Packed with Feta, Parmesan, and cottage cheese, these Collard Green Pies are our new favorite way to eat our veggies.
Collard Green Pies
Makes 6 (6-inch) skillets
- 1 tablespoon vegetable oil
- 1 cup chopped green onion
- 1 clove garlic, minced
- 10 cups cooked collard greens, drained and finely chopped
- 3 large eggs, lightly beaten
- 11/2 cups feta cheese, crumbled
- 1 cup cottage cheese
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- 2 (14.1-ounce) packages refrigerated pie crusts, room temperature
- ½ cup grated Parmesan cheese
- Garnish: ground black pepper
- Preheat oven to 375°. Spray 6 (6-inch) cast-iron skillets with cooking spray.
- In a large skillet, heat oil over medium-high heat. Add green onion and garlic; cook until onion is tender, about 2 minutes.
- In a large bowl, stir together onion mixture, collard greens, eggs, feta, cottage cheese, dill, parsley, vinegar, salt, red pepper, and black pepper. On a lightly floured surface, unroll 1 piecrust. Lightly brush with water, and place another piecrust on top. Roll to1/8 inch thick. Cut 3 (5-inch) rounds, reserving scraps. Repeat process with remaining piecrusts. Roll each round into a 7-inch circle. Transfer each circle to a prepared skillet, pressing into bottom and up sides. Fill each with 1 cup filling. Cut scraps into 4 to 6-inch strips for lattice, rerolling as needed. Cover pies with 6 to 8 dough strips of various widths. Gently press to seal and trim sides. Sprinkle each with about 1½ tablespoons Parmesan. Repeat with remaining crusts, filling, and cheese.
- Bake on bottom third of oven until golden brown, about 30 minutes. Let cool for 5 minutes before serving. Garnish with pepper, if desired.
This recipe can also be prepared in a 10-inch cast-iron skillet.
Find even more delicious in our newest issue of Taste of the South.