Mixed Greens Pie with Einkorn Crust
Recipes
![](https://jovialfoods.com/wp/wp-content/uploads/2013/05/divide-dough-e1571441072338.jpg")
Enjoy a large serving of mixed greens baked in a thin and crispy einkorn crust. Nobody will be complaining about getting their serving of dark green leafy vegetables.
Ingredients
Filling
- 11 oz. greens any of the following will do: spinach, swiss chard, dandelions, collards, chicory or kale
- 1 shallot, finely minced or 1/2 small white onion, diced
- 1 clove garlic, minced
- 2 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
Dough
- 3 cups (360g) jovial All-Purpose Einkorn Flour
- 3 tbsp. (40g) jovial Reserve Blend Extra Virgin Olive Oil
- ½ tsp. (6g) sea salt
- ½ cup + 2 tbsp. (145g) water
Instructions
- In a large mixing bowl, combine sea salt and unsifted flour. Add oil and cut into flour with a pastry knife or your hands until crumbly. Add 1/2 cup of water and knead until smooth, with an extra teaspoon if needed. The dough will seem dry at first, but as you knead, it will become soft, but not overly sticky. We like to use sparkling mineral water, which makes the crust lighter, but regular water works fine as well.
- Chop the greens and sauté a finely minced shallot or white onion with a clove of garlic in 2 tbsp. of olive oil, add the greens with salt to taste and cook for a few minutes.
- Roll half of the dough into a rough 9 x 13 rectangular and place on a lightly oiled baking sheet.
- Add about 1/2 cup of grated Parmigiano Reggiano cheese to the greens. Keep in mind to salt your greens to taste before adding to the pie. Spread all of the greens over the bottom crust, leaving about 1 inch on the sides.
- Roll out the remaining dough and place on top. You can either fold over the edges and press down to seal with your fingers or cut around the edges with a pastry wheel.
- Slit with a knife on the crust before baking at 375F for 30-35 minutes until golden brown.
Tips
We’ll be honest, it takes a bit of time to prepare the greens and the dough, but we think it is worth the extra effort. It taste great cold the next day too and the kids love it!
