Brussels Sprouts and Baby Greens Feta Pie
I’ve been thinking of pies lately. Lots and lots of pies. Lots. Savory, mostly. The obsession for savory pies has been so strong, I thought I would share my collection of savory pies on Foodie. Isn’t that just mouthwatering? It’s hard to say where this…
I’ve been thinking of pies lately. Lots and lots of pies. Lots. Savory, mostly.
The obsession for savory pies has been so strong, I thought I would share my collection of savory pies on Foodie.
Isn’t that just mouthwatering?
It’s hard to say where this craving is coming from. Maybe because Pi Day is just around the corner? Sweet fruit pies have been on my mind, too, but I have been exerting willpower like you wouldn’t believe because a slice of, let’s say, berry pie just isn’t the same without a scoop of vanilla ice cream melting on top and swirled with each bite. And I’ve kind of been trying to eat less ice cream (you’re talking to a recovering ice-cream-for-dessert-every-night person.)
So I’ve been focused on pies that would be perfect to serve for brunch, or eat for lunch, or even dinner. Pies that are so chock full of vegetables that you could justify the extra butter in the dough. And the cheese.
This Brussels Sprouts and Baby Greens Feta Pie gives a nod to a classic spanakopita, but is filled with shaved Brussels sprouts that have been given the chance to wilt in a wee bit of bacon, baby kale, chard, and spinach. It comes together with a trio of ricotta, Parmesan and feta cheese, and baked in a buttery crust.
I must tell you that it took a ton of willpower to not inhale the entire pie myself. I cut my slices and sent half off to a friend and packed some for my husband. Otherwise, I would have been doomed.
Sweet or savory? What’s your pie downfall?
Disclosure: This was a sponsored opportunity with Foodie.com. Sponsored posts such as these help support the work behind the scenes on Kitchen Confidante. Thank you so much for your visits and making my blog part of your day. As always, all opinions are my own.
Brussels Sprouts and Baby Greens Feta Pie
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2-4 tablespoons ice water
1 tablespoon olive oil
1 slice bacon, diced
2 1/2 cups shaved Brussels sprouts
8 oz ricotta
1 large egg
1/2 cup grated Parmesan cheese
1/2 cup feta cheese, plus 2 tablespoons
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup baby greens (I used by mixture of baby kale, baby chard and baby spinach)
Place flour, salt and sugar in the bowl of a food processor and pulse till incorporated. Add the butter and pulse for about 10 seconds, until the mixture looks like crumbs. This can also be done with a pastry cutter or two forks. With the food processor running, add the water in a slow drizzle until it comes together in a ball. Take care not to get the dough too wet, you may not need all the water. Place the ball of dough in plastic wrap, and flatten into a disk. Wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen.
Preheat the oven to 400 degrees F.
Roll out your pastry dough and press into a 7 inch pie pan. Set aside in the refrigerator.
In a sauté pan, heat the olive oil over medium heat and add the bacon to crisp. Add shaved Brussels sprouts and cook until it just begins to wilt. Set aside.
In a small bowl, stir together the ricotta, egg, Parmesan cheese, salt and pepper. Add the Brussels sprouts and bacon and stir well. Stir in the baby greens. Spread the filling into the prepared pie crust. Sprinkle with remaining feta cheese.
Place in oven and bake for 25-35 minutes, or until the crust is golden brown. Serve warm.
Pastry dough recipe from The Martha Stewart Living Cookbook (Oxmoor House, 2000).
I made this as a side for our Easter dinner. I didn’t do the pastry instead I made the filling and placed it in an olive-oiled, Italian crumb dusted bread pan and baked it for 1/2 hour at 350. Wonderful flavor. Beaver cleaver would have eaten his Brussel Sprouts if they were prepared with this recipe!
I’m so glad you enjoyed it for Easter, Dottie! Love how you updated the crust to your liking!
Just made this pie today. The flavor is incredible, but I made the mistake of using a 9″ pie pan and just re-read that you used a 7″. Mine came out not looking quite as luscious and thick as yours, but again, the favor is amazing. How would you augment this recipe to fit a 9″ pie pan? Would you use an additional egg + maybe half again of the veg and cheese?
Thank you, your site and recipes are gorgeous. I will make this one again, hopefully with a greater visual affect.
I love this flavor combination Liren! I’ve grown to really like Brussels Sprouts but having not ventured to use them this exotically! Will have to give it a whirl.
This looks simply delightful! Love it!
Oh my I want to eat this so bad!! Seriously this looks delicious.
This is THE perfect recipe for me to expand my brussel sprout palate. I just started liking them. Since I already love savory pies, then sounds like a match
made in food heaven.
I am kind of the same way, once I get an idea in my mind and kitchen, I don’t stop. I go on savory quiche, tart and pie binges every so often. Not only are they great for brunch but also dinners.
Drooling over here. Love Love Love savory pies!
What a great way to use brussels sprouts. I might even be able to get my son to eat this.
Yesssss, two thumbs up for all things savory! I’ve been obsessed with savory pancakes and waffles lately, to the point that I’ve realized I don’t have many traditional, sweet versions in my archives. This pie is just lovely. Can’t wait to try it!
Ah, that is something I need to make more of, savory pancakes and waffles! Actually, I wish I had a waffle maker :)
This is one of the prettiest pies I’ve ever seen. I would love to dive into it right now.
Why thank you, Rebecca!
This recipe looks beyond savory…it looks absolutely delicious! I love the ingredients combined here to make this pie full of rich flavors. Thanks for sharing!
Thank you, Jodee! Yes, it is full of wonderful flavors and all things I love!
I love the idea of a savory pie, this looks like the perfect meal!
It really is a meal in a pie, isn’t it, Laura!?!
I love savory pies. And brussels sprouts! This looks like a match made in heaven to me!
Totally a match made in heaven, Annalise! I hope this convinces the Brussels sprouts doubters out there :)
This is such a gorgeous pie Liren! I am in awe right now.
Thank you, Jocelyn! And I’m awe of the sweet pies you make – that is something I am still working on!