Greens and Herb Pie in a Potato Crust

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).

Ingredients:
olive oil
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

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Zucchini and Rice Filo Pie

Zucchini, rice, and a mixture of herbs encased in filo pastry makes a light summer pie. This recipe is inspired by Nigel Slater’s River Cottage Veg. It is a great book of vegetable dishes that you really should have. Add a salad for a great summer meal.

Ingredients:
1 lb/ 500 g zucchini, grated
⅓ cup/ 75 g long grain rice
½ red onion, chopped
2 ½ oz/ 75 g hard cheese
2 large eggs, beaten
2 Tbsp olive oil
6 Tbsp finely chopped mixed herbs (thyme, parsley, dill, basil)
Salt and freshly ground pepper
8 oz/ 250 g filo pastry
6 Tbsp/ 100 g butter, melted

Preheat oven to 375F/ 190C.
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