Pie recipe helps use eggs after Easter

By Sandy Oliver Special to the News, Special to the BDN
Posted April 09, 2010, at 7:56 p.m.

Hard-boiled eggs abound after Easter in lots of households. I love deviled eggs and egg salad sandwiches and creamed eggs on toast. I also like this pie, which I learned how to make from friends back in the ’70s. It is one of the earliest substantial vegetarian dishes I learned to make and, believe it or not, it was a kind of novelty, which shows you how mainstream vegetarian dishes have become.

We used to use cream cheese in this recipe but these days I look for something a little lower in fat. Now that goat cheese is so widely available, it is an excellent substitute, as is that thick Greek-style yogurt.

Thick yogurt is easy to make at home, by the way. You can use any plain yogurt you like. Line a colander or sieve with a piece of cheesecloth or coarse cloth and spoon a couple of cups of yogurt into it. Let it drain for an hour or two. That will give you thick yogurt. If you drain it longer, you can get a very firm, cheeselike yo-gurt that would be ideal for this recipe.

I also like a layer of feta cheese or blue cheese sprinkled on top before you add the top crust. You can adjust the amount to suit yourself, or leave it off altogether, but it adds nice flavor to the pie. Use the dill generously.

Egg and Cabbage Pie

Makes 6 main-course servings or more if a side dish

Pie dough for two crusts

½ cup cream cheese, goat cheese or yogurt cheese

4 hard-boiled eggs, sliced

3-4 cups shredded cabbage

2 onions, sliced thinly

2-4 tablespoons olive oil

2 cups sliced mushrooms

2 tablespoons butter

Minced garlic clove, optional

Dried or fresh dill

Feta, blue cheese or Gorgonzola

Preheat oven to 400 degrees. Line a pie plate with pastry, spread the cheese on it and then the sliced eggs. Saute cabbage and onions lightly in the oil until just wilted and add to pie. Sprinkle in some dill. Saute mushrooms and garlic in the butter then add to pie and top with feta or blue cheese. Place remaining crust over it and slash in a few places. Bake at 400 degrees for 15 minutes then reduce the temperature to 350 degrees and bake an additional 30 minutes, or until the crust is golden brown.

Looking for … Irish soda bread. It’s not just for St. Patrick’s Day. Arlene Neddeau of Caribou wrote asking for the recipe, which she doesn’t find in any of her cookbooks. I’ll bet anything one of you has a good one.

http://bangordailynews.com/2010/04/09/living/pie-recipe-helps-use-eggs-after-easter/ printed on August 1, 2014