Mary's Crustless Greens Pie
Substitute your favorite greens and add a bowl of soup and you have a quick healthful meal to enjoy all year round.
Recipe type: Main or Side
Cuisine: Greek
Serves: 6
  • 1½ pounds mustard greens, or Swiss chard
  • ½ pound spinach
  • ¾ pound arugula, or dandelion greens
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • ½ yellow red pepper, chopped
  • ½ cup parsley, chopped
  • ¼ cup basil, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 large eggs
  • ½ cup feta, crumbled
  • ¼ cup freshly grated Parmesan cheese
  1. Butter one 9 inch pie plate.
  2. Trim the stems from the greens and chop the leaves.
  3. Preheat the oven to 375 degrees.
  4. Heat 1 tablespoon of butter with the oil and saute the onions for one minute. Add the garlic.
  5. Add the pepper, greens, parsley, basil, salt, and pepper.
  6. Cook until tender, stirring frequently about 15 minutes.
  7. Cook until all the liquid has evaporated.
  8. Place in bowl and let cool slightly. Remove any juice from the bottom of the bowl.
  9. Beat the eggs with a fork and add to greens. Add the crumbled feta.
  10. Place in the buttered pie plate and sprinkle with cheese.
  11. Bake for 25 minutes. Let stand for 20 minutes before serving.
If you have only an 8-inch pie plate, use less filling.
Recipe by California Greek Girl at