In Your CSA boxes this week:
Rhubarb
Spinach
Eggs
Ramps
Kale
Greens, greens, greens..... if you are tired of simply wilting them down or chopping them into soup, try this traditional Mediterranean savory pie.
Rustic “Chortopita”
You are probably familiar with “spanakopita,” the famous Greek spinach pies made with phyllo dough. In Greece, the more typical home-made version involves a simple dough in place of phyllo and any greens (“chorta”) available at the moment—the more pungent the better.
The dough:
You are probably familiar with “spanakopita,” the famous Greek spinach pies made with phyllo dough. In Greece, the more typical home-made version involves a simple dough in place of phyllo and any greens (“chorta”) available at the moment—the more pungent the better.
The dough:
In a large bowl, put 1.5 cups flour. Make a “well” in the center and into the well pour ½ cup of very cold water, 1 tablespoon of olive oil and a pinch of salt. Stir the well with a fork, drawing the flour in slowly until the flour and water mixture is nicely combined, then remove to a cutting board and knead the dough until it has a smooth consistency. You may need to flour your surface lightly to keep it from sticking. Wrap the finished ball of dough in plastic and refrigerate for 15 minutes.
The filling:
4-6 cups pungent greens**—kale, turnip greens, mustard greens, dandelion greens, chard, spinach, etc. Wash the greens carefully and spin or pat them dry, then chop them.
1 carrot, finely diced
1 large onion, diced
2 pieces bacon (optional) diced
2 eggs, lightly beaten
2 cloves garlic, minced
4 oz. Feta cheese
Salt and Pepper
Dill (2 T. fresh or 2 tsp. Dried).
Heat 2 tablespoons of olive oil in a large skillet on medium heat. Add the bacon and cook a few minutes, until some of the fat renders and it just begins to crisp. Add the onions and carrots with a pinch of salt and pepper and sauté until golden. add the garlic and sauté another 30 seconds. Then add the greens. Toss lightly, just to coat the greens with the onion mixture, and then wilt the greens for about four minutes. Allow to cool. Drain off any water that has gathered in the pan. Then toss in the feta, eggs and dill and set aside.
Lightly oil a pie dish. Remove the dough from the fridge, cut off a third of it and set aside. Roll the larger piece out on a lightly floured board into a thin circle, one large enough to fit into the pie dish. Arrange the piece in the dish, just as if you were making a pie, with the edges of the dough overlapping the edges of the dish. Press down to remove any air bubbles, then add the filling. Roll out the other piece of dough into a “lid” for the pie; place on top of the filling and then seal the two pieces of dough together with your fingers, making a seam along the edge. Brush the top lightly with olive oil and puncture in a few places with a sharp knife. Bake at 400 degrees for about 35 minutes, or until the pie begins to turn golden. Remove from the oven and let cool at least fifteen minutes before slicing.
**If using a very bitter green (like turnip greens), it’s best to mix in another less strong green like spinach. About 50/50 is what I’d recommend.
The filling:
4-6 cups pungent greens**—kale, turnip greens, mustard greens, dandelion greens, chard, spinach, etc. Wash the greens carefully and spin or pat them dry, then chop them.
1 carrot, finely diced
1 large onion, diced
2 pieces bacon (optional) diced
2 eggs, lightly beaten
2 cloves garlic, minced
4 oz. Feta cheese
Salt and Pepper
Dill (2 T. fresh or 2 tsp. Dried).
Heat 2 tablespoons of olive oil in a large skillet on medium heat. Add the bacon and cook a few minutes, until some of the fat renders and it just begins to crisp. Add the onions and carrots with a pinch of salt and pepper and sauté until golden. add the garlic and sauté another 30 seconds. Then add the greens. Toss lightly, just to coat the greens with the onion mixture, and then wilt the greens for about four minutes. Allow to cool. Drain off any water that has gathered in the pan. Then toss in the feta, eggs and dill and set aside.
Lightly oil a pie dish. Remove the dough from the fridge, cut off a third of it and set aside. Roll the larger piece out on a lightly floured board into a thin circle, one large enough to fit into the pie dish. Arrange the piece in the dish, just as if you were making a pie, with the edges of the dough overlapping the edges of the dish. Press down to remove any air bubbles, then add the filling. Roll out the other piece of dough into a “lid” for the pie; place on top of the filling and then seal the two pieces of dough together with your fingers, making a seam along the edge. Brush the top lightly with olive oil and puncture in a few places with a sharp knife. Bake at 400 degrees for about 35 minutes, or until the pie begins to turn golden. Remove from the oven and let cool at least fifteen minutes before slicing.
**If using a very bitter green (like turnip greens), it’s best to mix in another less strong green like spinach. About 50/50 is what I’d recommend.
Home-made Rhubarb & Orange “Pop Tarts”
Roll out your own pie dough if you are feeling ambitious—but the store-bought dough sold in rolls works just fine.
One roll refrigerated pie dough
One roll refrigerated pie dough
4 cups rhubarb, cut into ½ inch pieces
Powdered sugar
Powdered sugar
2 tsp. orange zest
3/4 cup sugar
3/4 cup sugar
½ cup fresh orange juice
In a small saucepan, bring the rhubarb, sugar, orange zest and juice to a boil and simmer for 10-15 minutes, stirring occasionally, until the rhubarb has fallen apart much of the liquid has cooked off. Then allow to cool.
Preheat oven to 375 degrees. Cut the pie dough into eight identical rectangles (each about 4” x 6”). Place four of the rectangles down on a cookie sheet lined with parchment paper and top with a generous spoonful of the rhubarb jam, being careful to keep it in the middle. Place another rectangle on top and use your fingers to seal the edges of each tart, trying not to trap large air pockets. Then use a fork to crimp all the edges together. Stab a few little holes into the top of each tart.
Bake until just beginning to turn golden—7-10 minutes, keeping a close eye on them. Some rhubarb will likely ooze out—don’t worry. Allow to cool for five minutes, then dust them with a generous amount of powdered sugar and serve (warning: the contents will remain mouth-searingly hot for a long time!).
In a small saucepan, bring the rhubarb, sugar, orange zest and juice to a boil and simmer for 10-15 minutes, stirring occasionally, until the rhubarb has fallen apart much of the liquid has cooked off. Then allow to cool.
Preheat oven to 375 degrees. Cut the pie dough into eight identical rectangles (each about 4” x 6”). Place four of the rectangles down on a cookie sheet lined with parchment paper and top with a generous spoonful of the rhubarb jam, being careful to keep it in the middle. Place another rectangle on top and use your fingers to seal the edges of each tart, trying not to trap large air pockets. Then use a fork to crimp all the edges together. Stab a few little holes into the top of each tart.
Bake until just beginning to turn golden—7-10 minutes, keeping a close eye on them. Some rhubarb will likely ooze out—don’t worry. Allow to cool for five minutes, then dust them with a generous amount of powdered sugar and serve (warning: the contents will remain mouth-searingly hot for a long time!).
No comments:
Post a Comment