Now that there is such a wonderful selection of greens available in the market this is an easy pie to make. If you have a garden all the better!
Preheat the oven to 350^.
FOR THE CRUST:
I Sleeve of Saltines (salted or unsalted, your choice) or you can use1 sleeve of Ritz Crackers (your choice)
Or , if you prefer, you can use1 Cup Bread Crumbs, flavored or unflavored (again, Your choice)
If using crackers, run these around a food processor until fine crumbs
2 Tbs Unsalted butter – very soft
1 9” or 10” Pie Pan
Spread the butter all around the pie pan until very well coated. Add the crumbs of your choice to the pan and swirl around on the butter until the pan is entirely covered. Pat down gently so that the crumbs adhere. Place carefully in the refrigerator while you assemble the rest.
2 Cups Spinach – cooked and chopped – drained
1 Cup Swiss Chard – cooked and chopped – drained
1 Cup Kale or Turnip Greens or Mustard Greens – cooked and coarsely chopped – drained (or you can double up on your favorite and eliminate one less liked
1 Small – Medium Sweet Onion – sliced and sautéed in a small amount of butter until soft
Stir all the vegetables together in a large bowl , taste for sat and pepper and set aside.
2 Tbs Butter – unsalted
2 Tbs Flour
2 Cups Hot Milk
Salt and Pepper – to taste
Melt the butter over low heat in a saucepan. When just starting to sizzle whisk in the flour and whisk until you have a nice smooth paste. Slowly whisk in the hot milk and cook the mixture over medium heat until it thickens to the consistency of heavy cream and can coat the back of a spoon. Add salt and pepper and whisk until all blended.
3 Eggs – slightly beaten
1 cup Half and Half
Pinch of Nutmeg
1 Cup of Shredded Cheese (your favorite) – Muenster, Swiss, Colby, etc.
Mix the beaten eggs with the Half and Half, Nutmeg and shredded cheese and add to the Beshamella Sauce slowly and until well combined. Add the greens with the onions and mix well. Carefully pour into the prepared pie pan. You can add a few crumbs or shredded cheese on top. Bake for 50 – 60 minutes or until the pie is firm and brown on top. Best served warm.