Adapted from the “Wild Greens Pie” recipe in Eating Wildly: Foraging for Life, Love and the Perfect Meal
Pie pastry, enough for base and latticework topping
o 2 teaspoons extra virgin olive oil
o 1 clove of garlic, crushed
o 1 medium onion, diced
o 3 cups of lambsquarters
o 1 cup of spinach, Swiss chard, or store-bought dandelions, roughly chopped
o 1 cup mustard greens, roughly chopped
o ½ teaspoon salt
o ½ teaspoon pepper
o 15-ounce container ricotta cheese
o ½ cup grated Pecorino Romano (can substitute Parmesan)
o ½ grated fontina cheese (or any other good melting cheese you prefer)
o ½ cup grated mozzarella cheese
o 3 large eggs, beaten
o 1 egg white, optional
o 1 teaspoon water, optional
1. Preheat oven to 350°F. Press pastry into a 10-inch diameter springform pan. Build pastry up wall of pan at least 1½ inches tall.
2. In a pan over medium flame, heat 1 teaspoon of extra virgin olive oil. Add the garlic until lightly browned (3 minutes), and sauté the onions about another 3 minutes. Heat the remaining teaspoon of oil, then mix in the wild and store-bought greens, salt, and pepper. Sauté until all liquid from the greens evaporates, about 3 minutes.
3. Combine the ricotta, romano, fontina, mozzarella, and eggs in a large bowl. Add the wild greens mixture, blending well.
4. Spoon the filling into the pastry-covered pan. Cut the remaining pastry into thin strips and weave into a latticework topping; place over pie, trimming edges. Mix the egg white with water and brush over pastry, if using. Bake until the filling is set in center and browning on top, approximately 40 minutes.