Brussels Sprouts and Feta Pie


1 ¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon sugar

½ cup (1 stick) cold unsalted butter, cut in small pieces

2-4 tablespoons ice water

1 tablespoon olive oil

1 slice bacon, diced

2 ½ cups Brussels sprouts, shaved

8 ounces ricotta

1 large egg

½ cup Parmesan cheese, grated

½ cup feta cheese, plus 2 tablespoons

½ teaspoon kosher salt

freshly ground black pepper

1 cup baby greens

Directions: Place flour, salt and sugar in a food processor and pulse until mixed. Add the butter and pulse for 10 seconds. Mixture will looks like crumbs. Add water slowly until mixture becomes a ball. Be sure the mixture isn’t too wet. Place the ball of dough in plastic wrap and flatten into a disk. Refrigerate at least one hour before using. Preheat oven to 400 degrees. Place dough in 7 inch pie pan and place in refrigerator. Heat olive oil in saucepan and add bacon. Add shaved Brussels sprouts and cook until lightly brown. Set aside. Stir together the ricotta, egg, parmesan, salt and pepper. Add the Brussels sprouts and bacon. Stir well. Fold in the baby greens and spread into the pie crust. Sprinkle with remaining feta cheese. Bake for 30 minutes.


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