banner image



Hortopita

HORTOPITA

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.

Time: 100 minutes

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 saut pan , heat 1 / 2 cup of the oil over medium heat
  • add the leeks , onion , and scallions , and saut until soft , about 5 minutes
  • add the spinach , and saut , stirring until slightly soft , about 3 minutes
  • using a slotted spoon , transfer the vegetables to a medium bowl , and add the parsley , mint , 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 375f and bake until golden , 35-40 minutes
  • remove from the oven , and cool slightly , cut , and serve


hortopita image

Number Of Ingredients: 13

Ingredients:

  1. all-purpose flour
  2. salt
  3. baking powder
  4. extra virgin olive oil
  5. leeks
  6. onion
  7. scallions
  8. spinach
  9. parsley
  10. mint
  11. dill
  12. feta cheese
  13. fresh ground black pepper


HORTOPITA

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.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Time 2h

Yield 1 pie, 8 to 12 servings

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 image

Number Of Ingredients: 17

Ingredients:

  • 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


HORTOPITA

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.

Recipe From food.com

Provided by Witch Doctor

Time 1h40m

Yield 12 serving(s)

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.


Hortopita image

Number Of Ingredients: 14

Ingredients:

  • 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


BRAISED WILD GREENS AND SWEET ONION PITA (HORTOPITA)

Recipe From foodnetwork.com

Provided by Food Network

Time 1h15m

Yield 6 servings

Steps:



Braised Wild Greens and Sweet Onion Pita (Hortopita) image

Number Of Ingredients: 19

Ingredients:

  • 3 ounces olive oil
  • 11/2 cups onions finely diced
  • 11/2 cups leeks finely diced
  • Salt and pepper to taste
  • 11/2 cups (packed) dandelion greens, blanched, drained and chopped
  • 11/2 cups (packed) black kale, blanched, drained and chopped
  • 2 ounces Herb Tea (see recipe below)
  • 11/2 tablespoons dill, chopped
  • 1 tablespoons parsley, chopped
  • 1 package phyllo dough #7, defrosted overnight
  • 1/4 cup olive oil
  • 1/2 cup fresh dill with stems, roots removed
  • 1 tablespoon mint with stems, roughly chopped
  • 1/2 cup parsley, with stems, roughly chopped
  • 2 bay leaves
  • 5 whole black peppercorns
  • 1 head garlic, halved
  • 1 tablespoon salt
  • 3 quarts cold water


More recipes about hortopita recipes

Hortopita: Greek Savory Pie with Greens, Herbs and Feta Cheese

Recipe From : olivetomato.com
Jan 29, 2013 · Now, there is no one recipe for hortopita, basically you use a variety of horta (greens) combined with herbs, feta and then use phyllo to wrap it all up. Obviously homemade … ...Show details

Hortopita - Wild Greens Pie - Souvlaki For The Soul

Recipe From : souvlakiforthesoul.com
Apr 08, 2013 · Enjoy a slice of hortopita 🔪 Instructions. For the pastry: Blend all the ingredients in a food processor until they form a ball. Remove it from the bowl, pat it and smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour. Constructing the hortopita: ...Show details

Hortopita (Wild Greens Pie) | The Greek Vegan

Recipe From : thegreekvegan.com
May 26, 2013 · Authentic Greek Food, Greek Vegan Recipes, hortopita, Traditional Greek Recipes, Wild edible greens. Bobota / μπομπότα (Cornbread) White Beans with Greens (Φασόλια με χόρτα) 6 Responses to Hortopita (Wild Greens Pie) Titika June … ...Show details

Hortopita - Greek Pie with Greens and Feta Recipe

Recipe From : greekboston.com
Apr 19, 2013 · Greek Pita Pie with Greens and Feta (Hortopita) Filling Recipe Ingredients: 3 tablespoons olive oil 1 medium onion, finally chopped 20 ounces mixed … ...Show details

