Hortopita - Wild Greens Pie
Nothing is tastier than using a combination of natural superfoods in a traditional Greek wild greens pie – also referred to as a "hortopita".
Servings 9 slices
Calories 464kcal
Ingredients
For the pastry:
- 600 g plain flour (all purpose)
- 125 ml olive oil extra virgin
- 125 ml water lukewarm
- 2 eggs
- ½ teaspoon salt
For the filling:
- 250 g spinach washed and thinly sliced
- 150 g kale washed, stalks removed and thinly sliced
- 4 spring onions thinly sliced
- 4 tablespoon dill finely chopped
- 4 tablespoon flat-leaf parsley finely chopped
- 150 g feta cheese crumbled
- 25 g Kefalograviera cheese grated or Pecorino
- 2 eggs lightly beaten
- salt and pepper for seasoning
Instructions
For the pastry:
- Blend all the ingredients in a food processor until they form a ball. Remove it from the bowl, pat it and smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour.
Constructing the pie:
- Preheat your oven to 180 deg C and oil a baking dish (mine measured 25cm W x 35cm L)
- Divide your pastry into two and roll out to measure the length of the pan. Place one quantity of the rolled pastry onto a lightly oiled baking dish, ensuring it fits well and comes up the sides.
- Combine the cheeses, salt, pepper and eggs in a large bowl and then toss through the remaining and mix well, ensuring the mixture =is evenly distributed. (using your hands makes this part a lot easier).
- Place the greens mixture into the dish with the pastry and ensuring it all fits. (Don't be afraid to force it all in there!)
- Lay the second rolled piece of pastry over the greens mixture and pinch the sides over to encase the mixture. Pierce the top with a sharp knife making some vents.
- Brush the top generously with olive oil and bake in the oven for 45-50 mins or until the top is browned.
- Allow to cool in the pan for at least an hour before slicing through and serving.
Nutrition
Serving: 1slice | Calories: 464kcal | Carbohydrates: 55g | Protein: 14g | Fat: 21g | Saturated Fat: 5g