3 pounds GREENS (6 cups)..with tough stems removed, washed and drained very well and cut into thin strips, with tender younger greens or dandelion, just wash drain and leave whole.
Place in large bowl and sprinkle liberally with sea salt, so it is well covered, using hands.
Leave it to rest for 1 hour.
Then with your hands, squeeze out all the water, dry it carefully and place in large bowl, separating leaves and add:
1/2 cup good olive oil
1 cup chopped basil leaves or parsley
1 1/2 cups grated Parmesan cheese
mix well and set aside once more.
In a medium bowl mix 2 cups whole wheat flour ( or 50:50) with 2 tbsp margarine, with a pastry cutter or 2 knives work into flour to form bread crumbs.
Then carefully add 8-10 tbsp cold water until a fairly stiff dough comes together when kneaded.
Allow to rest for 1 hour
Preheat oven 350f middle shelf
Divide the dough in 2 (1 slightly larger than the other)
Grease a 10 inch deep pie pan or cake pan
Roll out the larger piece of dough to line the pan with.
Add the Greens mix and smooth the surface.
Roll out the second piece of dough very thin, then place over chard like a table cloth (it should drape over the sides)...allow the pastry to ripple on top of pie surface, like a able cloth ruffled.
Pinch the edges of the pastry and fold the excess under the crust as you pinch around.
Make small steam holes over surface and brush with olive oil ( this makes it crispy).
Bake for 1 hour
Remove from oven drizzle with more olive oil and serve slices hot..this is wonderful and In Spain and France they make individual pies for eating as your ramble through the markets (in Spain they use no cheese but add raisins & almonds)..fantastic GOOD EATING
Variations: use any greens: chicory, spinach, kale,dandelion, escarole, chard, whatever is available and seasonal in your market.
No comments:
Post a Comment