Nettlekopita – Flaky Nettle and Wild Garlic Pie Recipe

Here’s my recipe for stinging nettle pie, last night’s dinner.

According to the Portland Tribune “Nettles are a super food.. They contain 40 percent protein. You’d have to eat a sink full of kale to get the protein in one serving of nettles. A handful of nettles provides more than 100 percent of the recommended daily allowance of vitamin A, as well as a plethora of minerals that nettles absorb, spongelike, from the soil.”

Ingredients:
A pound of stinging nettles
dozen wild garlic (bulbs and stems)
garlic powder to taste
2 eggs
1 cup ricotta
1 cup shredded cheese
1 package phyllo dough of your choice
1 tbsp olive oil or butter
salt and pepper to taste

Start thawing the phyllo dough according to package instructions. Meanwhile, wash and rinse the nettles and wild garlic very well in several changes of running water to remove grit and bugs. Give the nettles and garlic a rough chop so they fit in the pan, you will chop them further after cooking (just easier). Saute the nettles and garlic in olive oil with a tablespoon or two of water over medium high heat until wilted. Remove from pan and chop finely on cutting board. (I do this because I have a toddler who won’t eat it otherwise).

Add to a mixing bowl along with eggs, garlic powder, ricotta, cheese, salt and pepper. Fold until incorporated.

Lay out the phyllo dough on a cookie sheet. (If you have aluminum cookware, place unbleached parchment paper beneath it. Aluminum is extremely toxic.) Spread nettle mixture onto phyllo dough. I place one sheet of dough down, spread filling over and place a second sheet on top.
Cook at 450° for about 25 minutes until the top is golden brown. Check in on it 15 min into the oven to adjust for variation in your oven. Let cool for about 15 min. Makes it easier to slice. I don’t follow this advice unless I have company. I usually dig in and leave a big gooey mess. But it is sooo good. I like a red pepper flake garnish.