If you have an appetite for pie, generally avoid gluten and adore vegetables, we have a great selection that will surely open your appetite.
You need:
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1 tsp butter (or olive oil to coat the pan)
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1/2 kg of various greens: sparrows, hawks, nettles, poppies, spinach
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2 leeks, in washers
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4 spring onions, green part, in washer
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1 bunch of dill, finely chopped
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1 bunch of parsley, chopped
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1 cup olive oil
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4 fl. corn flour
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water
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freshly ground pepper
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some salt
To give - if your health permits - a slightly more spicy and less lenten flavor, you can add a half pound of sliced grated.
Let's look at the execution of our recipe.
1. First preheat the oven to 230 ° C in resistors and coat the pan with some butter or olive oil if desired.
2. In a pan, put all the herbs, leeks, onions, spices, and pepper, half of the olive oil, and cheese (if we choose). Mix our ingredients well and set aside.
3. In a separate container, put two cups of cornmeal, salt and about 1 glass of water (or as needed generally) to have a relatively loose dough.
4. Then spread it on our baking tray and press it gently with our fingers to create a very thin sheet on our surface.
5. Pour the mixture into the dough with the greens.
6. With the remaining flour and water we make a porridge, which we pour over our greens. The greens are not completely covered.
7. At this point we pour the rest of the olive oil, making sure it goes everywhere. Put the pan in the bottom of the oven and bake for one hour.
8. Caution: When the pie has browned, close the eye and leave the pan on the bottom of the oven to ensure a good baking bottom.
