Mary’s Crustless Greens Pie

by Mary Papoulias-Platis

Post image for Mary’s Crustless Greens Pie

It’s was time to pull out all my winter vegetables, so I can prepare my spring garden beds with new mulch, fresh garden soil, and nutrients. Greens overflowed my wooden salad bowl after the day of picking, and now I had to prepare them for dinner with something new and fast! I decided a semi-spanakopita done in a pie plate that I can throw in the oven and serve along with a soup or salad. With this recipe I used whatever I pulled from my garden that day. Feel free to mix any combination of greens and cheese of your choice for your dish. The leftovers are great for lunch the next day.

Here are ideas for greens:


Try and use both in your pie for a more interesting flavor profile. These can all be found at your local farmers’ market. Or have a hand at growing your own, they are east and fast growing vegetables.


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.
Course Main or Side
Cuisine Greek
Keyword california greek, greens, pie
Servings 6
Author Mary Papoulias-Platis


  • 1 1/2 pounds mustard greens, or Swiss chard
  • 1/2 pound spinach
  • 3/4 pound arugula or dandelion greens
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 yellow red pepper ,chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs
  • 1/2 cup feta, crumbled
  • 1/4 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.

Recipe Notes

If you have only an 8-inch pie plate, use less filling.




Other  recipes you may like are:

Thea Liza’s Spanakopita

Poached Leeks in Extra Virgin Olive Oil

Mixed Greens and Blood Oranges

Let’s get healthy,



© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.

{ 1 comment… read it below or add one }

1 Diana

Thanks for this idea. I think I’ll add it to my Easter feast. I wanted to make spanakopita as a side, but one of my guests is gluten sensitive, so a crustless pie will fit nicely into my menu.

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