Kasseri Hand Pies with Cucumber Dip

Kasseri Hand Pies with Cucumber Dip

servings
12
hand pies

Ingredients
























Cooking Instructions

For hand pies:


1

Heat oven to 400°F. Line 2 baking sheets with parchment paper.


2

Add olive oil to large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in leeks and cook until softened, about 3 minutes.


3

Add tomatoes, oregano and pinch of salt. Cook until tomatoes have released their juice and are reduced slightly to concentrate flavors, about 5–7 minutes. Add spinach and cook until just wilted, about 2 minutes. Transfer mixture to large bowl and stir in kasseri, olives, nutmeg, additional salt and pepper to taste. Taste and adjust seasonings. Stir in egg and set aside.


4

Carefully lay one sheet of fillo dough on clean work surface and brush with melted butter. Place another layer of fillo over and brush with butter. Add third layer of fillo. Slice layered fillo dough down center lengthwise, creating 2 long rectangles.


5

Add approximately 3 tablespoons of kasseri mixture to top right corner, leaving 1/2-­inch space around edges. Fold fillo over filling to form a point. Continue until triangle packet is formed. Brush with butter and set on parchment-lined sheet tray.


6

Continue assembling hand pies until all sheets are used. Bake 15 minutes or until golden. Let cool on baking tray. Serve warm or at room temperature with cucumber dip.


For cucumber dip:


1

Combine yogurt, cucumber, mint, dill, lemon and garlic in blender. Combine until smooth. Taste and add salt to taste.


Ingredients
























Cooking Instructions

For hand pies:


1

Heat oven to 400°F. Line 2 baking sheets with parchment paper.


2

Add olive oil to large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in leeks and cook until softened, about 3 minutes.


3

Add tomatoes, oregano and pinch of salt. Cook until tomatoes have released their juice and are reduced slightly to concentrate flavors, about 5–7 minutes. Add spinach and cook until just wilted, about 2 minutes. Transfer mixture to large bowl and stir in kasseri, olives, nutmeg, additional salt and pepper to taste. Taste and adjust seasonings. Stir in egg and set aside.


4

Carefully lay one sheet of fillo dough on clean work surface and brush with melted butter. Place another layer of fillo over and brush with butter. Add third layer of fillo. Slice layered fillo dough down center lengthwise, creating 2 long rectangles.


5

Add approximately 3 tablespoons of kasseri mixture to top right corner, leaving 1/2-­inch space around edges. Fold fillo over filling to form a point. Continue until triangle packet is formed. Brush with butter and set on parchment-lined sheet tray.


6

Continue assembling hand pies until all sheets are used. Bake 15 minutes or until golden. Let cool on baking tray. Serve warm or at room temperature with cucumber dip.


For cucumber dip:


1

Combine yogurt, cucumber, mint, dill, lemon and garlic in blender. Combine until smooth. Taste and add salt to taste.


Tagged in: Appetizer Hot Kasseri

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