- Yield: 8 Servings
- 3 cups bread flour or fine semolina from durum wheat
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- ⅓ cup Greek extra virgin olive oil
- 1 cup warm water
- 2 tablespoons lard or 2 slices organic bacon, finely chopped
- 2 red onions, finely chopped
- ¾ pound collard greens (lahanides in Greek), trimmed and chopped
- 2 cups chopped fennel fronds
- 1 large bunch mint leaves, chopped (about 1½ cups)
- 2 cups mixed wild greens and herbs such as Swiss chard, sweet sorrel, sweet dandelion, chervil, and parsley, or any combination of delicate, sweet herbs and edible weeds
- Olive oil, for brushing the griddle and the dough
How to Make It
For the Dough
- In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Add the olive oil and warm water and mix with the dough hook until a ball forms. Increase the speed to medium and knead until smooth and silky, stopping the mixer now and then to push the dough down with a rubber spatula. Remove the dough, shape into 4 equal balls, and place in an oiled bowl. Cover tightly with plastic wrap and set aside for about 1 hour, to rise and almost double in bulk. Gently punch the dough balls down a little, cover, and set aside again for about 30 minutes to rest. For the Filling
- While the dough is resting a second time, in a large, deep skillet or wide pot, heat the lard or bacon and add the onions and fennel bulb, if using, cooking over medium heat until soft. Add the collards, fennel, mint and other greens or edible weeds, in batches if necessary, until wilted. Set aside to cool.
- Take the first ball of dough and roll it into a round about 12 inches in diameter (or to a circumference slightly smaller than a large round griddle. Brush the surface of the dough round with a little olive oil. Fill it with half the greens mixture. Roll out a second ball of dough and place it over the greens. Press the top and bottom rims together and roll inwards to form a decorative edge. Set aside on a large plate or work surface sprinkled with cornstarch. Repeat the whole process to make a second 12-inch pie. Cover with a kitchen towel for 20 minutes.
- Warm a round cast-iron griddle over medium heat, and brush with 1 teaspoon olive oil. Carefully slide the first pie onto the griddle. Grill over medium or medium-low heat until the bottom side is set and golden. Using a plate, flip it over and slide it back in on the uncooked side. When the bottom is golden and set, remove and repeat with the second pie.