Easiest Way to Cook Appetizing Hortopita with wild greens

Hortopita with wild greens. Hortopita: Greek Spinach and Greens Pie with Herbs and Feta Cheese. Hortopita or Wild Greens Pie is traditionally made in the spring when wild greens are young and tender. In the US, we have access to a variety of greens year round so you can enjoy this hearty, nutritious meal any time.

In this recipe, mild-flavored (but nutritionally packed) nettles makes up the bulk of Hortopita. There are many types of wild greens that we eat here in Greece and are not commonly known abroad. We name them in general "Horta" and if you've ever been to a Greek restaurant you'll have seen them served usually as salads- after being cooked- and served with olive oil and lemon. You can cook Hortopita with wild greens using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hortopita with wild greens

1. It's 1 kg of willd greens.
2. Prepare 1 cup of grated mom's mizithra.
3. Prepare 2 of onions finely chopped.
4. You need 1 of egg (optionally).
5. Prepare of dill - parsley.
6. It's of oil, salt, pepper, sesame seeds.
7. You need 4 of homemade filo sheets (thin).
8. You need of Filo dough.
9. You need 1/2 kg of flour (all purpose).
10. Prepare 1/2 cup of oil.
11. You need 1-1 1/2 tbsp of vinegar.
12. You need 1 of little salt.
13. You need of tepid water, as much as it takes.

Hortopita strifti - wild greens & feta spiral pie. Wild greens pie (aka hortipita) is delicious and nutritious. 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.

Hortopita with wild greens instructions

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..

Add leeks and pinch of salt. Turn heat to medium-high and add the chopped dandelion greens and kale. Hortopita, from the Greek words horta, meaning wild greens (also a general term for greens in Greek), and pita, which means pie, is a traditional These pastries can be made with any combination of greens and herbs; therefore, there's no set recipe for hortopita. The size of the pastries can range. Hortopita can require a good deal of effort, so if your greens are wild, you'll need to sort, wash and blanch them.