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Hortopita with wild greens
Hortopita with wild greens

Before you jump to Hortopita with wild greens recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got insight from reading it, now let’s go back to hortopita with wild greens recipe. To make hortopita with wild greens you need 13 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Hortopita with wild greens:
  1. Take 1 kg willd greens
  2. Get 1 cup grated mom's mizithra
  3. Take 2 onions finely chopped
  4. Prepare 1 egg (optionally)
  5. You need dill - parsley
  6. Use oil, salt, pepper, sesame seeds
  7. Use 4 homemade filo sheets (thin)
  8. Get Filo dough
  9. Prepare 1/2 kg flour (all purpose)
  10. Provide 1/2 cup oil
  11. Take 1-1 1/2 tbsp vinegar
  12. You need 1 little salt
  13. You need tepid water, as much as it takes
Instructions to make Hortopita with wild greens:
  1. Clean, wash and blanch the wild greens.
  2. Strain their water using a strainer.
  3. Add the rest of the ingredients to the wild greens.
  4. Roll out the dough into four filo sheets.
  5. Spread the two filo sheets in a large baking tray brushed with oil after having brushed oil in-between, add the filling and cover with the remaing two filo sheets, also brushing with oil in-between.
  6. Brush the top with oil.
  7. Sprinkle with sesame seeds and score with a knife so that it breathes while baking.
  8. Bake at 180°C for about 30-40 minutes.

But unless you have a yia yia (Greek grandmother) you may not have tasted hortopita: wild greens pie. Wild edibles are part of everyday life in Greece, in fact, you'll often find wild edibles for sale at village markets. See recipes for Delicious hortopita, Hortopita with wild greens too. A hortopita (greens pie) that takes advantage of the sunny Attica day which is perfect for a walk on Mount Ymmitos. This terrific recipe for a massive pile of mixed greens, herbs, leek and winter squash, all encased in homemade phyllo dough, came to The Times from the noted Greek-born food writer and cooking instructor Diane Kochilas, with whom Mark Bittman cooked in her Athens apartment.

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