Gone are the days of pasta salad and popsicles, the cold winters months have arrived and they've brought a new batch of recipes with them. I can't speak for you guys, but when I crawl home from class against the relentless Chicago wind and finally make it back to my apartment, I just want something warm and comforting. 

This Brussel sprout and feta pie fits the bill perfectly. The flakey crust on the bottom holds the perfect mixture of creamy cheese and green vegetables, putting it right on that fine line between being responsible and indulgent

Brussels Sprout and Feta Pie

  • Prep Time:20 mins
  • Cook Time:30 mins
  • Total Time:50 mins
  • Servings:6
  • Medium


  • 1 roll crescent dough
  • 6 oz feta cheese
  • 8 oz ricotta cheese
  • 1 egg
  • 1 bag baby greens
  • 1 bag shredded Brussels sprouts
  • 2 tablespoon sliced green onions
  • Salt and pepper to taste
dairy product, cheese, vegetable, spinach
Chloe Paglia
  • Step 1

    Roll crust dough out and shape onto pie pan. Bake at 375°F for 10 minutes, or until golden brown.

    Gif by Chloe Paglia
  • Step 2

    Sauté Brussels sprouts with salt and pepper until caramelized.

    Gif by Chloe Paglia
  • Step 3

    Fold ricotta cheese, green onions, feta cheese, baby greens, and the egg together in a mixing bowl.

    Gif by Chloe Paglia
  • Step 4

    Add Brussels sprouts into the mixture and pour onto the baked crust.

    Gif by Chloe Paglia
  • Step 5

    Top with more feta and bake for 20 minutes at 400°F.

    Gif by Chloe Paglia
  • Step 6

    Allow to cool for 5-10 minutes. Slice and serve.

    Gif by Chloe Paglia