This is vegetarian comfort food at it’s best. A hearty, warm dinner pie stuffed full of greens on a cold winter evening, next to the fire, with a glass of red wine… But it’s almost spring! And we are dreaming of the days when fresh greens will return to the garden. Until then, however, kale from the farmer’s market will keep us warm and looking forward to longer days full of more and more sunshine.
This pie would be delicious with any type of greens: kale, chard, collard greens, mustard greens, beet greens, spinach – your choice, mix and match. We had a large amount of chard and some phyllo dough, which inspired this recipe. If you don’t like working with phyllo dough, you can omit it. The recipe puffs nicely right in the dish with the biscuit-like batter. Or you could also use a regular pie crust as an easy substitute.
2 tbsp butter
1 yellow onion
1 large clove garlic, minced
1 large bunch greens, roughly chopped
3 hard-boiled eggs, chopped
3 raw eggs
1 cup homemade yogurt
3 tbsp mayonnaise
3 tbsp stone-ground Dijon mustard
1/2 tsp baking powder
1 cup flour
1/4 tsp cayenne pepper
1 tsp rosemary
1/2 tsp salt
fresh ground black pepper, to taste
10-12 sheets phyllo dough
3-4 tbsp melted butter
1) Preheat the oven to 375F. Heat the butter over medium heat until melted. Add the onion and cook for 1-2 minutes. Add the garlic and the greens. Cook until the greens are rather tender, but not too wilted. Remove from heat and set aside.
2) Combine the yogurt, mayonnaise, mustard, raw eggs then add the flour and baking powder. Stir in the salt, rosemary, cayenne pepper, and add fresh ground black pepper to taste. Set aside.
3) Lightly grease a baking dish (9 x 12) with butter or oil. Lay down a piece of phyllo dough and brush with butter. Continue adding layers in this matter until 5-6 sheets are on the bottom layer. (Life Hack: Use spray butter or spray oil… I don’t do this, but it does save time and fuss!)
4) Combine the batter and the kale mixture, gently stir in the hard-boiled eggs. Pour into the baking dish on top of the layers of phyllo dough. Begin adding top layers of phyllo dough in the same manner, buttering each sheet after adding, until there are 5-6 sheets covering the top.
5) Bake for 40-45 minutes, until the crust is golden-brown.
Serve with an arugula or sprout salad. Makes plenty of leftovers for the rest of the week!