Collard green pie, made from ready-made Crusts

Updated: Jun 21

Collard green pie, made from ready-made Crusts

A wonderful homemade old recipe of collard green and cheese pie. This is how my grandmother prepared collard green pie, but she used all domestic homemade and village nature products. I got this recipe from my aunt, the pie is very rich, soft and juicy! For this recipe you will need collard greens or spinach or Swiss chard, Greek feta cheese, Philadelphia cheese, thin crust, eggs, milk, sour water, semolina, yogurt and cooking cream. The preparation is very simple, all the ingredients are mixed with a hand whisk and the crusts are coated with oil and filling. You have to make this pie because it is very tasty and juicy! I believe you will rank it in the most favorite recipes. Before preparation, read the NOTE 👇 in the lower section of the text. It is easy to prepare and ready quickly. Follow recipe.

Ingredients: simple, total time: 50 min.

Filling:

4 eggs
150 ml of oil
2 tsp of salt
200 g Philadelphia cheese
200 Greek feta cheese/ mashed
250 g of Collard green / chopped or spinach, or Swiss chard - you can add more 100 g Collard green if you like!
170 ml of mineral water
120 ml liquid yogurt
2 Tbsp of semolina

First Dressing:

Second dressing:

and:

Preparation:

Prepare the filling by beating 4 eggs, then adding 150 ml of oil, 2 spoon of salt, 200 g of Philadelphia cheese, mashed feta Greek cheese, 250 g of collard greens or spinach, 150 ml of mineral water, 2 spoons of semolina and 120 ml yogurt.
500 g of finished peels are required.
Take a 43×24 cm baking dish and coat it with oil.
Put 3 sheets of ready-made crust in a baking tray and coat each one with oil with help of a brush.
When placing the crusts, crumple them a little to fit the baking dish.
Then put part of the filling (3 ladle filling) on the 3rd crust, spread it evenly and twist the bowl a little to get the filling on the other crusts as well.
Repeat the process of coating the 3 crusts with oil, and the third filling and arrange again in the same way. Leave 2 crusts for finishing aside.
When you are done with the crust, put 2 more sheets of ready-made crust over the filling, which you coat with oil.
If you have leftover filling, pour it over the back crust, like I did.
Cut the pie into equal cubes, cover with 200 ml of cooking cream.
Bake in a preheated oven for 25 minutes at 220 °C.
Take the pie out of the oven, pour 200 ml of hot milk over the finished pie.
Return pie to the oven and bake for another 10 minutes.
Leave the finished pie to cool for about 15–20 minutes and cover with a clean cloth
You can serve this pie for breakfast or dinner with sour milk or yogurt.
Enjoy this delicious pie and every bite!

Buon appetito!

NOTE:

This pie is an ideal appetizer for breakfast or dinner, served with sour milk or yogurt.
Instead of collard greens, you can use spinach or chard or even nettle if you grow it.
You can also add more 100-120 g Collard greens if you like more flavor in your pie.
Instead of Philadelphia, you can use young cow cream or mature cream.
Keep the pie in the refrigerator for up to 3 days.
You can also pack the pie in special boxes with a lid and keep it in the fridge for up to a month.