Savoury Leafy Greens Salty Pie


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Serves 2 x 9 inch pies | Prep Time 20-30 min | Cook Time 30-40 min

Why I Love This Recipe

Inspired by Julie Aube's recipe (Mangez local): https://julieaube.com/tarte-salee-aux-verdures/

FEATURING: Spinach and / or any leafy vegetable you have.

Simple but good!


Ingredients You'll Need

30 ml (2 tbsp) sunflower oil (divided)
2.5 to 3 liters (10 to 12 cups) of washed, wrung and chopped greens (about 400 g) - e.g. spinach, kale, chard card, pac choi, rabioli leaves, etc.
1 bunch of finely chopped green onions (or 1 onion, peeled and chopped)
30 ml (2 tbsp.) of homemade uncooked oat cream * (or other cream of your choice)
2 homemade pie crusts, cooked - see a recipe here: https://www.ricardocuisine.com/en/recipes/4584-canola-oil-shortcrust----
Salt and pepper, to taste

OPTIONAL (I rarely put it): 250 ml (1 cup) of parsley, finely chopped (or other herbs you have on hand)


Directions

Preheat the oven to 180oC (350oF).
In a skillet, heat 15 ml (1 tablespoon) of sunflower oil and add the greens. Cook them until they are tender and the water has evaporated.
Place the cooked greens in a bowl and let them cool for a few moments, and incorporate the herbs (if using - optional).
Absorb the excess water, if needed, using a clean cloth. Add salt and pepper, 15 ml (1 tbsp) of sunflower oil and the oat cream. Mix and pour into the pie crusts. Serve hot or warm.
* For oat cream (that is used as a binder): In a mixer, mix 125 ml (½ cup) of a leftover cooked oats with 60 ml (¼ cup) of water until smooth and smooth (like cream). Adjust the water, if needed. You can also use leftovers from another cooked cereal, such as barley or buckwheat.
(Note from Julie Aube: you can also use two farm eggs.)


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