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Back to Recipe List	* Exported from MasterCook * Batter Pie with Wild Greens from Samos - Kariotina Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mixed greens and herbs such as chard, spinach, wild fennel, dill, fresh oregano, poppy leaves, lemon balm and fresh mint 1/4 cup olive oil 2 medium red onions -- chopped salt and freshly ground black pepper -- to taste 1 grating nutmeg -- (optional) 1 cup all-purpose flour 1/2 teaspoon baking powder 1 large egg 3/4 cup water Remove the stems and coarsely chop the greens. Wash thoroughly, squeeze dry, set aside. Wash and finely chop the herbs. Heat 2 tablespoons of the olive oil in a large skillet and cook the onions over medium-low heat, stirring constantly, until wilted, 7 to 8 minutes. Transfer the onions to a large bowl, add the greens to the skillet and cook them for a few minutes, until wilted. Mix the greens with the onions in the bowl and add the fresh herbs. Season with salt and pepper and a grating of nutmeg, if desired. Combine the flour, baking powder, and 1 teaspoon salt in a medium bowl. Make a well in the center and add the egg and water. Using a fork, slowly mix the flour into the liquid, fairly vigorously, until a thick batter forms. Heat the remaining 2 tablespoons olive oil in a well-seasoned 8 or 10-inch cast-iron or nonstick skillet over medium heat. Pour 1/3 cup of the batter into the skillet. When it begins to bubble on top like a pancake, spread about a third of the filling over it, covering the surface of the batter. Pour another 1/3 cup batter over the top of the filling to cover it evenly. Place a lid on the skillet, reduce the heat to low, and cook until the bottom is completely golden and crisp, about 15 minutes. Turn it over carefully to cook on the other side: If you are dexterous enough, flip it with a large flat spatula; otherwise place a plate over the skillet, and, using an oven mitt, flip the whole thing, the way you would a cake coming out of pan. Slide the pie back into the skillet to cook on the other side for 8 to 10 minutes, until golden. Remove from the skillet, keep covered in a warm oven, repeat with the remaining ingredients. Serve hot, warm or at room temperature. Makes 4 to 6 servings. AuthorNote: Only someone aware of the rivalry between Samos and its poor neighbor, Ikaria (islands of the northeastern Aegean), would really appreciate the name of this simple but tasty dish. Kariotina means "a woman from Ikaria". This pie was so named because it was the dish people ate when they had little else - poor man's food, Ikarian's food. On the island for which it was named, though, the filling changes slightly, and for the better. Ikarians who make a version of this batter pie fill it with sweet spring greens such as chard and spinach, wild fennel, dill, fresh oregano, poppy leaves, lemon balm and fresh mint. Cuisine: "Greek" Source: "The Glorious Foods of Greece by Diane Kochilas, 2001" S(Formatted by Chupa Babi): "Sept 2011" Yield: "1 skillet pie" Contributed to the FareShare Gazette by Chupa; 7 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 12g Fat (48.2% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 66mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

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