Herb PieTo echo the celebration of the “bucketloads of herbs” that are sold curbside in the Jerusalem cookbook, I dove headfirst into the Ottolenghi/Tamimi recipe for “Herb Pie,” knowing full well I’d spend a lot of time weighing ingredients, chopping, grating, squeezing. This is not a hands-off dinner; you need to spend time and energy on this. Thankfully, this pie permits the manhandling of phyllo dough, covering it with a cheesy mess of precooked greens, then baking.

How wonderful to use up so many greens here: Swiss card, celery, scallion, arugula, parsley, mint, dill -- really! And then the cheeses: ricotta, cheddar, feta. Easy enough to sloppily layer the phyllo sheets right in the pan, brushing them with oil. After 40 minutes of baking, you’ll have your satisfyingly cheesy pie.

Allow me to list other Ottolenghi songs that I’ve sung over the years:
Roast Chicken with Saffron, Hazelnuts and Honey and Danielle’s Sweet Potato Gratin
Red Lentil and Chard Soup with Turkey and Sweetcorn Meatballs
Jerusalem
Roast Chicken with Za’atar
Open Kibbeh
Cauliflower and Parmesan Cake

PRICES:
Onion (1) = .51¢
Swiss Chard (1 bunch) = $2.07
Arugula (1.75 oz.) = .58¢
Feta Cheese (2 oz.) = .85¢
Lemon (1) = .39¢

PREP TIME: permit two hours for prep and cooking
TASTE:
think: cheesy & green

Next time, I will cook the “Stuffed Chicken & Herb Gravy + Polenta + Bacon Green Beans,” from the January/February 2014 issue of Cooking Light. Come back to my site next week, to see what happens.