GREEK GREENS PIE WITH CORNMEAL CRUST

Greek Greens Pie With Cornmeal Crust image

This is a beautiful, rustic and comforting dish adapted from recipes from Epirus, a mountainous region of northwestern Greece. The cornmeal crust is like a thin layer of polenta both above and below the greens, which are fragrant with dill, mint and parsley. I use fine cornmeal, which is sometimes packaged as corn flour. It's important to let the pie sit for 30 minutes after baking so that the crust can set.

Provided by Martha Rose Shulman

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 pounds spinach, chard or beet greens, or a combination, stemmed and washed thoroughly; if using packaged baby spinach, only 1 pound is required
1 medium onion, finely chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped flat-leaf parsley
1 bunch scallions, chopped
Salt
freshly ground pepper to taste
5 ounces feta cheese, crumbled
1/4 cup extra virgin olive oil
2 cups milk
145 grams (1 cup) fine cornmeal
1 cup water, as needed

Steps:

If using spinach, wash the leaves, then steam, in batches if necessary, for 1 to 2 minutes, just until wilted. If using chard or beet greens, either steam 3 to 4 minutes, until wilted, or blanch in salted boiling water for about 2 minutes. Transfer the wilted greens to a bowl of cold water, then drain and squeeze out moisture. Chop medium-fine and set aside in a large bowl.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the scallions and cook for another minute, then stir in the greens and chopped herbs. Toss everything together, season to taste with salt and pepper, and remove from the heat. Add the feta and stir together.
Preheat the oven to 375 degrees. Oil a 10-inch round baking dish or cake pan. I prefer to use an earthenware baking dish.
Combine the milk and 1/2 cup water in a medium saucepan and bring to a simmer over medium heat. Add salt to taste and slowly stream in the cornmeal while stirring with a whisk or a wooden spoon. If you don't add it in a very fine stream it will lump. Stir until the mixture is thick, like polenta. Remove from the heat and place half of the mixture in your oiled baking dish. Moisten your hands and spread the cornmeal mixture over the bottom of the pan in a thin, even layer.
Spread the greens over the cornmeal bottom crust in an even layer. Dilute the remaining cornmeal mixture with water until it is the consistency of wet sand. Stir in the remaining olive oil. Spoon it over the greens and spread, using the back of a spoon or moistened hands, in an even layer. Don't worry if it doesn't cover every bit of the top.
Bake 45 minutes to 1 hour in the preheated oven, until the top is browned. Remove from the heat and allow to sit for 30 minutes before cutting.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 7 grams