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Savory Egg and Greens Pot Pies

Savory Egg and Greens Pot Pies

These easy and inexpensive individual pot pies are stuffed with sautéed fresh greens and hard-cooked eggs, napped in a simple cheese sauce with scallions and herbs, and topped with flaky crust. A spring treat filled with minerals and antioxidants, festive enough for a holiday meal, and a great use for all those leftover Easter eggs we’ll be dealing with soon.

INGREDIENTS

2 tablespoons olive oil
1 onion, chopped
1 bunch fresh greens, such as kale, collards, turnip, beet greens, broccoli rabe, or Swiss chard, or a combination, washed well and coarsely chopped
1/2 cup fresh parsley, chopped
1 bunch scallions, white and green parts, chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups grated sharp cheddar cheese
4 hard-cooked eggs, coarsely chopped
1 teaspoon dried dill
1 teaspoon dried basil
Salt and freshly-ground pepper, to taste
Dough for 1 pie crust

1. Preheat oven to 350F. Heat olive oil in a heavy-bottomed skillet and add onion. Cook until translucent and fragrant, about 5 minutes, stirring occasionally. Add greens and saute, stirring, until wilted, about 5 more minutes. Add parsley and scallions, stirring to combine. Evenly divide the greens mixture among 4 buttered individual oven-proof dishes (oval-shaped ones are especially nice).

2. Add butter to skillet and melt over medium heat. Sprinkle with flour and cook, stirring, until flour is lightly golden and well-combined with butter. Whisk in the milk and cook, stirring occasionally, until thickened. Add cheese and stir until melted, then add chopped eggs, dill, basil, salt and pepper to taste.

3. Pour sauce evenly over the greens. Divide the dough into four balls, rolling out until large enough to cover the tops of the dishes. Place dough on top of filling, piercing with a fork a couple of times, and bake pies in the preheated oven for 35 to 40 minutes, until dough is golden brown and filling is bubbly. Serve hot.

Serves 4.

Read more: Food, All recipes, Entrees, , ,

Inspired by a recipe in Saveur Magazine.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

5 comments

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8:38PM PDT on Apr 7, 2013

Yes, agree with Debbie C...good for cool evenings or even an afternoon. Preparing meals at home is wonderful especially from scratch.

That savory winter solstice pie looks good in another article, seeing the photo on this page. Think I will check that one out. No doubt we will get the standard lecture, don't use eggs, dairy...from vegans always protesting this because they don't believe in eating eggs and go on about factory farms...even though organic farms are available and avoid the cruel conditions. However, much of the world still eats yogurt, butter, cheese and this will continue. People can simply find small farms that don't do the factory farm conditions.

9:58AM PDT on Apr 1, 2013

SOOO... many variations with deviled eggs...how bout adding desired amount of horseradish to your mayo mix???..., ALSO, crushed tortilla chips in the mix add CRUNCH and a great taste!!

9:01AM PDT on Apr 1, 2013

Thank you for sharing.

12:35AM PDT on Apr 1, 2013

This sounds perfect for some of these cool evenings we are having!

12:57AM PDT on Sep 6, 2011

Yummy, the recipe sounds good and mouth-watering. Thanks for sharing.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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