Recipe by 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."
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lean ground beef
salt and pepper to taste
2 (9 inch)
frozen pie crusts, thawed
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.
I made this as written, and it was just OK. The flavor was alright, but it was a little too time consuming for the end result.
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.
My husband loved this but I did make some important changes. As one reviewer suggested, I simply cut the two crusts into quarters. This saved both time and dough. Secondly, I doubled the spices (except for the red pepper). Thirdly, after reading the reviews and discovering that I didn't have any tomatoes anyway, I substituted salsa for the tomato. This worked out great - the pies weren't dry at all. I added the salsa last so I just kept adding until the mixture had a good consistency. I used at least a half-cup of salsa by the time I was done. I also diced the small onion instead of just slicing it. Finally, I added a small handful of grated cheddar to the top of each pie before putting on the upper crust. While it's hardly necessary, I think that made them even better -- I love the combined taste of cheddar and pie crust. I'll be making these again soon. We have a lot of ground venison and this is a great way to use a pound.
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.
Wonderful recipe, and easy to make it your own too. Its quick easy and tastes fantastic.
For me, these were too much effort for the results. They turned out watery and did not showcase the feta very well.
I did not like this at all and neither did my family. I made it exactly as written except I used a little less of the cayenne than it calls for but it wasn't good. Nothing in particular, just didn't like it at all. Alot of work and not very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Feta Pies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 649
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