Wild weed pie

Name: Wild weed pie
Yield: Serves 6
Cuisine: Greek
Ingredients: 225 ml warm water; 1 teaspoon salt; 1 egg, lightly beaten; dried Greek oregano, to taste; 500 g fresh ricotta; salt, to taste; freshly ground black pepper, to taste; 1 cup olive oil, extra, for brushing; plain flour, extra, for dusting; 500 g plain flour; 1 kg mixed bitter greens (such as nettles,* sorrel, silver beet, chicory); 2 medium red onions, finely chopped; 150 ml extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

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 favourite part of a pie, isn’t it? I vividly remember watching my grandmother and her sister making this pie when I was a child. At the time I couldn’t understand the reason for the circle of pastry that topped all the other irregular pieces while they were rolling it out - why not just cut the dough int