Greens & Feta Open-Faced Pie

A tender savory pie filled with Red Chard, herbs, and salty feta

When summer gardens are overflowing with greens, this is the kind of recipe I like to make.

Red Chard, parsley, green onions, and garlic are gently cooked together with a splash of white wine and a little lemon juice, then spread over a tender, yogurt-based batter and topped with crumbled feta.

The result is a soft, savory pie with plenty of fresh green flavor and just enough salty cheese to bring everything together.

It's delicious warm or cold, which makes it especially good for a light lunch, a summer dinner, or a picnic.

Ingredients

For the Green Filling

• 7 cups (300 g) Red Chard, finely chopped

• 1 cup (100 g) onion, finely chopped

• 2 cups (40–50 g) fresh parsley, finely chopped

• 3 cups (150 g) green onions, finely chopped

• 2–3 garlic cloves, finely chopped

• 2–3 tbsp freshly squeezed lemon juice

• 75 ml dry white wine — optional

• Salt and freshly ground black pepper, to taste

• 100 g feta cheese, or more if you like

• 2–3 tbsp olive oil, for cooking

  
  

For the Batter

• 2 large eggs

• ½ tsp salt

• 1 tsp sugar

• 250 g plain yogurt or thick kefir

• 1–2 tbsp sour cream

• 1 tsp baking soda

• 50 g unsalted butter, melted and cooled

• 1 tsp baking powder

• 150–200 g all-purpose flour

How to Make

Prepare the Green Filling

1. Finely chop the Red Chard, parsley, green onions, and onion

2. Heat the olive oil in a large skillet over medium heat

3. Add the onion, season lightly with salt, and cook until translucent

4. Add all the chopped greens and stir. As they begin to wilt, pour in the white wine, if using

5. Season lightly with salt and black pepper and continue cooking until most of the liquid has evaporated

6. Stir in the lemon juice and chopped garlic

7. Remove from the heat and let the greens cool completely to room temperature

Don't add too much salt to the filling. The feta will add plenty of saltiness to the finished pie, so the greens should taste slightly under-seasoned on their own.

Make the Batter

1. Mix the yogurt and sour cream with the baking soda and set aside

2. Melt the butter and let it cool to room temperature

3. In a large bowl, whisk the eggs, salt, and sugar until the salt and sugar have dissolved

4. Add the yogurt mixture and melted butter. Mix until combined

5. Add the flour and baking powder and mix until smooth

The amount of flour may vary depending on how thick your yogurt or kefir is. The finished batter should not be runny - it should slowly fall from a spoon.

Assemble and Bake

1. Preheat the oven to 350°F (175°C)

2. Grease a baking pan with butter or oil and lightly dust it with flour

3. Spread the batter evenly in the prepared pan

4. Spoon the cooled greens over the batter, spreading them evenly while leaving a small border around the edges

5. Crumble the feta over the top

6. Bake on the middle rack for approximately 30–35 minutes, until the pie is golden and set

7. Let it cool slightly before slicing

A Few Notes

I used an 11 × 9.5-inch (27 × 24 cm) rectangular baking pan, but the exact shape and size aren't critical.

A different-sized pan will simply change the thickness of the pie, so keep an eye on it as it bakes and adjust the baking time if necessary.

This pie is delicious both warm and cold. It's particularly good for a light lunch, an easy summer dinner, or a picnic.