This recipe was based on one I saw on Food52. While they used Swiss chard I used a mixture of chard (or Silverbeet), kale and leeks, but spinach, rocket and even broccoli would all work.
2 tablespoons olive oil
Salt to taste
2 cloves garlic 1 leek
1 bunch silverbeet, stems removed (about 500 grams)
1 bunch Kale
1 Cornmeal Dough
1cup grated cheese (a mixture of whatever you have. I used mozzarella and Parmesan)
1 egg yolk
Heat the olive oil in a large sauté pan over a medium heat. Add the sliced onion and leek and cook, stirring frequently, for about 5 minutes. Season with a pinch of salt. Add the garlic and cook for 30 seconds. Pile the remaining greens, cover the pan if you are able, and cook for 4 to 5 minutes or until the leaves begin to wilt. Uncover the pan, and continue cooking until all liquid evaporates. Taste and season if necessary.
Line a baking tray with baking paper and heat the oven to 180C. Roll the dough on a floured surface into a large rectangle, slightly bigger than the baking try. Carefully transfer the rolled out dough to the prepared baking sheet. Spread the ricotta on the dough, leaving a two-inch border all the way around. On top of the ricotta add the sautéed greens and the sprinkle the grated cheese over top. Fold the edges of the dough inward over the filling. Pinch together any tears in the dough before brushing the edges with the egg yolk Bake until the crust has browned and the cheese has melted, 35 to 45 minutes.
2 ½ cups flour
2/3 cups cornmeal
1 teaspoons sugar
2 1/2teaspoons salt
175g butter, cut into small pieces and chilled
¼ cup olive oil
½ cup ice water In the bowl of a food processor, pulse the flour, cornmeal, sugar, and salt until Mixed well. Add the chilled butter and pulse until you get a bread crumb texture. Add the olive oil and ice water and mix until the dough begins to come together. Roughly shape the dough into a rectangle and wrap in plastic wrap before putting in the fridge for at least 1 hour.