Hortopita - The Cook's Cook - Recipes, Cooking, Kitchen

Recipe From : thecookscook.com
recipe. Hortopita. Ellen Zachos. Ellen Zachos, author of six books, is a foraging expert who lectures at flower shows and garden clubs. Hortopita with chickweed garnish Photo credit: Ellen Zachos. Share: Posted on: 05-2018; This recipe is featured in Spring Greens and Hortopita. Ingredients. ...Show details

Greek Savory Pie with Greens and Feta - Hortopita - The

Recipe From : thegreekfoodie.com
Apr 14, 2021 · The vegan version of hortopita is also popular and is usually made during Greek-Orthodox lent. In a large skillet, I saute the onions and scallions for 3-4 minutes with 3 tablespoons of olive oil. I season with sea salt and freshly ground pepper. The greens go in and I stir and saute everything for 4-5 more minutes. ...Show details

HORTOPITA: GREENS PIE; CROSTATA STYLE - Dimitras Dishes

Recipe From : dimitrasdishes.com
Jul 13, 2020 · Instructions. Begin by making the pastry dough. Beat the cream cheese and butter until smooth. Add the flour in thirds until incorporated. Collect all the dough on the counter and form a … ...Show details

Hortopita Recipe - Wild Greens Phyllo Pie - Leda Meredith

Recipe From : ledameredith.com
Hortopita. Makes 8 servings as a side dish, 4 as a main course . 2 quarts rinsed and lightly packed nettles, stems removed. 1 pint wood sorrel or sheep sorrel. 1 large onion, finely chopped. 1 tablespoon olive oil. 2 cloves garlic, peeled and minced ...Show details

Hortopita : Recipes : Cooking Channel Recipe | Cat Cora

Recipe From : cookingchanneltv.com
Jun 24, 2010 · 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. ...Show details

Hortopita or Greens and Cornmeal Crust Pie - Rise and Shine

Recipe From : madelinesblog.typepad.com
Jul 17, 2011 · I figured this hortopita was probably the original cornmeal crusted "pizza" with greens. in my recipe, the ingredients are a little different, but the results were great. The beauty of this savory pie is that you can make it with whatever greens are in season. I did put a little cheese in, although Yani's recipe calls for lots more. ...Show details

How To Make Homemade Delicious Hortopita - Dinner With Trump

Recipe From : dinnerwithtrump.org
May 05, 2021 · The ingredients needed to prepare Delicious hortopita: You need 1/2 kg of boiled wild greens (whichever you like). Prepare 4 of spring onions. Prepare 1 cup of grated feta cheese. Prepare 1 of little dill. Take of salt. Prepare of For the dough, I'm using the recipe by sol81 Rollling out filo using the sun method. Steps to make Delicious ... ...Show details

Hortopita (spinach and feta pie) (spinach pie)

Recipe From : sbs.com.au
To prepare the horta and feta, wash the greens and chop roughly, keeping the sorrel aside if using. Wilt the spinach, silverbeet and nettles in a dry, covered saucepan over low heat for about 10 minutes until tender, adding the sorrel and removing the lid towards the end. Cook until most of the liquid has evaporated and the mixture is very soft. ...Show details

How to Make Hortopita | Saveur

Recipe From : saveur.com
Jul 21, 2010 · 1. In a bowl, whisk together flour, 1½ tsp. salt, and sugar. Make a well in center; pour in 2 tbsp. oil, soda, vodka, and vinegar. Stir to make a dough. ...Show details

Hortopita | Sweetwater Organic Farm

Recipe From : sweetwater-organic.org
Hortopita means “greens pie” in Greek. If you searched this dish on-line, you would find many different recipes, some with the greens encased in pastry and some not. This version comes from Myra Kornfeld’s book “The Healthy Hedonist Holidays” and does not use a pastry crust. ...Show details

Greens-and-Cheese Pie (Hortopita) Recipe | MyRecipes

Recipe From : myrecipes.com
Jul 01, 2001 · Greens and herbs are the secret to a successful and fragrant hortopita. In this recipe, sweet spinach and pungent mustard greens combine with plenty of green onions and fennel, parsley, dill, and oregano. … ...Show details

