I’ve been on a pie-baking kick lately and I’ve really enjoyed experimenting with different fillings for savory pies. This recipe is my most recent (and successful) incarnation of a savory vegetable and cheese pie. It turned out so well, I had to share it with you. Savory pies make a great main course or a killer side dish. It keeps well in the fridge for a few days and I enjoy the leftovers with a fried egg for breakfast. You’ll probably find it doesn’t stick around that long though; this is one of my boyfriend’s favorites and he usually makes short work of it. (I have to specifically ask him to save me some!)
Preheat the oven to 400 degrees.
- 2 cups of flour
- 1 teaspoon salt
- 1/3 cup extra virgin olive oil
- 2/3 cup warm water
- Mix together the flour and salt in a medium bowl. Pour in the olive oil and mix until moistened.
- Stir in the warm water.
- Knead the dough until it’s soft and elastic but not sticky.
- Divide the dough into two portions, one for the top crust and one for the bottom. The portion for the bottom crust should be slightly larger.
- Set the dough aside while you prepare the filling.
- 1 bunch of Kale
- 1 sweet potato
- 6 spring onions
- 8 oz fresh ricotta cheese
- 3 cloves of garlic
- 1/4 cup olive oil
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper to taste
- Cube the the sweet potato and chop the kale and spring onions. Finely chop the garlic.
- In a large pot combine the olive oil and garlic and cook over medium heat until fragrant.
- Add the sweet potato, kale and spring onions and cook until everything has softened and cooked down but is not mushy. About 5-10 minutes.
- Add the cumin, paprika, and cinnamon.
- Remove from heat and drain off any excess liquid.
- Stir in the ricotta cheese and season with salt and pepper.
Assembling the Pie:
- Select a pie dish about 2 inches deep and 10 inches wide.
- On a floured surface, roll out the the larger portion of the dough. Place it into the bottom of the dish and shape it so it comes up and over the sides of the dish.
- Transfer the filling to the dish and spread it out evenly over the dough.
- Roll out the second portion of dough and place it over the filling, so that it meets the edge of the dish. Shape and trim the dough as needed.
- Pinch the edges of the dough together to seal.
- Puncture the center of the dough with an one inch X
Bake for 50 minutes to one hour.