Braised Wild Greens And Sweet Onion Pita Hortopita Recipes

BRAISED WILD GREENS AND SWEET ONION PITA (HORTOPITA)

Steps:

• Preheat oven to 350 degrees F.
• Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium-high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper.
• To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens
• In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.

HORTOPITA

Steps:

• For the crust: In a large bowl or food processor, mix the flour and salt. Add the oil and liquid and mix briefly, until a dough forms. Pour the dough out onto a floured board and knead until the dough is smooth, about 5 minutes. Cover and let rest for 30 minutes.
• Preheat a pot of canola oil to 375 degrees F.
• For the filling: In a large pot, briefly boil the greens until wilted. Remove and strain the excess water.
• Heat a saute pan on medium heat. Add 4 ounces of the olive oil. When the oil is hot add in the spring onions and cook until translucent. Add the scallions, and continue to saute until they are tender. Add the wilted greens and parsley and saute for 3 minutes more. Remove from heat and add the dill and salt, to season. Set aside to cool.
• Divide the dough into 4 pieces. On a floured surface, roll 1 piece out into a large rectangle. Trim the edges if needed. Brush both sides of the dough with olive oil and place a generous portion of the filling on 1 end of the dough, leaving a 1-inch border. Roll the dough in a cylinder and then shape into a coil. Continue with the other dough pieces and repeat the process. Fry them one at a time. Cut in half and serve warm or room temperature.