Makes one 9-inch pie
This delicious quiche-like dish was first served to me in Jerusalem.
- 1½ cups unbleached flour
- Salt to taste
- 6 tablespoons chilled butter or margarine, cut in small pieces
- ½ cup yogurt
- 1 cup cooked mallow greens (about 1 quart fresh mallow leaves)
- 5 ounces cheese of your choice (2 or 3 kinds, 1 of them unsalted), grated
- 4 eggs, well beaten
- ½ cup flour, or more as needed to bind ingredients
- 2 to 3 tablespoons powdered mushroom soup mix
- Black pepper to taste
- Garlic powder to taste
- Preheat the oven to 350°F. In a medium bowl, combine the flour and salt. With a pastry blender or two knives, cut in the butter until the mixture begins to resemble coarse meal. Add the yogurt and stir just until the dough holds together.
- Divide the dough into two parts and form them into balls. For the bottom crust, roll out the dough into an 11-inch circle and fit it into a 9-inch pie plate.
- In a medium bowl, combine the filling ingredients. Spread them in the bottom crust. Roll out the second ball of dough into an 11-inch circle and fit it over the filling. Crimp the edges, cut several vents in the top and bake about 40 minutes, or until the top is golden and the filling is set. Serve hot or at room temperature.
Jo Ann Gardner lives with her husband on a working farm on Cape Breton Island in northeastern Nova Scotia, where she grows heirloom flowers. She is the author of The Heirloom Garden (Pownal, Vermont: Storey Communications, 1992).
Click here for the original article, Beautiful Mallows.