Wild weed pie from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
This type of pie is traditional in the north of Greece, where I grew up. It uses a gathered pastry topping rather than a flat top, giving more of that crisp pastry surface that’s everyone’s...
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Ingredients
- 2 medium red onions, finely chopped
- 150 ml extra-virgin olive oil
- dried Greek oregano, to taste
- 1 egg, lightly beaten
- 1 kg mixed bitter greens (such as nettles,* sorrel, silver beet, chicory)
- 500 g plain flour
- plain flour, extra, for dusting
- 1 teaspoon salt
- 225 ml warm water
- salt, to taste
- 500 g fresh ricotta
- 1 cup olive oil, extra, for brushing
- freshly ground black pepper, to taste
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