|The Press Club: Modern Greek Cookery|
|by George Calombaris|
At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria.
Results 1 - 10 of 51 for greek pie
Result Page: 1
In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon. In a small ...
Chop spinach and dice onion. Melt 2 tablespoons butter in a large frying pan and sauté onions until soft. Add spinach, then cook over medium-high ...
Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10 minutes. Squeeze out moisture by the handful. Heat olive oil in a large ...
Grease baking dish. Mix spinach, cheese and eggs together. In baking dish, put down a few layers of Phyllo dough and brush with melted butter. Spread ...
Beat eggs; fold in cheeses. Add salt and pepper (to taste). Brush melted butter on each pastry sheet. Place a teaspoon of the filling on the end of ...
Wash spinach well, ... for top of pie. Spread part ... with 4 layers of filo, brushing olive oil between each sheet. Bake at 300 degrees for 1 1/4 hours.
Combine all ingredients; ... Turn into greased pie plate. Bake at 350 degrees for 30-40 minutes, or until a knife inserted into the center comes out clean.
In a skillet, ... 9 1/2 inch pie tin. Sprinkle top ... in a preheated oven (350 degrees) for 45 minutes or until knife inserted in center comes out clean.
1. Pour off any liquid from spinach; squeeze lightly to eliminate excess juice; put into a large bowl. Saute onions in oil in a small skillet until ...
For filling, combine cheeses, pepper, eggs and 1/2 cup (1 stick) melted butter. Mix well. Grease 9 1/2 x 13 x 2 inch pan. Place sheet of filo in pan, ...
Result Page: 1
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