Wild greens pie

A few weeks ago we baked this utterly delicious pie... And if you've been following me for a while you won't be surprised by its main ingredient - weeds.

We love using in our cooking whatever is in season and available in the garden or in the wild. And chickweed is spreading now just like... Well, a weedChickweed is probably one of my favorite edible plants, and one we use very often. It tastes somehow like spinach and is packed full of goodness. By the chance, on this day the neighbors had asked me to go milk their goats, and the chickens next door had laid a lot of eggs - the pie can for sure pass without these ingredients, but I just felt like using them since they were at hand.

You know my love for local food! This is why you will want to adapt this recipe to use you whatever wild greens you have growing in your region. Go out and have some fun discovering edible plants in company of a good book guide or a forager friend!


DIRECTIONS

  • Prepare your dough by mixing the solids first, then then oil, then finally adding the water. Mix it well with the tips of your fingers. You want it to be elastic, not sticky. Ideally, you should wrap it in cling film for 30 minutes before using - I didn't
  • Cut the onion and the garlic finely and sauté them in a large saucepan
  • Start adding your spices - don't feel limited by the ones on this ingredients list!
  • While it all gets golden in the pan, cut your greens finely and toss them in
  • Let everything cook for about 15 to 20 minutes. You may cover with the lid, not to lose the moisture
  • (May be a good idea to turn on the oven now)
  • Mix the cooked cereals into the pan- this will add consistency to your vegetables mixture
  • Spread your dough thinly on the countertop, grease the pie pan and dust it with flour and place the dough on
  • Spread your cooked veggies over the dough, evenly.
  • Now, if you're using eggs and milk, whisk them together and pour the mix over your pie
  • Fold the dough corners in and, if you have some leftovers, get creative with crust toppings!
  • Tuck it in the oven on medium fire for about 20 minutes, or until golden and crusty.

INGREDIENTS

SHORTCRUST DOUGH

  • 100 g flour (I mixed wheat and chestnut)
  • 3 tbsp good quality olive oil
  • 3 tbsp cold water
  • salt, to taste

FILLING

  • 2 handfulls wild herbs
  • 1 cup cooked spelt or other cereal
  • 1 onion
  • 1 clove of garlic
  • olive oil
  • curry powder
  • curcuma powder
  • salt and pepper, to taste
  • two eggs (optional)
  • 1/2 cup of milk or substitute (optional)

Voilà! It's so easy. It's even better when shared with friends by the woodstove with a good glass of homemade wine, but that can be just me.

Let me know if you try this, how you do it, and what are your favorite wild herbs to use!