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Recipe Category / Savory pies and Tarts

Collard green and feta cheese pie

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


For the dough

  • Beat the flour, vinegar, salt, sugar and water for 1-2 minutes in a mixer, until you get an elastic dough. Add a little more water or flour, if needed.
  • Turn dough out onto a lightly floured working surface. Cut into 6 pieces. Shape each piece into a ball.
  • Brush a baking pan with some olive oi. Place balls of dough in baking pan. Cover with plastic wrap and refrigerate for 20 minutes.

For the filling

  • Preheat oven to 180* C (350* F) Fan.
  • Wash and dry the greens. Cut them into 5 cm pieces.
  • Finely chop the fresh onions, dill and mint.
  • Combine the greens, fresh onions, dill, mint, lemon zest, lemon juice and salt in a bowl.
  • Transfer to a strainer and let them strain. Press down on them with your hands to release most of the liquid.
  • When ready, transfer back to bowl. Crumble some feta over them. Add pepper, olive oil and semolina. Toss.
  • Check the seasoning and set aside.
  • Brush a round 28 cm baking pan with olive oil.
  • Roll out the first ball of dough on a lightly floured working surface into a thin sheet. Transfer to the baking pan. (The first ball of dough should be rolled out larger than the baking pan, since you will cover the pie with it at the end.)
  • Spread 1/5 of the filling over the first sheet of dough in the baking pan. Drizzle with some olive oil.
  • Roll out the rest of the pieces of dough, making them as large as the pan.
  • Repeat the same process, adding the rest of the filling (4/5 – dough – filling –dough – filling). Before placing the 6th and final sheet of dough to the pan, fold over the 1st sheet of dough, which is hanging over the edge.
  • Cover pie with the 6th sheet of dough, making small folds in it.
  • Sprinkle with sesame seeds and spray with some olive oil.
  • Bake for 1 hour and 10 minutes.
  • When ready, remove from oven. Allow to cool before cutting into pieces and serving.
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Nutrition information per portion

Calories (kcal)
28 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
41 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
60 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
20 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
2 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
38 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
20 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
38 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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