This recipe is a play on familiar spanakopita, made with spinach. Whenever I have made spanakopita in the past, I made it from a recipe-driven point of view, buying special ingredients from the grocery store and assembling them in specific amounts. Chock that up to my inexperience, but it never really occurred to me, until now, to make that pie in a free-form way. As Yotam Ottolenghi describes in his book Jerusalem, this isn’t a recipe to be made from buying little packets of herbs from the store. This is what you make when you’ve come from a true farmer’s market with unruly heads and bundles of fresh greens and herbs, or, even better, you are growing them yourself and you have so much you need ways to melt them down into savory dishes. This is additionally a good way to use up bits of delicious cheese. You pretty much can’t go wrong with the filling proportions and because the filo pastry looks all the better with rustic flourishes and scrunches, that part is worry-free, as well.
In addition to being a delicious way to use an abundance of produce, this is an extremely versatile dish to have on hand this time of year, particularly if you have company. It is a splendid side dish to any kind of meat you have cooking. It also makes a comforting breakfast as well as a classy lunch with salad. It keeps nicely in the refrigerator for a couple of days. Rewarm portions in a 350 degree oven.
Adapted from Jerusalem
- 2 Tbsp olive oil, plus extra for brushing the pastry
- 1 large onion, diced
- 1 1/2 lbs (about 8 cups) hearty greens (Swiss chard, bok choy, spinach, kale etc…) thick stems separated from leaves, each roughly chopped
- 1 large bunch of green onions, chopped
- 1 cup mixed fresh herbs and tender greens (parsley, mint, dill, arugula etc…) chopped
- 4 oz ricotta cheese, crumbled
- 2 oz feta cheese, crumbled
- 4 oz other cheese, grated (sharp cheddar, goat cheese etc…)
- Grated zest of l lemon
- 2 large free-range eggs
- 1/3 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 1/2 tsp sugar
- 9 oz filo pastry
Pour olive oil into a large, deep frying pan over medium heat. Add the onion and saute for 8 minutes, without browning. Add the green stems and continue cooking for 4 minutes, stirring occasionally. Add the green leaves, increase the hat to medium-high, and stir as you cook for 4 minutes, until leaves wilt. Add the green onions, tender greens, and herbs and cook for 2 minutes more. Remove from the heat and spread the vegetables into a 9′ x 12′ baking pan. Put it into the freezer for about 10 minutes to cool.
Once the mixture is cool, squeeze out a much liquid as you can and transfer to a mixing bowl. Add the cheeses, lemon zest, eggs, salt, pepper, and sugar and mix well.
Preheat oven to 400 degrees.
Lay out a 9′ x 12′ baking dish. Divide 1/2 packet of filo pastry into two roughly equal portions. Freeze remainder for another use. Place a damp dish towel over the sheets. Pour about 3 tablespoons olive oil into a small bowl. Dampen your hands with olive oil and pick up a sheet of filo. Brush your hands over the sheet and then place it into the bottom of the baking dish. Continue in this way, placing some of the sheets so they overlap the sides of the dish, until 1/2 of the filo packet is used. Place the filling on top of the pastry and bring sides around it. Then, continue placing the rest of the filo packet, in the same way as before, on top. Finally, tuck the filo sheets down around the sides of the pie.
Brush the top generously with olive oil and bake for 30 to 40 minutes, until the center is bubbling and the top is crisped and golden. Remove from the oven and serve warm or at room temperature.