How about traditional pasty filling? - beef, +/- pork, potatoes, and rutabagas, +/- carrots, salt, pepper.

I like the idea of greens, like chard in that. But cabbage might be different andinteresting. D. Madison has a cabbage loaf in a bit of cream, I think, in her Vegetarian Cooking Book that would likely work as filling.

Slice fennel and roast it, caramelize onions, saute garlic and a small serrano chile and include with the spinach yes please recommends.

I think a spinach quiche would be lovely!