Tested till perfect Greens and Feta Pie

Greens and Feta Pie

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 45 minutes Stand: 1 hour
  • Portion size 8


  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1 tsp 1tspsalt
  • 1 tsp 1tspbaking powder
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/3 cup 1/3cupmilk
  • 1 1eggeggs


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1small sweet onionsweet onions, diced
  • 1 1leekleeks, (white and light green parts only), diced
  • 2 bunches or bags (about 10 oz/284 g each) 2 bunches or bags (about 10 oz/284 g each)fresh spinach, trimmed and coarsely chopped
  • 1 lb 1lbbeet greens or Swiss chard, (about 1 bunch beets or chard), stems removed and coarsely shredded
  • 1-1/2 cups 1-1/2cupscrumbled feta cheese
  • 3/4 cup 3/4cupshredded mozzarella cheese
  • 2 2eggeggs
  • 1 cup 1cuploosely packed chopped fresh dill
  • 1-1/2 tsp 1-1/2tspsalt
  • 1-1/2 tsp 1-1/2tsppepper
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In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wooden spoon, stir to form fairly smooth dough.

Turn out onto lightly floured surface; knead until smooth, about 2 minutes. Press into disc; wrap in plastic wrap and refrigerate for 30 minutes. (Dough will seem oily when removed from refrigerator.)

Filling: Meanwhile, in skillet, heat oil over medium heat; cook onion and leek, stirring occasionally, until softened, about 5 minutes. Transfer to large bowl.

Wash spinach and beet greens in several changes of water; drain. In batches, place spinach and greens in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, 3 minutes. Let cool.

Transfer to sieve; squeeze out moisture. Add to onion mixture along with feta and mozzarella cheeses, eggs, dill, salt and pepper; mix well. Set aside.

On floured surface, roll out dough to 16-inch (40 cm) circle. Loosely roll around rolling pin; unroll onto 9-inch (23 cm) cast-iron skillet or metal baking dish, letting dough hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch (12 cm) opening in centre.

Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is steaming, 45 minutes. Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Cut into wedges.

Nutritional Information Per serving: about

cal 387 pro 15g total fat 24g sat. fat 8g
carb 31g fibre 4g chol 106mg sodium 1,248mg
potassium 674mg

% RDI:

calcium 34 iron 35 vit A 94 vit C 25
folate 82
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