1 1/4 pounds of any assortment of fresh greens such as spinach, Swiss chard, nettles, dandelion greens, sorrel, lambsquarters, ramps, garlic mustard. If using frozen, use 3 cups of frozen greens.
2 to 3 cups finely chopped fresh herbs (can include a mix of chives, basil, parsley, dill, or mint - you can use oregano or thyme but in smaller amounts)
6 to 7 eggs, beaten
12 oz crumbled feta
1 large chopped onion
1 chopped leek (optional)
3 Tbsp olive oil
Grated zest from one organic lemon
Salt & pepper to taste (keep in mind the feta already makes the filling salty)
1 cup whole wheat flour
2 cups white flour
2 tsp. Baking powder
1/2 tsp salt
1/2 cup olive oil
1/2 cup yoghurt
A few tablespoons of water, if needed
1 egg for brushing the top crust
To make the pie crust, mix the flours, baking powder, and salt together in a large bowl. Add the olive oil and mix in until crumbly. Stir in the yoghurt and if needed, add a little bit of water, one tablespoonful at a time (I used about one tablespoon of water). Don’t overmix the dough. Once it comes together easily and is not too wet or too dry, shape it into 2 balls, one slightly smaller than the other, flatten them slightly, wrap them in a bit of wax paper, and place in the fridge for about 30 to 45 minutes.
To make the filling, rinse the greens and steam them for about 5 minutes (I simply steam them in a large pot with about 1/2 inch of water at the bottom). Once the greens are cooked but still hold a nice shade of green, drain them and let them cool a bit. (Save the green water for your next soup or water your plants with it, it’s very nutritious). Once the greens are cool enough to handle, squeeze them using your hands to remove as much water as possible. Chop the cooked greens and place them in a large bowl.
Sauté the chopped onion and leek in the olive oil on medium heat until softened and translucent. Let them cool.
Add to the greens the beaten eggs, chopped herbs, crumbled feta, cooled onion and leek, lemon zest, and salt and pepper to taste (keeping in mind the feta already makes the mixture salty). Mix all the filling ingredients together.
Assemble the dough and filling in a deep pie dish or an 8 by 11 inch casserole baking dish. Roll out the larger piece of chilled dough into a rectangle, quite thin, about 1/8 inch thick. Place the large piece down into the bottom of your pie dish. Brush a little olive oil all over the dough. Add the filling, spreading it out evenly. Fold the overhanging edges of the bottom dough over the filling (you may wish to trim them a bit as I did in the video). Brush a little water around the edge of the folded down dough. Then place the smaller piece of dough, also thinly rolled out, on top to cover the filling. Pinch the dough edges together so they are well sealed. Brush the beaten egg over the top of the pastry. Cut a few vent holes in your top layer of dough to let the steam out. Decorate with leftover greens and edible flowers, if you wish. I used pansies, violets, chives, garlic mustard, and mint to decorate.
Bake for 45 to 55 minutes in a 350 oven, or until the crust is nicely golden and looks done. Allow the pie to settle and cool for 20 minutes or so before slicing and serving. You can make it ahead and reheat it.
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