Wild Greens Pie
By: Avigail Hurvitz-Prinz

Back when I was a new CSA member I remember feeling a lot of vegetable guilt when I couldn’t keep up with the large amounts of unfamiliar produce I kept getting. These days, I have a few standby recipes I turn. For a long time, the most troublesome species in my fridge was anything leafy and green. These days, though, they are no longer an obstacle – in fact, greens pie is a favorite for Shabbat dinners (and the leftovers make a perfect snack or late breakfast on Shabbat mornings). This recipe is a simple, country-style pie dough which can be made in advance and a filling extremely adaptable but is basically some combination of onions, greens and herbs. Enjoy!

Hortopita—Wild Greens Pie
From Modern Greek by Andy Harris

Ingredients:

1 quantity pie crust:
1 2/3 cups all purpose flour
8 tablespoons cold butter, diced
a pinch of salt
one egg
3-5 tablespoons cold water
Put the four, butter and salt into a food processor and blend until the mixture resembles
breadcrumbs. Add the egg, then with the machine running, slowly add enough water to
make a soft dough.
Form the dough into a disk, wrap in plastic film and refrigerate for at least 30 minutes
before using according to the recipe instructions.

Filling:
2 pounds mixed greens such as dandelion, mustard, chickweed, arugula, wild fennel,
been greens (alternatively use spinach, Swiss chard and a few fresh herbs)
2 medium-sized yellow onions, peeled and finely chopped & sauteed
8 oz feta, crumbled
1/2 cup grated kefalotiri or parmesan cheese
3 eggs, beaten
1 tablespoon dried oregano
3 tablespoons fresh mint
3 tablespoons olive oil

Carefully rinse the greens & cook them lightly. Combine greens with remaining
ingredients in a large bowl and season with salt and pepper to taste.

Preheat oven to 350. Lightly oil a 9 inch round pie tin. Roll out the pastry on a lightly
floured board to a thickness of 1/4 inch and loosely place into pie tin so that the pastry
covers the bottom and hangs over the sides. Put the filling into the pastry-lined tin and
pull the remaining pastry over the filling to create a top to the pie, tucking and pinching
any loose pastry bits into the sides. Bake for 45 minutes or until the top is golden brown.

Allow to cool. Serve either hot or cold, sliced into wedges. Serves 4-6.