Dining and Cooking
Original Collections

Mixed-Greens Pie With Cornmeal Crust

Ingredients

  • ⅓ cup, plus 3 tablespoons, extra-virgin olive oil
  • 2 large leeks, white and light green parts only, cut into 1/8-inch slices (about 2 cups)
  • 1 pound mixed dark greens (chard, lacinato kale, spinach), washed, stems removed and cut into broad ribbons
  • 2 teaspoons kosher salt
  • 4 scallions, white and light green parts only, thinly sliced
  • 2 tablespoons finely chopped dill
  • 3 tablespoons roughly chopped flat-leaf parsley
  • 2 ounces kefalograviera, kefaloteri or kasseri cheese, grated (about a heaping 1/2 cup)
  • ½ cup ricotta cheese
  • ½ cup manouri or feta cheese
  • 2 eggs, lightly beaten
  • 1 ¼ cup whole milk
  • 1 cup cornmeal
  • All-purpose flour, as needed
  • Greek yogurt, for serving
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      471 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 95 milligrams cholesterol; 1259 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Preheat the oven to 375 degrees. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature.
  2. Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside.
  3. In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour.
  4. Serve warm or at room temperature, with Greek yogurt on the side.
  • Kefalograviera is available at Titan Foods, (718) 626-7771; titanfood.com. Kasseri is available at Murray’s Cheese, (212) 243-3289; murrayscheese.com.

1 hour 45 minutes

Related Posts

Dining and Cooking