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.