Pot Herb Pie
1 pound of mixed greens (dandelions would be good, as well)
1 pint bechamel (white sauce)
salt and pepper
icing sugar and rose water--a sprinkle of each
Remove stems from greens. Boil in salted water for 5 minutes. Drain, chop and squeeze dry. Make bechamel by stirring milk into a roux of butter and flour--grate in nutmeg and lemon zeste. Simmer until thick. Beat eggs and stir in greens. Add to bechamel. Pour into pie shell of fine pastry. Sprinkle with a dusting of powdered sugar and a drizzle of rose water. Bake in a moderate oven. Remove from oven and allow to set for 10 minutes before slicing to serve.