GREENS PIZZA PIE
Recipe
Serves 6-8
A wonderful rustic pie celebrating the goodness of leafy greens. It is a great way to use a variety of leafy greens, and while a kilo may sound a lot, rest assured the leaves wilt down significantly. Mixed with fresh herbs, creamy ricotta and savoury olives, this pie is a meal in itself. It’s delicious eaten hot or cold, making it perfect picnic fodder.
To make the dough, place the yeast, pinch of sugar and 1/4 cup lukewarm water in a large bowl. Stir to combine and leave in a warm place for 10-15 minutes until the surface is frothy.
Stir in the oil and remaining 1/2 cup lukewarm water. Sift flour and salt together over the wet mixture, then mix with a wooden spoon to form a rough dough. Turn out onto a work surface and knead for 6-8 minutes until smooth and elastic (push finger-tip into the dough ball and it should spring back). Alternatively, mix the dough mixture using an electric mixer fitted with a dough hook and knead for 2 minutes. Roll dough into a ball and place in a lightly oiled bowl. Cover with a damp clean tea-towel and leave in warm place until double in size, about 1-1 ½ hours.
Meanwhile prepare the filling. Separate the green leaves from the stems (If using cavolo nero, hold the stem at thickest end with the thumb and forefinger and drag along the length stripping leaves away. Compost the tough stems), then cut the leaves roughly and thinly slice the stems, keeping in separate piles.
Heat the oil in a large heavy based frying pan (such as enamelled cast iron) over a medium heat. Add the leek and stems and cook for 10-15 minutes until softened and lightly golden (not browned), stirring occasionally. Add the leaves, season with salt and a generous grinding of pepper then stir occasionally until wilted, about 5 minutes. Cook for an extra 3-5 minutes until any excess liquid has evaporated. Remove from heat and transfer to a large bowl and set aside to cool down for at least 15 minutes.
Preheat oven to 200°C (180°C fan-forced). Have ready a 22cm-24 cm diameter frying pan or a rectangle oven tray about 20 x 30cm.
Add egg, ricotta, olives and herbs to the bowl of greens and mix to combine well.
Turn dough out on to a lightly floured work surface and divide into two-thirds and a third. Roll out the larger piece into about a 28cm diameter round or a rectangle of about 32cm x 22cm, using your hands to help stretch the dough. Lift and drape the dough over the prepared pan or tin, it is fine if the dough is hanging over the edges. Spoon the green filling into centre of pastry and spread to the edges of the dish.
Roll out the remaining third of dough large enough to make a lid and place over the top of filling. Pinch or roll the edges together to seal and enclose the filling. Brush the surface with a little extra olive oil. Bake in oven for 35-40 minutes until golden. Remove from oven and transfer onto a board.
Serve hot or at room temperature, cut into serving portions.
Ingredients
Dough:
7g (2 teaspoons) dried yeast
Pinch sugar
185ml (3/4 cup) lukewarm water
60ml (1/4 cup) olive oil
350g (2 1/3 cups) unbleached plain four, or 00 pizza flour
½ teaspoon salt
Filling:
1kg of leafy greens (a mix of silver beet, spinach, cavolo nero, kale or rapini), washed well
1/3 cup olive oil, plus extra for brushing
1 large leek, white part finely chopped, or 1 onion, finely chopped
1 egg
500g ricotta
½ cup pitted kalamata olives, halved
½ cup flat-leaf parsley leaves, chopped
1/3 cup mint leaves, chopped
1/3 cup dill, chopped
2 teaspoon sea salt
Black pepper
