Hortopita Recipes

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HORTOPITA



Hortopita image

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. It's a bit of work, to be sure, but Kochilas has codified the process so that it's straightforward, and the results are both delicious and impressive. It's important to note that the phyllo dough created here need not be the extremely thin version we see in pastries, but rather a reasonably thin and easily worked dough rich in olive oil. It seems daunting. It is not.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 1 pie, 8 to 12 servings

Number Of Ingredients 17

2 pounds pumpkin or butternut squash, peeled, seeded and shredded
Coarse sea salt
1 bunch Swiss chard (preferably green stemmed)
1/2 pound flat-leaf spinach
1 bunch sweet sorrel
1 bunch Mediterranean hartwort, about 1 1/2 cups, chopped
1 bunch chervil, about 1 1/2 cups chopped
1 1/2 cups snipped fresh dill
3 bunches wild fennel, leaves only, about 2 1/2 cups chopped
1 small bunch parsley, chopped
1 small bunch fresh oregano, chopped
1 small bunch mint leaves, chopped
1 cup extra-virgin olive oil
1 leek, tough greens trimmed and discarded, whites rinsed well and chopped
2 red onions, finely chopped
1 recipe for homemade phyllo, at room temperature and divided into four equal-size balls
Flour for rolling out the pastry
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Calories303
UnsaturatedFat19 grams
Carbohydrate26 grams
Fat22 grams
Fiber7 grams
Protein5 grams
SaturatedFat3 grams
Sodium682 milligrams
Sugar6 grams

Steps:

  • Put the pumpkin in a colander, salt lightly and toss. Weight the pumpkin with a plate and weights (some canned food will do), and drain for about an hour. Trim, wash, drain and coarsely chop the greens and herbs.
  • Preheat the oven to 350. Squeeze the pumpkin to get rid of as much liquid as possible. Heat 2 tablespoons olive oil in a large skillet (or wide pot), and cook the pumpkin until it wilts and most or all of its liquid has evaporated. Transfer to a large bowl.
  • Wipe the skillet clean, and heat 2 tablespoons of olive oil in it; cook down the leek and onions, stirring, until wilted. Transfer to the bowl with the pumpkin.
  • Heat another 2 tablespoons of oil in the skillet, and wilt the chard and spinach; add to the bowl. Add the remaining greens and herbs to the bowl, and season to taste with a generous amount of salt and a little pepper. Reserve 8 tablespoons of olive oil; stir what remains into the greens mixture.
  • Lightly oil a 15-inch round pan or a shallow, rectangular roasting or sheet pan (16 inches by 12 inches). Roll out the first dough ball on a lightly floured surface, using the shape of your pan as the guide. For round pans, roll out to a circle about 18 inches in diameter; for rectangular pans, roll out to a rectangle about 3 inches larger than the perimeter of the pan. Place the dough inside, leaving about 2 inches hanging over the edge. Brush with two tablespoons of olive oil. Repeat with the second piece of dough. Brush that too with olive oil. Spread the filling evenly over the phyllo.
  • Repeat the rolling process for the third sheet, placing it over the filling and pressing down gently. Brush with olive oil. Finally, roll out the last piece of dough to a slightly smaller piece, and place it over the surface of the pie. Join and fold in the bottom and top overhanging dough, rolling it around the perimeter of the pan to form a pretty rim. Brush the top of the pie generously with olive oil. Score into serving pieces (do not cut through to the bottom).
  • Place in the center rack of the oven, and bake for about 40 to 50 minutes, or until the pastry is golden and crisp and the pie pulls away from the perimeter of the pan. Remove, cool in the pan and serve warm or at room temperature.

HORTOPITA



Hortopita image

Provided by Cat Cora

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 11

4 to 4 1/2 cups flour
1/2 teaspoon kosher salt
5 ounces olive oil
1 cup water or milk
2 pounds mixed greens (mustard, dandelion, and rocket)
4 ounces olive oil, plus 8 ounces
3 spring onions or white onion, thinly sliced
6 scallions, thinly sliced
1 cup parsley, roughly chopped
4 ounces dill, roughly chopped
1 tablespoon kosher salt

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.

HORTOPITA



Hortopita image

My interpreter's mother (who was a commercial baker in Skopje, Macedonia) used a dowel which looked to be about 3/8 to 1/2 inch in diameter and about 3 feet long to roll out her pastry. She used this to make the pastry for her Hortopita, which is a Greek/Macedonian baking-powder-leavened bread stuffed with spinach and feta cheese. It is simply fantastic the way she made it - rolling out the dough with her dowel in a long thin strip. Then she would place the spinach/Feta cheese stuffing along the middle of the strip and fold the dough over the stuffing. Then she would roll the stuffed dough into a spiral like a cinnamon roll, bake it and serve. It is no wonder that I am not weighing 500 pounds! Make it several weeks ahead, and freeze, then thaw and reheat it in a moderate oven. Serve it as an hors d'oeuvre or with the meal.

Provided by Witch Doctor

Categories     Cheese

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 cups extra virgin olive oil, plus additional
2 leeks, white parts only, well washed, split, and cut into 1/4-inch slices
1 small onion, finely chopped
4 scallions, white and green parts, thinly sliced
1 1/2 lbs spinach, well washed, dried, and roughly chopped
1 cup parsley, finely chopped
1/2 cup mint, finely chopped (optional)
2 tablespoons dill, chopped
2 1/2 cups feta cheese, crumbled
1 teaspoon fresh ground black pepper
salt, to taste
Calories501.7
Fat34.4
SaturatedFat8.5
Cholesterol27.8
Sodium656.2
Carbohydrate38.8
Fiber3.1
Sugar2.6
Protein10.9

Steps:

  • Preheat the oven to 400 degrees F. Butter the bottom and sides of two 12-by-18-inch baking sheets.
  • In a food processor, combine the flour, salt, and baking powder. Add 1 cup cold water and 2/3 cup olive oil, and process until smooth. Remove the dough from the food processor, knead it into a ball with your hands, and wrap loosely in plastic film. Let it sit for 10 minutes or until ready to use.
  • In a large sauté pan, heat 1/2 cup of the oil over medium heat. Add the leeks, onion, and scallions, and sauté until soft, about 5 minutes. Add the spinach, and sauté, stirring until slightly soft, about 3 minutes.
  • Using a slotted spoon, transfer the vegetables to a medium bowl, and add the parsley, mint (if using), dill, feta cheese, and salt and pepper. Taste, and adjust the seasonings if necessary.
  • Divide the dough into 4 pieces. On a floured surface, roll out each piece of dough into a very thin rectangle. Brush each piece with the remaining oil, and spread 3/4 to 1 cup of filling along the length and center of each rectangle. Starting at one long side of each rectangle, roll the dough around itself to enclose the filling.
  • Place the rolled dough seam-side down on the baking sheet, bending each piece to form a spiral. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375°F and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, and serve.

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