Potato Pie

Potato Pie

Picture is my private collection

Ingredients:

store bought pastry for a single crust pie (or Basic Butter Pastry)
3/4 lb. small boiling potatoes, such as yukon gold or red bliss
1 medium onion
2 lbs. cooking greens, such as chard, spinach, collards, mustard, or a mixture
2 tbsp. extra virgin olive oil
2 garlic cloves
2 oz. gruyere cheese
1 oz. parmigiano-reggiano
1 cup ricotta
1/8 tsp nutmeg
kosher salt and freshly ground pepper
2 eggs

Create it!!

prepare Basic Butter Pastry if needed. chill half while you make the filling. (freeze the remaining half for another use). preheat the oven to 375 F

scrub potatoes and cut them into 1 1/2 in. pieces (about 2 cups); place them in a medium saucepan. add cold salted water to cover by 1 inch. bring the water to a boil over high heat; reduce the heat to low and simmer the potatoes for 15 to 20 minutes, or until they are tender when pierced with a knife.

meanwhile, finely chop the onion (about 1 cup). thoroughly, rinse and spin dry the greens, remove the tough stems, and coarse chop the leaves (about 24 cups). (if using the chard, the stems will be tender; reserve them to stir-fry for another meal).

heat the olive oil in a large skillet over a medium heat until hot. reduce the heat to medium-low; add the onion and cook for 5 minutes or until it has softened. pres the garlic (about 2 teaspoons) and cook for 1 minutes. add half of the greens and cook for 4 - 5 minutes, or until they have wilted. remove the greens with tongs to a medium bowl. repeat with the remaining half of the greens. return the first batch of greens to the skillet and cook for 2 minutes more, or until any liquid that collected in the skillet has evaporated.

when the potatoes are done, drain and mash them with a potato masher. combine the potatoes and the green mixture in a large bowl and set aside to cool slightly.

meanwhile, roll out the pastry between lightly floured sheets of wax paper to make 12-inch round; pat the edges of the pastry to make the round even. fit the pastry into a 9 inch pie plate; press against the sides of the plate, allowing the excess to hang over the edges. put the pie plate in the fridge while you prepare the remaining ingredients.

grate the gruyere (about 1/2 cup) and parmagiano-reggiano (about 1/3 cup grated on the fine side of a box grater): fold the cheeses into the potato mixture along with the ricotta, nutmeg and salt and pepper to taste.

lightly beat the eggs; reserve 1 tablespoon. stir the rest of the eggs into the potato mixture and spoon the filling into the pastry-lined pie plate. gently lift the overhanging pastry over the filling, pleating as necessary to make it fit. (it will make a 1 to 1 1/2 in. border covering the edges of the filing, which will be uncovered in the center). brush the pastry with the reserved 1 tablespoon egg.

bake the pie for about 40 minutes or until the filling is heated through and the pastry is golden. let stand for 10 minutes before cutting.

recipe courtesy Sara Moulton