Pi Day! Easy, Cheesy, Krauty Pie!

March 14, 2018

Technically, I suppose, some would say this is a tart, but in my mind, tart is just "fancy" for pie (right?), and we're celebrating Pi Day the best way we know how! 


Use the tart shell of your choosing for this recipe. Because so many folks are adopting low-carb lifestyles these days, and because I love to experiment with alternative flours, I made this simple to make and easy to work with grain-free keto pie crust from ruled.me.   


In addition to three (Count 'em... three!) types of cheese, I used our Slow Brine Seed & Salt kraut, as well as a mix of veggies from Farmer Paul and Aurora's 
Greenheart's Family Farm share, including onions, dino kale, and spinach. Feel free to sub out the greens for some other variety, or whatever you have on hand. I hope you give this one a try, or use it as inspiration for incorporating our krauts and kimchi into more of your meals. 

Easy, Cheesy, Krauty Pie


1 par-baked tart shell to fill a 9 inch tart pan (I used this one)

2 oz. cheddar cheese, grated

1 tablespoon olive oil

1 medium onion, diced

1 bunch dino kale, destemmed and chopped into bite-sized pieces

4 cups baby spinach

1 cup Seed & Salt sauerkraut
1 cup finely chopped dill, divided

3 oz. feta cheese, crumbled

2 Tbsp grated parmesan cheese


Pre-heat oven to 350 (perhaps you're already there after par-baking your tart shell?). Evenly spread grated cheddar cheese on the bottom of the tart shell, and set aside. 


Heat a skillet, and add the olive oil. Saute onion a few minutes until translucent. Add kale and saute until wilted, followed by the spinach, the sauerkraut, and finally, all but 2 tablespoons of the dill. Saute until the liquid from the vegetables and kraut evaporates (no one wants a soggy pie, afterall). Add crumbled feta and mix to incorporate. This mess of veggies, kraut and cheese will look too abundant to fit in your tart shell. Persevere! Pack it in good, real good. 


Sprinkle top with parmesan and reserved dill. Pop the whole thing in the oven until the cheese is melty and the crust is sufficiently crusty, about 20 minutes. 







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Moss Beach, CA