Recipe courtesy of Deb Shapiro, The School Woods Supper Club; adapted from The New Victory Garden Cookbook by Anna Thomas
For the crust:
1/4 cup lukewarm water 1 1/2 teaspoons yeast 2 teaspoons sugar 1 tablespoon olive oil 1 teaspoon table salt or large pinch coarse salt 1 egg 3 cups unbleached white flour 2/3 cup 2 percent milk
For the filling:
2 tablespoons olive oil or a combination of oil and butter 2 cups chopped onion 1 medium leek, cleaned and thinly sliced 3 cloves garlic, smashed and chopped 1 fennel bulb, trimmed and thinly sliced 1 tablespoon cider vinegar 2 tablespoons chopped fennel fronds Salt and freshly ground black pepper to taste 2 large bunches kale, mustard greens and/or chard (2 to 3 pounds total), stemmed and chopped 4 eggs 1/2 cup milk 10 ounces crumbled feta cheese 3 tablespoons raw white rice
To make the crust: Pour the water into the bowl of a stand mixer fitted with the paddle attachment or dough hook or a large mixing bowl. Add the yeast and sugar and let stand until foamy, about 10 minutes. Add the oil, salt and egg, then add the flour and milk. Turn on the mixer, or mix by hand with a wooden spoon, and mix until the dough comes together and almost cleans the sides of the bowl, adding more flour or milk if necessary.
If using a mixer, knead at medium speed for 3 minutes; if mixing by hand, turn the dough out onto a floured surface and knead by hand till smooth. Form the dough into a ball and place in a covered container. Let rise for 45 minutes to one hour, until doubled, or refrigerate for 4 hours or overnight.
To make the filling: Heat the oil in a wide deep skillet over medium heat. Sauté the onions, leek, garlic and fennel until soft, covering the pan briefly if necessary. Add the vinegar and chopped fennel fronds, season to taste with salt and pepper, and mix well. Add the greens in handfuls, covering the pan to cook them down, and stirring until all is combined and the greens are wilted. Transfer the mixture to a large bowl and let cool slightly.
Beat the eggs and milk together. Reserve 1/4 cup of the egg-milk mixture to glaze the dough; pour the rest over the greens. Mix in the feta and rice.
To assemble the pie: Heat the oven to 350 degrees. Lightly grease a 14-inch pizza pan or two smaller pans. Turn the risen dough out onto a floured surface and divide it into 2 unequal portions; the slightly bigger piece is the bottom. Roll out the larger dough portion into a 16-inch circle, and fit it into the pan-if it springs back, let rest a few minutes, and stretch it into place. Brush the edges of the dough with the egg-milk wash and pour in the filling.
Roll out the smaller dough portion into a 14-inch circle, fit it over the top of the dish and crimp the edges. Brush all over with egg wash and prick with a fork. Bake at 350 degrees for about 45 minutes or until golden brown.