Hail the size of basketballs

Okay, maybe actually very small golf balls. Nevertheless, ice rained down on my beautiful swiss chard and baby lettuce, the very first things I ever started from seed, and it is a green battlefield out there. And I’ll tell you, the swiss chard did not win. So tomorrow? Swiss Chard Pie.

Mid July Swiss Chard Pie

As much swiss chard (and or kale) as you can find, stemmed and washed
2 Large Leeks or 4-6 baby leeks, cleaned and sliced in 1/2 inch strips
a handful of fresh dill
6 oz. feta cheese
3 large eggs
a few shakes of salt
olive oil

pie crust

1 1/2 sticks of unsalted butter, frozen
1 cup whole wheat pastry flour
1 cup white flour
pinch of salt
ice water

Cut the butter into 1/4 inch pieces. Combine the butter with the white flour with two knives or a pastry blender. Work it till the butter is in small chunks. Then add second cup of flour and mix together. Slowly add ice water a bit at a time, and keep mixing with your hands until the dough sticks together. Shape into a ball, wrap in parchment, and fridge it.

Now throw the leeks and greens into a sautee pan with a bit of oil. Cover and cook for a few minutes until they are tender. Then put cooked greens, feta, dill, eggs and salt into the blender or food processor. Blend until green and creamy.

Take the pie crust out, roll out on a floured surface, and place into a buttered and floured pie or quiche pan. Pour in the green filling. Bake in a 375 degree oven for thirty to forty minutes, or until the top starts to brown slightly and the crust is golden.

This recipe came to me from my friend Meg. It works well with any cooked green, is great warm or cold, and is a good lunch box food. My child who won’t touch anything green will eat an entire swiss chard pie. The other one despises it, but I think one out of two is pretty good, right?