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1
Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
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2
Heat 3 tablespoons of the olive oil in large pot over medium-high heat.
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3
Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute.
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4
Add the escarole and salt to the pan, cover and cook until wilted.
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5
Add the wine and cook for 1 minute.
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6
Remove and discard the garlic cloves.
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7
Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture.
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8
Transfer the greens to the bowl of a food processor.
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9
Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds.
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10
Add the currants and pulse to combine.
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11
Unroll the pie crusts.
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12
Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges.
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13
Brush the crust with the beaten egg, then spoon in the filling and distribute evenly.
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14
Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork.
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15
Cut three slits in the top crust to allow steam to escape.
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16
Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes.
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17
Allow the pie to cool for at least 30 minutes before slicing.
