savory pie

from the FarmPlate Kitchen If you like, make a simple sauce of Cabot Creamery Greek-style yogurt and chopped fresh mint to serve alongside the pie. ½ cup uncooked white rice 4 tablespoons extra virgin olive oil 4 small or 2 large leeks, rinsed well and thinly sliced 1 fennel bulb, trimmed and very thinly sliced 2 tablespoons currants 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine 2 tablespoons chopped fresh parsley ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon salt Very generous grinding of black pepper 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or chard, stemmed and washed 1 teaspoon grated lemon zest 3 tablespoons butter...
There's an awfully good chance you'll be in shirtsleeves while shopping for the ingredients for this Sunday's Easter feast. With temperatures forecast in the 70s, warm sunny thoughts and flavors will be on everyone's mind. Even if you're planning on roasting a succulent Vermont leg of lamb or a delicious ham, you might want to include a vegetarian entrée on the menu. Hortapita is a traditional Greek savory pie made with wild greens gathered in the springtime that's often part of a Greek Easter meal. While you can't go foraging on a Vermont hillside just yet, you can find tender local greens at area co-ops and farmers' markets (Middlebury, Montpelier and Rutland's farmers' markets will be...