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Savory Feta Pies

Savory Feta Pies

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SARAHBARNETT

Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 998 kcal
  • 50%
  • Fat:
  • 72.1 g
  • 111%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1371 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
  4. Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
  5. Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.
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Reviews

Aria
9
5/11/2006

I didn't find this recipe dry at all, and actually wonder if other reviewers continued to drain the meat after putting in the tomato, getting rid of all the juice from the tomato thinking it was grease. I used a medium sized tomato, and drained off as much grease as possible before adding the tomato. After adding the tomato I ran off enough excess liquid to keep the pies from getting too sloppy, and the remaining juice was 90% from the tomato and flavored with all the great spices thrown into the meat. I did follow the advice of other reviewers and set the oven to 375, and cooked everything for about 20 minutes. I also ran out of pie before filling like other reviewers, so next time I'm getting more pie dough or halfing the filling and just making enough for two people. Still, this recipe got a great response. My boyfriend says I have now hooked him on feta, and I thought the pie was really rich with the cayenne pepper and other seasoning coming through beautifully.

Suzanne
7
5/5/2004

I made this last night and we both loved it. I did as One had suggested and added canned diced tomatoes with some juice to combat the dryness. I also use Pillsbury refrigerated pie crusts and cut them in quarters making the pies with thoes instead of cutting circles No waste!!! I will add black olives next time. also I found that the pies were brown after 18 mins so I might lower the oven temp next time to 375 so the cheese gets a chance to melt more.

SYNEVA B
6
3/11/2007

In normal allrecipes fashion, I altered this recipe quite a bit. I doubled all the spices. I used 1 can of tomatoes (liquid included) instead of 1 tomato. I also added one beaten egg to the meat mixture to make it hold together more. I added pine nuts and garlic. I also put in 1/2 a can of tomato sauce to combat dryness. I baked it all in a deep dish pie crust at 350 degrees for 1/2 an hour. That made it a quick and easy supper. I served it with a salad and asparagus on the side. Delicious.