Charles Masters
Hands-On Time
20 Mins
Total Time
1 hour
Serves 4

How to Make It

Step 1

Heat oven to 400° F. Heat the oil in a large pot over medium heat. Add the onions and ¼ teaspoon each salt and pepper. Cook the onions, stirring occasionally, until golden brown and completely soft (adding 1 to 2 tablespoons water, if needed, to scrape up any browned bits), 15 to 20 minutes. Add the broccoli, half the Feta, and the rosemary.

Step 2

Meanwhile, roll the piecrust on a floured surface into a 14-inch circle. Place on a parchment paper–lined baking sheet. Brush the crust with the mustard, leaving a clear 1½-inch border.

Step 3

Top the piecrust with the broccoli mixture, leaving the same border. Fold the edges of the piecrust over toward the center, overlapping slightly and covering the filling by about 1 inch. Top the filling with the remaining Feta.

Step 4

Bake until golden brown, 30 to 35 minutes. Serve warm, with the salad.

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