From: Rosalind Creasy

Serves 8

Serve a sliver of this pie as an interesting alternative to potatoes with meat or fish. Or, for a light supper, serve a larger slice with a salad and warm bread.

Ingredients

2 cups shredded organic potatoes (about 2 large)
2 green onions, minced
¾ teaspoon salt
6 eggs
¼ cup organic unbleached spelt or all-purpose flour
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches organic green or red chard or spinach, coarsely chopped
1 ½ cups (8 ounces) crumbled feta cheese
1 cup milk or unsweetened soy milk
2 tablespoons chopped fresh oregano
½ cup toasted bread crumbs

Directions

Preheat the oven to 400ºF. Lightly oil a 9″ deep-dish pie plate.

Place the potatoes and green onions in a colander and sprinkle with ½ teaspoon of the salt. Drain for 5 minutes, gently squeezing out any excess liquid.

Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well-blended. Press into the prepared pie plate to form a crust. Brush with 1 tablespoon of the oil. Bake for 30 minutes, or until the crust is browned.

Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach and cook, stirring often, for 3 minutes, or until the chard or spinach is wilted. Remove from the heat, drain off excess liquid, and cool slightly.