Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking.
In the summer, I cook up all sorts of greens and freeze them to use in the winter. After a quick cleaning, I plunge the greens into a large pot of boiling water for a few minutes to set their color and to cook them. After draining I swish them around in a large bowl of cold water to stop the cooking. Then, by handfuls, I squeeze the dickens out of them to remove as much water as I can. I pack them airtight and stash them in my freezer. I’ll repeat this process many times as different greens make their appearance throughout the summer, and near winter’s end, when I want something green to remind me spring is approaching, I’ll make a Greek Greens Pie.
A Variety of Greens and Vegetables Can Be Used
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get. You’ll need about 12 ounces of cooked and squeezed greens to make this pie. When you go to the market to buy greens, you’ll need about 4 pounds of fresh greens to give you this amount. I only use the leaves and add the tough stems to our compost pile. For this recipe, I chose black kale (cavolo nero), mustard greens, chard, and spinach. Think of what greens you like to eat, then mix and match. Mustard greens add a nice sharpness to contrast with the mild spinach and chard. And black kale has a deep, rich flavor that I welcome any time. Phyllo is the typical pastry for this pie, but I also like the greens baked in an old-fashioned flaky American pie dough. Serve the pie as a main dish with a side salad. Right now, Romaine, cucumber, celery, and cherry tomatoes, are a good combination.