This summery spin on spanakopita comes our way from Erika Nakamura and Jocelyn Guest, the co-founders of Butcher Girls, an excellent online retailer of sustainable meats and seafood. Although their savory pie is almost meat free (lard makes the pie crust extra crispy and flaky), it’s hearty enough to serve as a main course.

Photo: Fred + Elliott

You can make this pie two ways: open-faced, like a rustic galette, or double the pie dough to make a double-crust pie, as pictured below (fancy embellishment optional).

Recipe: Summer Greens Pie

Yield: 6 servings



Make the pie dough: (If making a double-crust pie, double the dough recipe). Dump the flour onto a clean work surface and form it into a mound. Create a shallow well in the center. Using the large holes of a box grater, grate the frozen lard into the well. Using a dough scraper, immediately begin to coat the pieces of fat with flour. Sprinkle salt over the flour mixture and use a dough scraper to form it back into a mound with a well in the center.


In a measuring cup, combine the water and vinegar, then pour it into the well. Using two pastry scrapers (or a pastry cutter), begin cutting all of the ingredients together until a shaggy dough with pea-size clumps of flour-coated lard begins to form. Quickly form the dough into a ball, flatten into a disk, and cover with plastic (if making a double crust, divide the dough into 2 portions). Refrigerate for at least 2 hours (and up to 2 days) before using.


Make the filling: Place a No.8 Field Skillet in the refrigerator to chill. Preheat the oven to 400°F.


Place the potatoes in a saucepan and cover with an inch of water. Lightly salt the water and bring it to a boil. Reduce the heat and simmer the potatoes until tender. Drain the potatoes and lightly mash. Season to taste with salt and set aside.


Meanwhile, remove any thick stems from the greens and cut the leaves crosswise into shreds. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened and started to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer half of the onion-garlic mixture to a bowl and set aside. Add half of the greens to the skillet, lower the heat to medium, and cook, stirring occasionally, until the greens are tender and most of their liquid has evaporated. Transfer to a large bowl. Repeat with the remaining onion mixture and greens. Add the mashed potatoes to the bowl with the greens and fold to combine.


Heat a Field Skillet over medium-high heat and add the halloumi cubes. Cook the cheese, stirring occasionally, until all sides are browned, about 1 minute per side. Transfer to the bowl with the potato-greens mixture. Add the Gruyère, Parmesan, ricotta, eggs, and nutmeg and fold to combine. Season the filling with salt.


Assemble the pie: Remove the No.8 Field Skillet from the refrigerator. Slowly and carefully roll the dough out into a circle that’s about 12 inches wide and ⅛ inch thick. (Repeat if making a double crust). Transfer the dough to the chilled skillet and gently press it into the pan, leaving about 1 inch hanging over the sides. Spoon the filling mixture into the pie and gently press it into an even layer.


If you’re making a single-crust pie, fold the edges of the dough over the top of the filling, as you would with a galette. If you’re making a double-crust pie, add the second dough over the pie and crimp the edges together.


Transfer the skillet to the oven and bake for 40 to 45 minutes or until the crust is golden brown, rotating the skillet a half turn about halfway through cooking. If you’re making a single-crust pie, sprinkle an extra ¼ cup each of grated Parmesan and Gruyere over the top during the last 10 minutes of baking.


Remove from the oven and let cool for at least 15 minutes before serving.