Broccoli Pie

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.
  2. 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.
  3. 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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