Best Greek Greens Pie With Cornmeal Crust Recipes

GREEK GREENS PIE

Steps:

• If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
• Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
• Chop and set aside in a large bowl.
• In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
• Stir in the greens and chopped herbs; season with salt and pepper and toss well.
• Stir in the feta cheese.
• Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
• In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
• Continue to stir until the mixture thickens like polenta.
• Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
• Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
• Bake until the top is browned, about 45 minutes to an hour.
• Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
• NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.

MIXED-GREENS PIE WITH CORNMEAL CRUST

Steps:

• Preheat the oven to 375 degrees. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature.
• Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside.
• In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour.
• Serve warm or at room temperature, with Greek yogurt on the side.