• Cooking Time: 30-40 min
• Servings: 2 x 9 inch pies
• Preparation Time: 20-30 min
• 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)

1. Preheat the oven to 180oC (350oF).
2. 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.
3. Place the cooked greens in a bowl and let them cool for a few moments, and incorporate the herbs (if using - optional).
4. 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.
5. * 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.
6. (Note from Julie Aube: you can also use two farm eggs.)

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!