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Savory Slab Pie | Mad Genius | Food & Wine

1,531 views · Published 20 November 2018 · 10:40 · Indexed 1 November 2026

Channel: FOOD & WINE · 2018 · Entertainment

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With a super flaky crust (the secret: frozen grated butter) and a luscious filling of creamed greens, this rustic creamed greens slab pie from Food & Wine’s Justin Chapple makes a perfect vegetarian side dish. Alternately, serve it as a main course alongside a big green salad.

Cook a pound of spinach and a pound of collard greens with olive oil, onions, garlic, crushed red pepper, and white wine. Wilt the greens until they’re tender with just a little bit of bite (called crisp tender). You don’t want them to be mush before going into the pie. Let the greens cool completely while preparing the crust. 

Prepare a double batch of pie crust, because a slab pie needs a bottom crust and a top crust. 

Squeeze out as much liquid as possible from the greens. A potato ricer works well to do this. Add the ingredients to make creamed greens. Roll out the crust and place it on a baking sheet. Put the greens on top and close the pie with the top crust. Bake at 400 degrees for about 50 minutes.

Talk about Mad Genius!

Ingredients:
2 sticks unsalted butter, frozen for 30 minutes 
1/3 to 1/2 cup ice water 
2 tablespoons extra-virgin olive oil 
1 large onion, finely chopped 
4 garlic cloves, finely chopped 
1 teaspoon crushed red pepper 
1 pound chopped stemmed collard greens 
1 pound stemmed curly spinach 
1/2 cup dry white wine 
3/4 cup sour cream 
1/4 teaspoon freshly grated nutmeg 
1 large egg beaten with 1 tablespoon milk to make an egg wash Flaky sea salt, for sprinkling

Get the full recipe: https://www.foodandwine.com/recipes/creamed-greens-slab-pie

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