Remove and discard stems and any damaged leaves from greens.
Wash greens, and blanch for 1-4 minutes in large pot of boiling salted water (blanching time depends on toughness of greens; spinach takes 1 minute, kale takes 4).
Remove greens to bowl or sink full of ice-cold water.
Drain greens and, using your hands, squeeze out as much water as possible from the greens. Chop them roughly and put in a bowl large enough to hold all the filling.
Sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil over medium heat until onions soften and begin to turn golden.
Stir in Aleppo pepper and cook for 1 minute.
Add sautéed onions (including oil) to chopped greens; stir to combine.
Add dill, mint, and cheese and stir to combine.
Season filling to taste with salt and freshly ground black pepper.
Cornbread Crust
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup plain yogurt
1/2 cup water
2 large eggs
3 Tbsp. butter
Procedure:
Mix all dry ingredients for cornbread crust together.
Whisk together eggs, yogurt, water, and melted butter until ingredients are well blended.
Stir egg mixture into dry ingredients until they are just mixed together.
Spread a little less than half the cornbread mix over the bottom of the 9”x9” buttered pan.
Spread the greens filling over the cornmeal layer, and then spread, as
evenly as possible, the remaining cornbread mix over the filling.
Bake in preheated oven for 40-45 minutes, or until the top crust is golden brown.
Let Plasto rest for 5-10 minutes before cutting and serving.
Serve with Tomato and Onion Salad and Roasted Kalamata Olives.
