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Greek Pies With Marinated Mix A Mato Tomatoes Recipe

Entertaining

Sides

Finger Food & Dips

Greek Pies With Marinated Mix A Mato Tomatoes Recipe

Prep Time

30 mins
Cook Time

40 mins
Course

Snack
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 6 people

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ingredient_1=200g Mix-a-mato® tomatoes halved

ingredient_10=150g feta, coarsely crumbled

ingredient_11=Lemon wedges, to serve

ingredient_12=200g Mix-a-mato® tomatoes thickly sliced [[MARINATED MIX-A-MATO® TOMATOES]]

ingredient_13=1/3 cup kalamata olives pitted, chopped [[MARINATED MIX-A-MATO® TOMATOES]]

ingredient_14=3 tbs extra virgin olive oil [[MARINATED MIX-A-MATO® TOMATOES]]

ingredient_15=1/4 cup flat leaf parsley leaves, chopped [[MARINATED MIX-A-MATO® TOMATOES]]

ingredient_2=1 large bunch (10 large leaves) silverbeet washed, dried

ingredient_3=2 tbs olive oil

ingredient_4=1 brown onion, finely chopped

ingredient_5=1 garlic clove, crushed

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ingredient_7=6 tsp sesame seeds

ingredient_8=3 eggs, lightly beaten

ingredient_9=300g piece fresh ricotta, broken into chunks

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200g Mix-a-mato® tomatoes halved
1 large bunch (10 large leaves) silverbeet washed, dried
2 tbs olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
3 sheets ready rolled shortcrust pastry, thawed
6 tsp sesame seeds
3 eggs, lightly beaten
300g piece fresh ricotta, broken into chunks
150g feta, coarsely crumbled
Lemon wedges, to serve

MARINATED MIX-A-MATO® TOMATOES

200g Mix-a-mato® tomatoes thickly sliced
1/3 cup kalamata olives pitted, chopped
3 tbs extra virgin olive oil
1/4 cup flat leaf parsley leaves, chopped

Featured products

Mix-A-Mato® Tomatoes

STEP BY STEP INSTRUCTIONS

Shred the silverbeet leaves, you should have 150g. Heat oil in a frying pan over medium heat. Add the onions and cook for 3 minutes until soft. Add garlic and tomatoes, cook stirring often for 8 minutes until thickened. Add silverbeet and cook for 1 minute or until it begins to wilt. Transfer to a large bowl. Cool for 10 minutes.
Cut 2 x 14cm rounds from each of the pastry sheets. Sprinkle 1 teaspoon of sesame seeds over each round and gently press into the pastry with a rolling pin. Use to line six 7.5cm base (12cm top) pie tins. Trim any excess. Refrigerate for 10 minutes. Move oven shelf to bottom of the oven. Preheat oven and large flat baking tray to 200°C fan forced.
Add eggs, ricotta and feta to the silverbeet, mix well and season. Spoon into pastry cases. Bake for 25-30 minutes until the centre is firm to touch. Stand for 10 minutes before removing from tins.
For the marinated Mix-a-Mato® tomatoes; combine the tomatoes, olives and olive oil in a bowl. Season well with salt and pepper. Cover and set aside. Just before serving, stir through the parsley. Spoon oven the warm pies and serve with lemon.

Shred the silverbeet leaves, you should have 150g. Heat oil in a frying pan over medium heat. Add the onions and cook for 3 minutes until soft. Add garlic and tomatoes, cook stirring often for 8 minutes until thickened. Add silverbeet and cook for 1 minute or until it begins to wilt. Transfer to a large bowl. Cool for 10 minutes.
Cut 2 x 14cm rounds from each of the pastry sheets. Sprinkle 1 teaspoon of sesame seeds over each round and gently press into the pastry with a rolling pin. Use to line six 7.5cm base (12cm top) pie tins. Trim any excess. Refrigerate for 10 minutes. Move oven shelf to bottom of the oven. Preheat oven and large flat baking tray to 200°C fan forced.
Add eggs, ricotta and feta to the silverbeet, mix well and season. Spoon into pastry cases. Bake for 25-30 minutes until the centre is firm to touch. Stand for 10 minutes before removing from tins.
For the marinated Mix-a-Mato® tomatoes; combine the tomatoes, olives and olive oil in a bowl. Season well with salt and pepper. Cover and set aside. Just before serving, stir through the parsley. Spoon oven the warm pies and serve with lemon.

TipYou can make 1 big pie, use a 23cm fluted quiche tin or 22cm (base) springform pan.

TipFor entertaining, cut pastry into small rounds and use to line patty pans. Fill and bake for about 15 minutes until set. Top each with slices fresh Mix-a-Mato® tomatoes.