HORTOPITA. Greek Wild Greens Pie









*8  Sheets homemade phyllo bough

*300 gr/15,5oz spinach, chopped

*300 gr/15,5oz dandelion greens, chopped

*200 gr/7oz  mustard greens, chopped

*1 cup scallions, chopped

*½ cup Fresh parsley, chopped

*½ cup Olive oil + 2-3 tbsp for brushing

*1 tsp salt





Chop greens and scallions into bite size pieces.
Salt mustard greens and dandelions well, allow to sit for 20 minutes and rinse well.
Finely chop dill and parsley.
Heat olive oil on low in high sided pan or pot. Add scallions and cook until just tender. Add dill, parsley and salt and cook for 3-4 minutes.
Add the chopped greens and cook gently for approx 10 minutes or until the greens are wilted down to about a third of their original amount.
Remove from heat and set aside to cool.
Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with»
«olive oil.
Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo.
The sheets will overlap the pan.
Spread mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil.
Tuck overhanging dough into pan to seal filling.
Bake in preheated oven , 180 C, for 50 min , until golden brown.
Cut into squares and serve while hot.»






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