1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional
Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.
Cook until the greens are dry. Remove from heat and stir in dill,
oregano, salt, and pepper. When slightly cooled, crumble in feta and
stir in the eggs and rice.
Scrape into greased large pie pan, smooth the top, and sprinkle with
pine nuts. Bake at 375f for 35 to 40 minutes.