My latest recipe for www.ediblesantafe.com...
Lebanese purslane pies, made with what I happened to have on hand. Lemon thyme, which I just planted this year, adds a wonderful floral note, but regular thyme would be great too. I am very lazy when it comes to baked goods, so I just used store-bought pie crust to contain the delicious filling.
6 oz. purslane with tender stems, well washed and torn into 1-2 inch bits
1 medium red onion, finely diced
3/4 cup feta
1/4 cup pine nuts or chopped almonds, toasted
3 T. olive oil
6 sprigs of thyme (or lemon thyme)
Juice of half a lemon
1 t. salt
freshly ground pepper
2 pie crusts
Mix all ingredients in a bowl. Roll out pie crusts and cut each one in half. Pile filling on one side of each half and fold over to seal (makes four pies). Bake at 450F for 15-20 minutes, until the crust is nicely browned.