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.
1 comment:
I'm the same way, I hate when something that is supposed to be salty has sweetness. This is not to be confused with things that are intentionally salty and sweet simultaneously. It's probably the source of my loathe for ketchup. It's also a real annoyance since nowadays they add that stupid HFCS to everything. There is no need for it.
I'm growing sweet potatoes this year, but I'm guessing it is probably too late to harvest the leaves. I'll try to keep that in mind for next year. I'm excited to dig them up and see what we get this year though.
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