The Pies of Winter Part 1.

 

I really appreciate savory pies, especially in the winter time where they accompany a bowl of soup or salad brilliantly for a quick evening or mid-day meal. I am going to do a series of different pies and pastries in coming days that  I have done in the past, and some new ones we will have to work through together. The beauty of these recipes is they can be made in quantity fast and easily, and they are inexpensive to produce. The one you see before you is an Eastern European-Greek mash-up w

e came up with.. Virtually every cuisine in the world has some sort of savory and sweet filling that is encased in a form of dough or shell, and I find them delicious. we are going to take this around the globe and see what is great out there.

Greek Style Pie

 

(makes 8 pies)

 

Dough

 

3 cups All Purpose, unbleached flour

3 Tbs. Semolina flour

1.5 cups of water

1/4 cup Olive oil

1 tsp. Kosher salt

 

Filling

 

1 lb. Frozen, chopped spinach (defrosted, well drained, and brought to room temp.)

1 Medium yellow onion

1/2 cup Golden raisins

1/4 cup Olive oil

1 cup Crumbled feta cheese

1 tsp Ground coriander

1 tsp Allspice

Kosher salt and black pepper to taste

 

Technique: Blend all ingredients in the dough prep., and blend well. Knead for a couple of minutes until a  uniform dough ball is formed. Wrap in plastic film and allow to sit at room temperature for thirty minutes. Combine all ingredients for the filling and turn lightly to blend. Adjust seasoning.

 

On a floured surface, roll out clementine sized dough balls into a circular shape. Place approx. 1/3 cup of filling in the center of the dough round and crimp the edges all in one direction  Make sure the dough edge is high enough to contain the filling. Bake on a greased sheet pan for about 6-7 minutes at 400 degrees F. Watch these closely, the cook, and burn fast.