoes. Fold the pastry edge over the vegetables and sprinkle with cheese.
  5. Brush the pastry with soy milk and oil and bake at 450 F for 30-35 minutes until the crust is browned.
Categories
Gluten-Free Pie Potatoes Recipes Thanksgiving Vegan Vegetarian

Scrumptious Samosa Pie

Scrumptious Samosa Pie is a baked version of the popular deep-fried Indian pastry, samosa.

Ingredients
  • 3 large potatoes, boiled, peeled, cubed, and mushed
  • ¼ cup green peas, frozen
  • ¼ cup chickpeas, canned
  • ¼ cup onion, minced
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds (optional)
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/8 tsp salt
  • 2 tsps canola oil
  • 1 tsp soy milk
  • 2 sheets of frozen pie crust, thawed
Directions

1. Warm 1 tsp oil with cumin and fennel seeds in a pan for 30 seconds. Add the onions and saute for about a minute till soft.

2. Add the rest of the ingredients, mix well and sauté for about 5 minutes. Moisten with water if the mixture gets too dry. Let the filling cool for about 10 minutes.

3. Add the filling to a 9” pie plate lined with pie crust. Top with pie crust and seal the edges. Make a few slits in the pie to allow steam to escape. Brush with soy milk and oil and bake at 350 F for 20 minutes. Bake for an additional 10 minutes at 425 F to brown.