Leafy greens pie, a recipe from the 16th century
Prep time
Cook time
Total time
This recipe dates back to 1500. A one pot meal, if you want; so much in fashion nowadays. The ingredients are whatever it was in season and available in the garden. Imagine the countryside in 1500, chickens, cattle, milk...
Serves: 12
  • 2 sheets puff pastry rectangular for a (tin 8" x 12") or 2 rounds for a round tin (diameter 11")
  • 300 g freshly grated Pecorino Romano of good quality (or ½ pecorino and ½ dry Ricotta)
  • 500 g mixed leafy greens (spinach, chard, cabbage, escarole)
  • 30 g fresh parsley finely chopped
  • 15 g fresh mint finely chopped
  • 60 g lardon finely sliced
  • 4 +1 eggs
  1. Put on a big pot of water to boil
  2. Preheat the oven at 350F
  3. Wash the greens and clean them up, don't bother to dry them, we are going to dump them in hot water anyways. Do not chop them yet, we want to keep all the good stuff in
  4. Cook them in hot boiling and salted water. Do not cover with a lid or they will start turning yellowish.
  5. When wilted, drain them under cold water and squeeze out all the excess moisture. You can use a kitchen towel to the purpose. Just put the greens on the towel, make a fagottino, basically grab the corners all together and start squeezing
  6. Chop them up coarsely, and remove any extra moisture and collect everything in a big bol
  7. Add mint and parsley coarsely chopped to the bowl
  8. Add 4 whole eggs, the grated cheese
  9. Season a little with salt and pepper. Just go easy on the salt, remember all the Pecorino. Go in with your hands and mix it up all nice
  10. Lay out the first puff pastry sheet in your pan. In these pictures, I have used a tart pan. Pinch some holes in the puff pastry to avoid some unsexy bubbles
  11. Get the veggie mix in your tart pan, level up and cover with the strips of lardon
  12. Cover up with the second sheet of puff pastry, poke a hole in the middle and seal the sides on the bottom pastry sheet.
  13. Mix the other egg yolk with a teaspoon of warm water and a pinch of salt. With a brush go over the top part of your tart. You can use this mix to seal the edges if you are having a hard time to seal them
  14. If you want to get fancy, you can cut the second sheet of puff pastry into thin strips and lace the top
  15. Cook in the thepreheated oven for about 60 min. Check it every once in a while and if it starts coloring more on one side, just turn the pan around
  16. Enjoy warm or cold with a nice bubbly white wine
Make it vegetarian and don't use the lard
Recipe by Foodies' Place at http://www.foodiesplace.com/leafy-greens-pie/