I really did not think I would be sharing this with you. I mean, really, a salmon pie? But I couldn’t resist trying it, it did have feta in it after all. How can something with feta be bad?
Well, not only was it not bad, it was really good! Even my 7 year-old enjoyed it, and he has been very picky lately. He ate every last bite! And, to top it off, my husband had it cold for lunch the next day and told me he really enjoyed it cold, even more than he did hot.
We paired it with a Tuscan Kale Salad – with kale from my garden. A happy dinner!
Salmon and Feta Pie
from Bumble Bee
1 pouch (5 oz.) Pink Salmon, flaked
1 cup low fat cottage cheese
4 ounce light cream cheese, softened
3 large eggs (from Farmer Kim)
1 tablespoon teaspoons chopped fresh dill or 1/2 tsp dried dill
¼ teaspoon ground black pepper
2 green onions, chopped (from the garden)
½ cup crumbled feta cheese
1 9-inch unbaked frozen pie shell, thawed according
to package directions
Preheat oven to 375 F.
In food processor, process cottage cheese until smooth.
Add cream cheese and process until smooth.
Add eggs, dill and pepper, continuing to process until smooth.
Stir in salmon, green onions and feta cheese. Pour into pie crust.
Bake 35-40 minutes or until set.
Serve and Enjoy!
Serves 6 – 8
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