Ingredients
Scale
Pie dough (homemade or store-bought)
2 litres stinging nettles
6 sun-dried tomatoes, chopped
6 eggs
2 dl (¾ cup + 1 tbsp) heavy cream
100 g (3 ½ oz) feta cheese
Black pepper, to taste
Salt, to taste
To Serve
Salad
Crème fraîche
Instructions
- Steam the stinging nettles for 5 minutes. Set aside to cool slightly, then squeeze out the excess liquid with your hands. Roughly chop the nettles.
- Crack the eggs into a bowl and whisk to break up the yolks.
- Add the chopped nettles, sun-dried tomatoes, and heavy cream to the eggs. Season with salt and black pepper, and mix well.
- Place the dough in a pie dish and use a fork to poke holes in the bottom.
- Pour the filling into the pie crust and crumble the feta cheese over the top.
- Bake in the oven at 200°C (400°F) for 35–40 minutes, until the filling is set and the top is golden.
- Let the pie cool slightly before serving.
- Serve with a simple salad and a dollop of crème fraîche.
- Prep Time: 20 minutes
- Cook Time: 40 minutes