Greek Greens and Feta Pie with Cornmeal Crust

Ingredients

• 2 lb Swiss chard, kale, or other hearty greens (Use mature hearty greens, not baby spinach; washed, stems removed, and roughly chopped)
• 1 large Leek (White and light-green parts, thoroughly washed and thinly sliced)
• 4 Scallions (Thinly sliced)
• 0.5 cup Fresh dill (Chopped)
• 0.5 cup Fresh parsley (Chopped)
• 8 oz Feta cheese (Crum bled)
• 2 cup Fine- or medium-grind yellow cornmeal (For the porridge-like batter)
• 1 cup All-purpose flour (For the batter)
• 2 tsp Baking powder (For the batter)
• 1 cup Olive oil (Some for the batter and the remainder for the greens and pan; reserve extra for greasing if needed)
• 2.5 cup Water (Use 1 to 2 additional tablespoons if the batter thickens while standing)
• 1.5 tsp Fine sea salt (Plus more for seasoning the greens)
• 0.5 tsp Black pepper (Freshly ground, or to taste)

Steps

1. 1

   Heat the oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and set it on a rimmed baking sheet to catch any oil that may leak from the bottom during baking.

2. 2

   Prepare the greens by washing them thoroughly, removing tough stems and ribs, and roughly chopping the leaves. Thinly slice the leek and scallions, and chop the dill and parsley.

3. 3

   Place the chopped greens in a large bowl. Sprinkle with salt and massage or toss them firmly until they begin to soften and release moisture. Let them stand while preparing the remaining filling.

4. 4

   Add the leek, scallions, dill, parsley, feta, and black pepper to the greens. Toss thoroughly so the vegetables and cheese are evenly distributed. The filling should be raw and well mixed; it does not need to be cooked before assembly.

5. 5

   In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the olive oil and water, then whisk until smooth. The mixture should have the consistency of pancake batter.

6. 6

   Let the batter stand briefly. If it thickens beyond a spreadable pancake-batter consistency, whisk in water 1 tablespoon at a time, using up to 2 additional tablespoons as needed.

7. 7

   Pour about half of the batter into the prepared springform pan and spread it evenly over the bottom, taking it all the way to the edges.

8. 8

   Add the greens-and-feta filling over the batter. Spread it into an even layer and gently press it down so there are no large pockets or gaps.

9. 9

   Pour the remaining batter over the filling. Carefully spread it to cover the greens completely, sealing the batter against the edge of the pan.

10. 10

    Bake on the rimmed baking sheet for about 1 hour and 15 minutes, until the top is set and golden brown and the edges are browned. The center should feel firm rather than liquid when gently pressed.

11. 11

    Transfer the pie to a rack and let it cool in the pan before removing the springform ring. Cooling allows the porridge-like crust to set and makes the pie easier to slice.

12. 12

    Cut into wedges and serve warm or at room temperature. The pie may also be served lightly chilled.

Notes

Do not use baby spinach, whose delicate leaves become limp during baking, or frozen spinach, which is too dense and lacks freshness. Set the springform pan on a rimmed baking sheet during baking in case oil leaks from the bottom. If the batter stands and becomes too thick, thin it with 1 to 2 tablespoons of water.

Nutrition per serving

• main
• savory pie
• vegetarian
• Greek
• baked
• cornmeal crust
• make-ahead friendly
• warm or room temperature