This past Saturday, these greens (a combination of sorrel, sweet potato leaves, and Malabar spinach), with the addition of some frozen chopped spinach, became a spinach and cheese pie.
Did you know you can eat sweet potato leaves? They're a great spinach substitute. I collect the young leaves that still have a bit of shininess to them. When I'm using them in a recipe like this pie I quickly blanch them prior to making the pie filling.
Did you know you can eat sweet potato leaves? They're a great spinach substitute. I collect the young leaves that still have a bit of shininess to them. When I'm using them in a recipe like this pie I quickly blanch them prior to making the pie filling.
The crust is a basic Pâte Brisée but I skipped the sugar because I don't like the slightest hint of sweetness with a savory filling. The filling is very similar to this one, but I added some mozzarella since I had it on hand.