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The Hirshon Greek Hortopita – Χορτόπιτα


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1/4 cup + 3 oz olive oil
  • 1 1/2 cups onions, finely diced
  • 1 1/2 cups leeks finely diced – if you are making this in the brief season when ramps are available, by all means use them instead!
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups (packed) dandelion greens, blanched, drained and chopped
  • 1/2 cup (packed) black kale, blanched, drained and chopped
  • 1 cup mustard greens, blanched, drained and chopped
  • 2 oz. brewed herbal tea, TFD prefers Celestial Seasonings Sleepytime Tea
  • 2 1/2 tsp. dill, chopped
  • 1 tbsp. parsley, chopped
  • 3 tbsp. fresh oregano, chopped
  • 4 tbsp. feta cheese
  • 2 tbsp. Kefalotyri cheese
  • 1 pkg phyllo dough, #10

Instructions

  1. Place a sauté pan over medium heat. Add 3 oz olive oil to the pan and warm. When hot, add the onions and sauté, stirring occasionally, until they are slightly translucent (about 8-10 minutes). At this point, add the leeks and a pinch of salt.
  2. Stir and cook for 8-10 minutes or until the onions are all soft and translucent. Turn the heat to medium-high and add the chopped dandelion greens, mustard greens and kale. Re-season with salt and pepper and stir. Add herb tea and stir.
  3. Lower the heat to medium and cook for 5 minutes, until all the liquid has evaporated. Remove pan from stove, fold in the fresh herbs, and season with salt and pepper.
  4. Remove the pan from the heat and transfer the greens to a stainless steel bowl to cool completely. When cool, crumble the cheeses into the mixture and stir to combine well. Taste, add salt, if necessary, and reserve.
  5. Preheat oven to 375 degrees F. Defrost phyllo in refrigerator overnight. Lay one sheet of phyllo on a clean surface and brush lightly with olive oil. Using a sharp paring knife, cut the phyllo down the center so you have two (2) equal sheets.
  6. Cut each sheet vertically in 2 so you have four (4) sheets of equal width. Repeat one more time so you have eight (8) equal strips, each approximately 1 inch wide.
  7. Place a small ring mold on a clean surface. Take one strip of phyllo, fold it in half, and lay it across the mold with the mold in the center. Press down to line the mold, allowing the excess phyllo to hang over the edge equally on both sides.
  8. Lay a second strip of phyllo across the mold, perpendicular to the first, pressing down to make sure that the entire inside of the mold is covered by the phyllo. Spoon the wild greens filling into the mold, gently packing it down until full.
  9. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (one at a time); trim any excess dough. Make small slits in the top and brush with olive oil. Remove from ring mold and place on a cookie sheet.
  10. Repeat eleven more times with remaining phyllo and filling. Place cookie sheet in oven and bake for 15-20 minutes, until golden brown. Let cool slightly before serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 723.86 kcal
  • Sugar: 4.74 g
  • Sodium: 717.71 mg
  • Fat: 45.71 g
  • Saturated Fat: 9.45 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 66.71 g
  • Fiber: 6.36 g
  • Protein: 13.66 g
  • Cholesterol: 16.81 mg
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