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.
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.