Sunday, June 20, 2010

CSA 2: Greens pie

In addition to salad greens, I've been getting lots of other greens as well, ones that need to be cooked. Expecting a new shipment in a few days and left with a bunch of spinach, kale and beet greens I decided to make an old favorite. Spinach pie, this time with mixed greens. Normally I'd use garlic in this recipe, but since I still have plenty of scapes, I used them instead. And thinking it was more practical, I made individual pies instead of one big one.

Greens pie

several cups of green leafy vegetables, trimmed of stems and chopped
1 yellow onion, chopped
1 garlic scape, chopped
fresh dill, chopped
fresh parsley, chopped
1/2 cup crumbled feta (I used fat free)
2 egg whites
1 egg
filo dough
olive oil
salt and pepper

Preheat oven to 375 and defrost filo.
Boil a large pot of water and add the greens. Boil a few minutes and drain.
Heat some oil and add the onions and scape. Cook a few minutes, until well softened. Remove from heat.
Scramble the egg and egg whites together.
Add the greens, feta, dill and parsley, and eggs to the onion and mix well. Season with salt & pepper.

On a clean, dry surface lay 1 piece of filo dough. Using olive oil spray, spray 2/3 of the sheet. fold the filo into thirds so it ends up filo-oil-filo-oil-filo. Spray half of the filo and fold in half. You should have a square. Stuff it in a ramikin, centered, sides sticking up. Repeat in 5 more ramikins. Fill the filo cups with greens mixture and fold the filo corners down to cover.

Bake about 30 minutes, until they smell good and the filo is golden brown. Allow to cool on a wire rack for several minutes. Run a knife around the edge of the ramikin and place a plate upside down over it. Invert and tap the ramikin so the mini pie falls out.


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