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