Dinner Tonight: Spinach, Red Chard, and Feta Pie
The great thing about this pie is that you can put virtually anything in it and it would (likely) taste delicious. The filling for this recipe called for spinach, beet greens, leeks, onions, fresh dill, a few eggs, feta, and mozzarella. I more or less followed the recipe, because I’m a chicken when it comes to experimenting on the first go. But another great combination would be smoked salmon, dill, and diced potatoes. You could even make a vegan version of the pie with crumbled firm tofu, nutritional yeast, basil, cremini mushrooms, walnuts, and sun-dried tomatoes.
Below is the recipe for the crust. I haven’t made it with vegan alternatives, so if anyone tries it let me know how it turns out! As for the filling: go crazy!
1 3/4 cups all-purpose flour
1 tsp salt
1/3 cup extra-virgin olive oil
1/3 cup milk
To make dough, mix together dry ingredients in a bowl and wet ingredients in a separate bowl. Pour the wet ingredients into the dry and mix with a wooden spoon until a dough is formed.
Knead dough on a lightly floured surface until smooth (approx. 2 minutes). Form into a ball and wrap in plastic wrap. Let sit in refrigerator for 30 minutes.
After dough has chilled, roll into a 16 inch circle(ish) on a floured surface. Roll onto rolling pin and unroll onto a skillet or dish 9 inches in diametre. You should have extra dough hanging off the sides of the skillet.
Pile filling into crust and fold hanging dough on top of the pie. Bake pie for 45 minutes at 350 degrees farenheit or until crust is golden.
Can be served hot or cold. (I ate mine cold after being refrigerated overnight…yum!)