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
Instructions
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.
Notes
This recipe can also be prepared in a 10-inch cast-iron skillet.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/collard-green-pies/