Spring Greens Pie

This week I saw a great recipe on the Seeds From Italy site.  Of course, I made some additions and changes.  Right now, since it’s hard to keep up with the collard, kale, chard, and spinach production, I decided to pick them all and make a spring greens pie.  It’s a delicious way to get your greens, and have a meal in one dish.

Spring Greens Pie

Spring Greens Pie

Total Time: 2 hours

Yield: Serves 10-12


  • Pie Crust
  • Shredded cheese
  • 3 eggs
  • Cooked greens*
  • Cooked and crumbled sausage or bacon
  • 8 oz sliced mushrooms, cooked (optional)
  • 1/2 cup grated parmesan, romano, or asiago cheese
  • Salt and pepper


  1. Heat oven to 375.
  2. Use refrigerated crust, or make your own. I made my favorite pie crust (without the sugar). Place half the crust dough in the bottom of pie pan (I used a springform pan). Bake about 15 minutes. Remove from oven.
  3. While hot, sprinkle a layer of shredded cheese over crust, to seal moisture from the filling from getting into the bottom crust.
  4. In a large bowl, beat eggs.
  5. Squeeze moisture from greens, and chop.
  6. Place greens and the rest of the ingredients in the bowl with the eggs. Combine well.
  7. Place greens mixture in crust.
  8. Place top crust over greens.
  9. Bake 30-40 minutes, or until golden.
  10. *When I cook greens, I place some fat (bacon fat, extra virgin olive oil, or your favorite) in the bottom of a large pan. Add greens, and cover pan. Heat is on medium low, and I let them wilt down, stirring frequently. I add broth or some liquid, if it's getting too dry. After they wilt down, I add seasonings, such as: Tony Chachere, smoked paprika, granulated garlic powder, granulated onion powder, Frankly Delicious all purpose seasoning. Sometimes, I sauté fresh onion and garlic before I add greens.