Greek Kleftiko Loaded

Print Pin

No ratings yet

Greek Kleftiko Loaded with Super Veggies & Gruyere

Course Main Course

Servings small pies

Calories 49kcal

Ingredients

1 aubergine
1 zucchini
450 g spinach, frozen is fine
2 large onions, chopped
4.5 cloves of garlic, minced
10 small tomatoes
1.5 fennel tops (green part) – this is optional since the flavour is very distinct, but an unique Crete pie ingredient
200 g gruyere
400 g leftover meat, e.g. tender, lamb, beef or chicken
2 tbsp butter/olive oil
Juice & zest from 1 organic lemon
Salt & pepper
30 sheets of filo pastry
Melted butter or olive oil

Metric - US Customary

Instructions

Start with preparing the vegetables for the filling. Cut zucchini and aubergine into small squares (1 x 1 cm). Heat a large skillet, add butter/oil and saut © the squares on medium heat until tender, this will take around 20 min.
Add garlic halfway through and season with salt, pepper and lemon. Transfer to a bowl and wipe the skillet clean.Add butter and onion to the skillet. Saut © for 5 min. Add spinach and saut © until collapsed (or defrozen), add a little water if necessary if you are using frozen spinach. Season with salt, pepper and lemon.
Chop up the tomatoes and slice the gruyere into smaller bits. Make sure the meat is in small bits as well – and hopefully well seasoned and tender.
Preheat oven to 200 °C /400 °F (with fan). On a clean surface lay out as many spring roll sheets as possible, brush the sheets with melted butter or olive oil (plenty). If you want you can add two buttered sheets to each pie, this will give your an even crispier and delicious pie, but if you are watching those carbs simply use one.
Place a little of each type of filling in the middle of each sheet. Take all the corners and gently fold the sheet around the filling making a little bag with a fluffy top (see pictures), squeeze a little to keep the shape and place each pie on a lined baking sheet. Bake the pies for 10-15 min, until golden, you should watch them carefully.
Serve the crispy pies straight away with a dollop of greek yoghurt or a delicious greek salad with tomatoes, cucumber, red onion, feta, olives and a drizzle of lemon juice & olive oil – Enjoy!

Notes

you make extra pies that you wanna save for later you could freeze the pies now before baking. And when it is time to enjoy them once again you simply defrost them a bit and bake them on a slightly lower temperature until golden and hot inside.

Nutrition