Writer's Note: The broccoli in the fridge was mocking me. Hello, yes, I am still here. And I will be here for the rest of eternity if you don't think of something to do with me. Seriously, it's bad when your produce can make you feel guilty. So here's a fun brunch dish to help you escape its judgmental stare.Ingredients:
12 oz. broccoli florets, cut small
5 oz feta, crumbled
2 eggs
1/2 cup flour
3 tbsp. olive oil
1 onion, diced
2 tbsp. full-fat traditional thick yogurt
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. dried mint
1/2 tsp. Aleppo pepper
Directions:
Preheat oven to 350 degrees. Grease a small square pyrex baking dish.
If you like, you can blanch or steam the broccoli for a minute or two to soften it, but it is likely unnecessary. Saute the onion with the olive oil over low-medium heat until the onions are soft and have taken on the hue of the olive oil.
Mix all of the ingredients in a mixing bowl and then pour into the pre-greased baking dish.
Bake in the oven for 25 minutes or until the top is slightly browned. Cool on the counter before cutting into serving pieces -- careful, the pie is very soft.
Serve warm.
