Try this Greek Greens Pie with Cornmeal Crust recipe, or contribute your own.
Suggest a better description1. 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.
2. 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.
3. Preheat the oven to 375 degrees. Oil a 10-inch round baking dish or
cake pan. I prefer to use an earthenware baking dish.
4. 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.
5. 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.
6. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 162 | ||
Calories from Fat: 108 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 29mg | 9 % | |
Sodium 328.3mg | 11 % | |
Potassium 224.9mg | 6 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.7g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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