Greek greens pie

Last night I made Greek pork chops and rice - browning chopped onion and garlic with the chops and adding rice and lemon, topping with feta. We ate the pork chops, but I have leftover spinach and rice. I have more frozen spinach and feta, and think this would be good with blackeyed peas and sausage.

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.
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Well’s Vegetarian Thanksgiving 2011
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Recipes for Health: Cornmeal for Thanksgiving and Year-Round (November 14, 2011)

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 and 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

1. 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.

Yield: 6 servings.

Advance preparation: You can make this hours before serving. It’s good at room temperature, or you can warm it in a low oven. It will keep for 3 days in the refrigerator.

Nutritional information per serving (6 servings): 308 calories; 6 grams saturated fat; 1 gram polyunsaturated fat; 8 grams monounsaturated fat; 28 milligrams cholesterol; 32 grams carbohydrates; 5 grams dietary fiber; 389 milligrams sodium (does not include salt to taste); 11 grams protein

thyme gruyere gougeres

1/4 cup (1/2 stick) unsalted butter
1 cup all-purpose flour
Large pinch of cayenne pepper
Large pinch of kosher salt
1 cup plus 3 tablespoons grated Gruyère
1/2 cup grated Asiago
2 teaspoons fresh thyme leaves plus more for garnish
5 large eggs

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Preparation

Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.

Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"–1 1/4" rounds, spacing 1" apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.

Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325°F oven until hot, 10-15 minutes.

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