I make this pie a lot at the moment I always have a couple of current favorites that I cook every week. Right now it's this pie and curried lentils.
I usually leave out the feta cheese and halve the pastry but I was making it for family who aren't vegan so thought I would change it up a bit.
It' s delicious and can be reheated for a few days.
Ingredients
For the filling
4 medium leeks. (I just used the amount that is sold in a bunch together)
35oz of mixed greens (I used spinach, kale, and arugula)
40 grams of dill
20 grams of mint
1/2 cup of parsley
1/2 tsp of red pepper flakes
2 tsp of salt (I use pink Himalayan)
1/4 tsp of ground pepper
8oz crumbled feta cheese
6oz Julienne cut sundried tomatoes
- Chop and clean the leeks. Leaks often have a lot of grit through the layers so they require a lot of rinsing. Put on a pan with a few tablespoons of water and cook until wilted about 10 minutes.
- Put the greens into saucepans, cover with a lid, and cook on low to medium until wilted. Put the spinach on the bottom as it seems less likely to stick. Stir frequently during this process to make sure they aren't sticking. Drain the greens and press out the excess fluid.
- Chop the dill, mint, and parsley. I remove the thicker stems.
- Mix together the leeks, greens, herbs, red pepper flakes, salt, and pepper, feta cheese, and sundried tomatoes.
For the pastry
2 cups of whole wheat flour
1/2 cup of semolina flour
1/2 cup of cake flour
1 tsp of salt
2 tbs of balsamic vinegar
1 cup of water
1/2 cup of extra virgin olive oil
extra flour for kneading
- Mix the whole wheat, semolina, and cake flours with the salt in a medium bowl.
- Mix together the vinegar, water, and olive oil and add to the flour mixture.
- Knead the dough for about 10 minutes.
- Divide into 4 equal portions
Assembling the pie
- Brush a little olive oil on the bottom of a medium or large lasagna dish.
- Roll out one of the sections of pastry and place on the bottom of the dish brush with olive oil.
- Roll out a second section of the pastry and place on the first.
- Put the green filling on the pastry.
- Roll out a third section of the pastry, place over the filling and brush with olive oil.
- Roll out the last section of pastry and place on top of the pie. Brush the top with olive oil and make about four slits in the pastry for vents.
- Bake in a 350 degree Fahrenheit oven for 50 to 60 minutes.