Broccoli Pie

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 heads broccoli
  • Kosher salt
  • 1 cup plain Greek yogurt
  • 8 ounces low-fat or light cream cheese, at room temperature
  • 1 tablespoon onion soup mix
  • 12 small cherry tomatoes, for garnish
Directions

Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.

Trim the broccoli into florets. When the water boils, add the florets and a big pinch of salt. Cook until the broccoli is just tender, about 3 minutes. Drain and plunge the florets into the ice water to stop the cooking. When they are thoroughly chilled, drain, and spread them out onto a paper towel lined sheet pan to dry.

In a small bowl, mix together the yogurt, cream cheese, and onion soup mix. Transfer the yogurt mixture to a large resealable plastic bag. Arrange the broccoli, on a serving platter, cut sides down, so that they form a domed pie-like appearance. Cut the tip off the corner of the bag and pipe a lattice-work design over the broccoli. Garnish with the cherry tomatoes and serve.


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