This past Friday, in preparation for picking up new vegetables on Saturday, I dreamed up a Greens Pie. This pie would be a single olive oil crusted savory pastry filled with cheese and all of the greens left in the fridge. It would look beautiful. The olive oil crust would roll out beautifully. It would be flexible and easily slide from board to pie plate, and there it would happily wait to be filled before being baked. The filling in the dream was sort of like Spanikopita, but my way. Feta, dill, fresh chives and their blossoms, tons of greens.
OK, so the filling was spot on. The crust, however, did not favor me or my methods, and so I made my first ever savory cobbler! We invited two friends for dinner and the entire dish was devoured, completely, in less than 10 minutes. Greens Pie may have turned into Greens Cobbler, but I think it was an utter success, no doubt about it.
1 olive oil pastry dough (2 c flour, 1/2 c olive oil, 1 t salt, ice water- up to 3 T, as needed, in the food processor and pulsed until forms a dough) refrigerated for at least an hour (mine was in for 24)
3 bunches of greens (I used 1 each of collards, spinach, and bok choy), washed, chopped, steamed, and set aside
2 boiling potatoes, boiled until soft, mashed, and set aside
1 onion, chopped
4 cloves garlic, minced
1/2 bunch or 1/2 c loosely packed chopped fresh dill
10 single or 1/4 c chives with their blossoms (or without)
1 c full fat cottage cheese
1/2 c crumbled feta
2 eggs lightly beaten
salt and pepper to taste
In a pan, saute in oil onion for 10 min, until soft and cooked, but not browned (use lower heat if necessary). Add garlic and continue to saute until fragrant. Empty out of pan and into a big bowl. Add herbs, cheeses, eggs, salt, and pepper. Mix well, then add in the potato and those greens. Combine everything well, and then pour into a 9x13 casserole dish. In clumps or rolled out and nicely cut squares, lay olive oil dough on top of greens mixture. Bake for 40 min on 400 degrees. Serve hot or at room temperature.