This rustic tart has the flavors of spanakopita dill, feta, and parsley but is much easier to prepare than the classic Greek dish. Simply roll out one piece of dough, fill, and fold! Voilà, a simple, yet beautiful meal with little effort. Serve warm or at room temperature. The dough can be made up to three days ahead; store tightly wrapped, in the refrigerator.
- Yield: 4 Servings
- 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled, plus more for the work surface
- ¼ cup hemp seeds, finely ground in a spice grinder
- Kosher salt and freshly ground black pepper
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 1 large bunch kale (about 1½ pounds), stems discarded and leaves torn into small pieces
- ⅓ cup fresh Italian parsley leaves, chopped
- ⅓ cup fresh dill, chopped, plus more for garnish
- 4 ounces creamy feta, crumbled, plus more for garnish
- 1 large egg yolk
- Preheat oven to 400°F with the oven rack in the lowest position.
- Whisk together the flour, hemp seeds, and ½ teaspoon of salt in a bowl. Make a well in the center. Pour ¼ cup of the oil and 1⁄3 cup of water into the well. Mix until combined. Transfer to an unfloured work surface and knead until the dough comes together, 8 to 10 times. Return to the bowl and let rest for 15 to 20 minutes.
- While the dough is resting, make the filling. Heat a large saucepan over medium heat for 30 seconds. Add the remaining 2 tablespoons of oil and heat for 10 seconds. Add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 10 to 12 minutes. Add the kale (if your pot can’t hold it all in one go, add a handful, stir until there is room, then add more), and cook, stirring occasionally, until just wilted and still bright green, 6 to 8 minutes. Transfer to a bowl and cool, stirring once to release the heat in the middle, to room temperature. Add the parsley, dill, and feta to the cooled kale and stir to combine. Season with salt and pepper.
- Liberally flour a work surface. With a floured rolling pin, roll the dough to a 12- to 13-inch circle. Transfer the dough to a baking sheet.
- Place the filling in the center of the dough leaving a two-inch border all around. Working a little bit at a time, bring the border towards the filling, pleating the dough as you work your way around.
- Combine the egg yolk and 1 teaspoon water in a bowl. Lightly brush the crust with the egg wash (you will have some leftover). Bake, rotating once, until the crust is golden-brown, 35 to 40 minutes. Let rest 5 minutes.
- Serve garnished with feta and dill.