Cheesy Greens Potpie

Cheesy Greens Potpie

To put it quite simply, this dish is everything. Perfect for anyone trying to add a little more green to their plate. Although this dish is 100% vegetarian, feel free to add in whatever your heart desires. It is, after all, a potpie, which in pig Latin translates to "throw in whatever you have.

Cheesy Greens Potpie
This recipe serves 6-8.

2 lb. mixed greens - kale, mustard greens, and collard greens, chopped
8 garlic cloves, minced
1 shallot, finely chopped
1 tbsp fresh thyme leaves
1 fresno chile pepper
4 oz mushrooms, finely chopped
3 tbsp Rosé
4 tbsp unsalted butter
4 tbsp flour
1 cup heavy cream
12 oz evaporated milk
1 tbsp dijon mustard
1 tbsp smoked paprika
½ cup mozzarella cheese, shredded
½ cup smoked gruyére cheese, shredded
¼ cup pecorino romano, finely shredded
¼ cup mascarpone or cream cheese
¼ tsp ground nutmeg
¼ tsp black pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten

STEP 1 Preheat oven to 400 degrees. Blanch greens in a large pot of boiling salted water until bright green, and they begin to soften for 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.

STEP 2 Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the garlic, shallot, chile, and thyme. Sauté until fragrant, about 3 minutes. Add mushrooms, cook for an additional 1 minute and then add your Rosé (can substitute a dry white wine). Cook until most of the moisture has been absorbed by the mushrooms. Salt to taste.

STEP 3 Add flour and butter, stir until the butter has melted and a paste begins to form. Slowly add in the milk and heavy cream, whisking to combine until a thickened sauce is formed, about 3 to 4 minutes. Add dijon mustard and smoked paprika.

STEP 4 Reduce the heat to low; whisk in the cheese, nutmeg, and black pepper. Add salt to taste. Once the cheese has melted, add in your drained greens. Stir to combine and then transfer to a baking dish.

STEP 5 Following thawing instructions on the puff pastry package. Once thawed, On a lightly floured work surface, use a lightly floured rolling pin to roll out the puff pastry. Brush the top of the baking dish with the beaten egg to help the puff pastry stick, then drape the puff pastry over the dish so that there is about a 1/2-inch hangover on all sides. Trim any extra dough off.

STEP 6 Brush the remaining beaten egg onto the puff pastry, then cut 4-6 large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Next, reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling for 30 to 35 minutes. (If the pie is getting too dark, cover with foil.)

FIN Remove dish from oven and let cool for 5 minutes before serving.

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