Collard Green Pies

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Collard Green Pies
 
Serves: 6 (6-inch) skillets
Ingredients
  • 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
  • 1½ cups crumbled feta cheese
  • 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 piecrusts, room temperature
  • ½ cup grated Parmesan cheese
  • Garnish: ground black pepper
Instructions
  1. Preheat oven to 375°. Spray 6 (6-inch) cast-iron skillets with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add green onion and garlic; cook until onion is tender, about 2 minutes.
  3. In a large bowl, stir together onion mixture, collard greens, eggs, feta, cottage cheese, dill, parsley, vinegar, salt, red pepper, and black pepper.
  4. On a lightly floured surface, unroll 1 piecrust. Lightly brush with water, and place another piecrust on top. Roll to ⅛-inch thickness. Cut 3 (5-inch) rounds, reserving scraps. Repeat procedure with remaining piecrusts. Roll each round into a 7-inch circle. Transfer each circle to a prepared skillet, pressing into bottom and up sides. Divide filling among prepared skillets. Cut scraps into 4- to 6-inch strips for lattice, rerolling as necessary. Cover pies with 6 to 8 dough strips of various widths. Gently press to seal; trim excess dough. Sprinkle each with 1½ tablespoons Parmesan.
  5. Bake on bottom third of oven until golden brown, about 30 minutes. Let cool for 5 minutes before serving. Garnish with pepper, if desired.

 

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