This is an unusual preparation. The crust is basically a pancake batter that serves as both a bottom and top crust. I’ve made this a few times now, and the first time I made it I thought it was good, but not amazing. Then, the next day, I had leftovers for lunch, and it had become amazing! Perhaps the crust needed time to firm up, or perhaps, like soups and stews, the ingredients just needed time to get to know one another. The filling is pretty flexible. Greens alone, or greens with cooked meat or other protein–bacon, chicken, tofu, beans, etc., cheese(s), spices–curry or other, tomato sauce…you get the picture.

2 T butter or oil, or a combination, plus extra for greasing baking pan
1 c chopped onion or leek
12 or so c of washed, chopped kale or other greens, stemmed if necessary
a splash or water or other liquid, if necessary
cooked meat or other protein, if using
1 – 2 c grated cheese(s), if using (highly recommended)
1/4 c fresh, chopped herb
salt and pepper, to taste
3 eggs
1 1/4 c yogurt, sour cream, or milk, or a combination
1/4 c mayonnaise, or more yogurt
1/2 t baking powder
1 1/4 c (whole grain) flour

1. Preheat oven to 375°F. Grease an 8″ x 8″ pan, a deep dish pie pan or other suitable baking vessel.

2. Heat the 2 T of butter and/or oil in a large skillet. Add chopped onion and a pinch of salt. Sauté for about 5 minutes. Add greens, in batches, and cook, stirring occasionally, until the greens are tender. Add a splash or two of liquid if the skillet is drying out.

3. Remove from heat. Let cool some, then combine, either in the skillet if there’s room, or in a large bowl, the greens and onion with cooked protein, cheese, herb(s), salt, and pepper, plus anything else you like. Set aside.

4. In another bowl, beat the eggs, then add the yogurt and mayonnaise. Stir in the baking powder, and flour and some more salt and pepper, if you like. The mixture should be thickly pourable, not watery. If it’s too thick, add more yogurt, if too watery, more flour. Pour half the mixture into the bottom of the prepared pan. Top with filling. Pour remaining mixture over the top, making sure the filling is covered. Smooth top with a spatula.

5. Bake for about 45 minutes, until the top is shiny and golden. Let sit for 5 to 15 minutes before serving. Try to save some for leftovers–you’ll see what I mean.