Garden Greens and Herbs Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Michelle's Pie Crust, doubled in quantity, cold
3 Cups Mixed Cooked Greens (Spinach, Arugala, Escarole/Chicory, Dandelion Greens, Turnip Greens, Collard Greens, Mustard Greens, Swiss Chard, etc)
2 Green Onions, minced
1 Cup of fresh mixed herbs, chopped (Lemon Balm, Verbena, Mint, Basil, Lovage, Parsley, Oregano, Dill, Thyme, Bee Balm, Rosemary, Lavender Blossoms, etc). If no fresh herbs are available, use 1 tablespoon of mixed or favourite herbs.
2 Cloves Garlic, crushed and minced
1/2 Cup Half & Half or Whole Cream
1/2 Cup Swiss, Gruyere or Parmesan Cheese, grated
1 Egg, room temperature
Salt and Pepper to taste
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Directions: |
Directions:Cut pie dough in half, then roll out to fit your pan. Gently lay the pie crust into the pan and make it fit well, slicing off extra over hanging pieces.
Sautee garlic, green onions and herbs for two minutes, add to the greens and mix thoroughly in a large bowl. When the greens mixture is cool enough, add egg, cream, cheese, salt, and pepper, stirring well to combine. Turn out entire contents into the pie pan.
Preheat oven to 375 ºF.
Roll out second dough half and top the pie, sealing the edges thoroughly, making a decorative edge as you go. Using a razor shape knife, make ten to twelve holes, evenly spaced for presentation, around the top. This allows the internal heat to release and not boil the pie over. If any extra dough is left, leaves or other decorations may be made with them and placed on top. Be sure to egg wash the bottoms of each piece to ensure proper adherence. Egg wash the top if desired.
Bake for 20-30 minutes, or until top is golden brown. Cooking time may vary. Allow to sit for five minutes before cutting. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30-45 minutes |
Personal
Notes: |
Personal
Notes: If you'd prefer, you can simply make a galette, allowing the entire dough to hang over the sides, and then wrapping it up with an uneven and wrinkled appearance. It makes it quite rustic and attractive with an egg wash and requires far less work.
My temperatures and times are based upon my electric oven. Your times may vary. Check upon it frequently the first time you make it to know what works for you.
This makes an excellent main dish with bread and wine on the side. A robust ale works quite well as a pairing.
Place the pie on a lower rack to ensure the bottom finishing if problematic.
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