No votes yet
Active time
30 minutes
Total time
1 hour 30 minutes
8 servings
Serving Size
1/8 recipe


2 cups whole wheat flour

½ tablespoon baking powder

⅛ teaspoon salt

⅓ cup olive oil 

⅔ cup water



1 small red onion, finely chopped

3 cups firmly packed, chopped leafy greens (such as kale or spinach)

1 tablespoon fresh dill, chopped

½ teaspoon salt

5 ounces feta cheese, crumbled (we prefer the feta packed in brine for this recipe)

¾ cups plain Greek yogurt

¼ cup chopped peanuts, divided

¼ teaspoon black pepper

1 egg, lightly beaten

1 tablespoon olive oil

  1. Set oven to 400°F. Mix the flour, baking powder, and salt in a large bowl. Add the oil and rub the mixture between your hands until it reaches a breadcrumb like consistency. Add the water and mix until well combined, then cover dough with plastic wrap and let rest for 20 minutes.
  2. Put the red onion, greens, and dill in a large colander and sprinkle with ½ teaspoon salt. Knead with wet hands to wilt the greens, then rinse lightly with warm water and drain well.
  3. In a large bowl, combine the green mixture with the feta, yogurt, 2 tablespoons of the crushed peanuts and pepper. Then stir in the egg.
  4. Oil a pie pan. Take ⅔ of the dough (it will be a little sticky) and roll it out into a large circle, then place the circle into the baking dish, letting the dough drape over the edges a bit.
  5. Fill dough-lined pan with greens mixture. Roll out the remaining ⅓ of dough into a large circle, and place over greens mixture, pinching the edges together to seal the top and bottom crusts.
  6. Use a fork to poke steam holes on the top of the pie. Brush the top of the pie crust with milk and sprinkle with remaining 1 tablespoons crushed peanuts. Bake for 45 minutes, then let cool for 10 minutes before cutting into 8 wedges. 

An Oldways recipe and photograph, created in Partnership with The Peanut Institute, peanut-institute.org


Calories: 160
Total Fat: 9g
Saturated Fat: 2.5g
Sodium: 230mg
Carbohydrate: 16g
Fiber: 2g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 6g

Yield: 8 servings

Serving Size: 1/8 recipe

Review this Recipe