Spring Greens Pie

Although this was easy to make and looks beautiful, I didn't like it much. Along with beets and arugula, my CSA delivered mustard greens, so I used those instead of spinach. I'll eat it, but I'm not really looking forward to it.

I doubled the green onions, left out the shallots, used feta instead of other cheeses. Also just used spinach and beet greens. Had a tangy flavor. Brushed the top w/ milk and olive oil mixture to keep it from drying out. Loved it. Carnivore husband and picky vegetarian daughter had to admit it was pretty good.

I made a lot of changes because of previous reviews and the availability of some of the ingredients. I used one leek instead of the shallots, 1 1/2c. green onions, subbed feta for the ricotta, doubled the fennel seeds, used 1 Tbls. dried dill instead of fresh, added a tsp. of oregano and a pinch of cayenne, forgot the parsley and didn't miss it, left out the arugula, and used half beet greens and half spinach. Oh, and I added 2/3 c. raisins, which I think gave it a sweet counterpoint to the slightly bitter/tannic greens. We had it with roasted sweet potatoes & onions, and watermelon chunks. We loved it and I will definitely make it again with my changes. Next time, I will prep the greens the day before or the afternoon before I make the pie--it took 45 min. to de-vein all of that and then cook it. It reheats well in a moderate oven for 10-15 min.