Recipe Of Ultimate Hortopita With Wild Greens - Dinner

Recipe From : dinnerwithtrump.org
May 06, 2021 · We hope you got benefit from reading it, now let’s go back to hortopita with wild greens recipe. You can cook hortopita with wild greens using 13 ingredients and 8 steps. Here is how you cook that. The ingredients needed to make Hortopita with wild greens: You need 1 kg of willd greens. Take 1 cup of grated mom's mizithra. ...Show details

Hortopita recipe - All the best recipes at Crecipe.com

Recipe From : crecipe.com
Hortopita recipe. Learn how to cook great Hortopita . Crecipe.com deliver fine selection of quality Hortopita recipes equipped with ratings, reviews and mixing tips. Get one of our Hortopita recipe and prepare delicious and healthy treat for your family or friends. Good appetite! ...Show details

Taste of Greece | MyRecipes - MyRecipes | Recipes, Dinner

Recipe From : myrecipes.com
Greens-and-Cheese Pie (Hortopita) Recipe. Most of us know and love spanakopita, the popular spinach-and-feta pie. But one bite of hortopita, its sassier cousin, and you're sure to be a convert. Made with a tasty mix of greens and herbs ("horto" simply means "greens" in Greek), it's a deliciously rustic twist on a classic. ...Show details

Recipe: Hortopita, a Greek pie of greens and feta in

Recipe From : msn.com
Apr 20, 2021 · Recipe: Hortopita, a Greek pie of greens and feta in phyllo dough, is a country cousin to familiar spanakopita Sally Pasley Vargas 15 mins ago 1 dead, 2 … ...Show details

Recipe: Hortopita, a Greek pie of greens and feta in

Recipe From : bostonglobe.com
Apr 20, 2021 · Recipe: Hortopita, a Greek pie of greens and feta in phyllo dough, is a country cousin to familiar spanakopita By Sally Pasley Vargas Globe Correspondent, Updated April 20, … ...Show details

Greek Hortopita Recipe | Leafy Wild Greens in Phyllo Dough

Recipe From : youtube.com
This video shows you how to make Greek hortopita or leafy greens pita. Using very simple leafy green vegetables like broccolini, Swiss chard and dandelions, ... ...Show details

Hortopita: Ikarian Greens Pie | Mark Bittman Recipe | The

Recipe From : youtube.com
Greek chef Diane Kochilas shows Mark Bittman how to prepare a traditional pie loaded with fresh greens. And in Greece, that means preparing a hand-rolled phy... ...Show details

Recipe: Delicious Delicious hortopita - Vegetarian

Recipe From : sleepylimbsband.com
Jan 08, 2021 · Hortopita is a Greek Spinach pie made with traditional homemade phyllo loaded with various greens like A well made and delicious Hortopita ( greens pie ) or now we would call it Spanakopita as it is. See recipes for Delicious hortopita, Hortopita with wild greens too. Hortopita - Greens, Leeks, Feta & Myzithra Cheese in Fyllo Pastry. ...Show details

Gathering wild greens and a recipe for hortopita, or wild

Recipe From : theshepherdandtheolivetree.wordpress.com
Nov 25, 2011 · Recipe: Hortopita or Wild Greens Pie Several of my neighbors bake hortopita, or wild greens pie, in the wood-fired ovens in their gardens when they also … ...Show details

Hortopita Recipe

Recipe From : crecipe.com
Hortopita Recipe . Crecipe.com deliver fine selection of quality Hortopita Recipe, recipes equipped with ratings, reviews and mixing tips. Get one of our Hortopita Recipe. ###Užijte si objevování nových porkrmů a jídel z nejelpších### Hortopita Recipe ###receptů z čech i ze světa. Dobrou chuť!### ...Show details

© 2017 tfrecipes.com. All rights reserved.
View Sitemap