I think like a lot of people I love anything wrapped in pastry.
I have bought things like pies and sausage rolls in Australia and the UK and beef patties in The Bahamas and eaten the pastry and tossed the strange meat like fillings.
This pie however has a great mix of assorted greens, herbs and a touch of pepper flakes which make for great eating so nothing gets tossed.
Originally I made this with double the pastry, and feta cheese in the filling.
I decided to change it up and cut the calories and fat and make a vegan pie.
The nutritional value of greens cannot be overstated. Eating mixed greens every day adds vital minerals and vitamins to your diet. Both cooked and raw servings provide these benefits. I personally like mine cooked. I find it easier to eat a huge plate of greens when they are wilted in a closed lid saucepan than eating them raw.
Leeks chopped.
Give the leeks a good wash they often have a lot of grit through the leaves.
Leeks on the pan with a little water. Greens fit into 2 saucepans with lids on to wilt.
Dill and mint
Press water from the wilted greens
Mix herbs, wilted greens, leeks, red pepper, salt, and pepper.
Knead pastry for about 12 minutes.
Divide pastry into 4 parts.
Freeze 2 sections of the pastry for a later pie.
Roll out pastry for the bottom of the pie and then for the top.
Put the filling in the pie.
Ready to cook.
Baked and ready to try.
Served on my mums dinner plate she got for her wedding in the 1950s but never used (sat in the cupboard).
Lets use this stuff.
Ingredients
For the filling
- 4 medium leeks. (I just used the amount that is sold in a bunch together)
- 35oz of mixed greens (I used spinach, kale, and arugula)
- 40 grams of dill
- 20 grams of mint
- 1/2 cup of parsley
- 1/2 tsp of red pepper flakes
- 2 tsp of salt (I use pink Himalayan)
- 1/4 tsp of ground pepper
- Chop and clean the leeks. Put on a pan with a few tablespoons of water and cook until wilted about 10 minutes.
- Put the greens into saucepans cover with a lid on low to medium heat and cook until wilted. Put the spinach on the bottom as it seems less likely to stick. Stir frequently during this process to make sure they aren't sticking. Drain the greens and press out the excess fluid.
- Chop the dill, mint, and parsley. I remove the thicker stems.
- Mix together the leeks, greens, herbs, red pepper flakes, salt, and pepper.
For the pastry
- 2 cups of whole wheat flour
- 1/2 cup of semolina flour
- 1/2 cup of cake flour
- 1 tsp of salt
- 2 tbs of balsamic vinegar
- 1 cup of water
- 1/2 cup of extra virgin olive oil
- extra flour for kneading
- Mix the whole wheat, semolina, and cake flours with the salt in a medium bowl.
- Mix together the vinegar, water, and olive oil and add to the flour mixture.
- Knead the dough for about 10 minutes.
- Shape into 4 balls.
- Wrap 2 of the balls in alfoil and freeze for another time.
Assembling the pie
- Brush a little olive oil on the bottom of a medium or large lasagna dish.
- Roll out one of the sections of pastry and place on the bottom of the dish.
- Place the green filling on the pastry.
- Roll out another section of the pastry and put on the top of the pie.
- Cut some slits in the top of the pie.
- Cook for 50 minutes at 350 degrees farenheit.