A mixture of greens and a riot of herbs make this a tasty vegetarian option. This pie is labor intensive, but worth the effort. It is delicious and attractive. Most of your time will be frying the potatoes for the crust. If you want to avoid this, you could do the same filling in a filo pastry. You can substitute a combination of white onions and scallions for the spring onions.
Our video walks you through this recipe (including how to make the crust).
3 large spring onions, whites and greens separated and finely sliced
1 bunch chard, stems and greens separated and finely chopped
1 bunch spinach, leaves only
2 cups of assorted fresh herbs, finely chopped (cilantro, parsley, dill, and mint are a good mix)
3 large potatoes, peeled and sliced ⅛” thick
1 cup ricotta cheese
½ cup feta cheese
2 eggs, beaten
zest of one small lemon
salt and pepper
Preheat oven to 375 F/ 290 C.
In a large pan over medium high heat, add enough oil to cover bottom. Add whites of onion and sautee until soft. Add chard stems and cook 4 minutes. Add chard greens and cook another 4 minutes. Add spinach and herbs and stir. Remove from heat and place in strainer over large bowl to drain.
In the meantime add olive oil to a skillet over high heat. Fry potato slices, turning, until golden, working in batches. Place on paper towels as they finish.
Add the cooled greens to a bowl with the ricotta, feta, eggs, and zest. Mix well. Salt and pepper to taste.
Butter a 9″ springform pan and set it on a baking sheet.
To assemble the pie cover the bottom with the potato rounds, overlapping. Start at the edge and work towards the center. Then cover the sides in the same fashion.
Pour in the greens and smooth the top as much as possible. Place in oven. Bake about 40 minutes, until firm and golden in places.
Use a spatula to loosen the edge of the pan from the potatoes, if necessary. Release the spring and gently lift off the side. Carefully transfer from bottom onto serving platter. Serve.
For more veggie pies try our Zucchini and Rice Filo Pie.