Hominy & Greens Pie From 'Savory Baking'

Ingredients

• *Braised Greens*
• 2 tablespoon (30 grams) extra-virgin olive oil
• 1 (320 grams) large sweet onion, minced
• 2 (about 20 grams) serrano or 1 large jalapeño pepper(s), minced (optional)
• 1 1/2 pound (680 grams) greens (collards, mustard greens, chard, or kale), roughly torn and edible stems finely chopped
• 4 (20 grams) cloves garlic, minced
• 1/4 cup (60 grams) dry white wine
• Kosher salt and freshly ground pepper
• *Creamy, Cheesy Hominy*
• 28 ounce (795 grams) cooked or canned hominy, well drained
• 1 tablespoon (15 grams) extra-virgin olive oil
• 3 tablespoon (43 grams) unsalted butter
• 1 bunch (140 grams) scallions, thinly sliced
• 2 tablespoon (14 grams) all-purpose flour
• 1 1/3 cup (305 grams) whole milk
• 1/2 cup (50 grams) shredded cheddar
• 1/2 cup (50 grams) shredded Monterey Jack
• *Pie*
• 1 par-baked All Buttah Pie Crust, cooled completely (https://food52.com/recipes/24928-all-buttah-pie-dough)
• Smoked paprika, as needed for finishing