| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Vegetable oil cooking spray
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 5 anchovies, minced
- 4 cloves garlic, peeled
- 1/2 teaspoon red pepper flakes
- 3 pounds escarole (about 4 medium heads), chopped into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 cup Prosecco or dry white wine, optional
- 1/2 cup pitted Kalamata olives, chopped
- Zest and juice of 1 small lemon
- 1 cup crumbled feta cheese
- 1/3 cup dried currants
- One 14.1-ounce package pie dough (with 2 crusts), such as Pillsbury Pie Crusts
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
- Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
- Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 393 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 52 mg |
| Sodium | 603 mg |
Reviews
Simple, used 2 lbs escarole and 1 lb of collards from our garden. I didn’t use currants (we don’t like ‘raisins’ in savory dishes) or feta or kalamatas, to me it was leaning Greek cuisine with those ingredients, and I wanted it kept Italian. I think next time I will add shredded mozz for more interest. A little marinara sauce ‘on the side’ would be good too.
This recipe brings back memories. My grandfather used to make an escarole/endive pie
years ago. I love escarole. This is different with the feta and olives than I had previously but worthy of the 5 stars because the flavor was really good. So many variations could be made of this. Good recipe!