Greens and Sweet Onion Pie

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  • 2 – 21/2 pounds greens (collards, kale, chard, cabbage or any combination)Greens and Sweet Onion Pie
  • salt
  • 2 Tablespoons olive oil
  • 2 cups chopped sweet onions such as Vidalia
  • 2 large garlic cloves, minced
  • ¼ cup chopped fresh dill ( or 2 Tablespoons dried)
  • ¼ cup chopped fresh parsley
  • 3 large eggs, beaten
  • 1 cup crumbled feta cheese
  • freshly ground pepper
  • 1 pie crust (your personal favorite)


1 Bring a large pot of water to a boil , add salt and blanch greens for 2 minutes.

Transfer to a bowl of ice water. Drain and squeeze out excess moisture. Chop.

2. Heat over to 375 degrees. Prepare pie plate with oil and prepare pie dough.

3. Heat olive oil in a large skillet and add onions. Sauté until tender, about 5 minutes.

Add garlic and cook another minute. Stir in greens and herbs until everything is

coated with oil. Remove from heat.

4. Beat eggs and add feta. Add the greens mixture to the eggs and stir until

everything is combined. Season with salt and pepper.

5. Fill pie crust with mixture. Fold pie dough over top. Apply egg to edges and

sprinkle with sesame seeds

Bake for 40-50 minutes until the crust is golden.

Adapted from “Mediterranean Harvest” by Martha Rose Shulman

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