A friend recently gave me some kale from her garden. It was so crisp and dark green and… fresh. Even after using some of the kale in a veggie crockpot lasagna and then pairing it with strawberries for a summer salad, I still had some of this delicious kale left. So, when I saw this month’s Recipe ReDux theme, “Pie Love,” I knew immediately how I would use the rest of the delicious green veggie.
Recipe ReDux June theme, Pie Love: Tucked in a crust, nothing says love from the oven like pie. Whether it a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
That’s right. A nut-free savory pie filled with hearty greens and strong cheeses, wrapped in phyllo dough love. I also added some nonfat cottage cheese for extra protein and cinnamon for a spicy (and slightly sweet) kick. And since we keep a nut-free home, this savory pie has no pine nuts. But, not to worry. This pie is fantastic. Serve with chopped tomatoes and cucumbers drizzled with olive oil and balsamic for a light weekday meal.
- 2½ Tbsp. olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 cups kale, chopped
- 2 cups spinach, chopped
- 2 egg whites, lightly beaten
- ½ cup fresh parsley, chopped
- ½ cup non-fat or reduced-fat cottage cheese
- 6 oz. reduced-fat feta, crumbled
- ½ cup freshly grated parmesan
- ½ tsp. cinnamon
- Salt and pepper, to taste
- 5 sheets phyllo dough sheets, thawed
- Preheat oven to 375 F degrees. Heat 1½ Tbsp. olive oil over medium heat. Add onion; cook about 5-7 minutes, until onion is golden. Add garlic; cook another 2-3 minutes. Turn heat to medium-high. Add kale and spinach. Cook until greens are cooked and bright green. Remove from heat.
- In medium bowl, mix egg whites, parsley, cottage cheese, feta cheese, parmesan cheese and cinnamon. Add greens mixture to bowl; mix well. Add salt and pepper, as desired.
- Drizzle a little olive (about ½ Tbsp.) onto 9-inch deep-dish pie pan. Lay down one phyllo dough sheet. Turn pie pan and lay second phyllo dough sheet on top of first one, so there is excess phyllo dough sheets hanging off of all sides of pan. Top two phyllo dough sheets with half of greens-egg mixture; spread evenly. Lay 2 more phyllo dough sheets in opposite directions. Drizzle 1 tsp. olive oil over top of phyllo dough sheets; then top with remaining half of greens-egg mixture. Lay last phyllo dough sheet on top; then drizzle 1 tsp. olive oil over phyllo sheet. Fold all sides of phyllo dough on top of pie. Drizzle with remaining olive oil.
- Bake for 40-45 minutes, or until pie is cooked through and phyllo crust is golden brown and crispy. Serves 6-8.
PLEASE SHARE: What is your favorite way to use extra greens, like kale, while they’re fresh? Please share. We’d love to hear from you!
And, be sure to check out the recipes from my fellow Recipe ReDux’ers. You’re sure to find something mouth-watering (and nutritious!) below.