Hortopita (Greek Greens Pie)
Make sure the phyllo is a bit thicker on this one
- Prep Time: 60
- Cook Time: 50
- Total Time: 1 hour 50 minutes
- Yield: 15 1x
- Cuisine: Mediterranean Diet
- Diet: Vegetarian
4 Large Sheets Phyllo (thicker)
18 oz (500g) Chard or Mediterranean Hartwort (Kafkalithra)
11 oz (300g) Endives substitute more Mediterranean Hartort
11 oz (300g) Arugula
4 oz (100g) Fennel Leaf or Dill
4 oz (100g) Parsley
3/4 cup extra virgin olive oil
8 oz 200g Feta
Make or buy 4 Sheets of Phyllo Pastry.
Finely chop all your greens and herbs. It should be finely chopped as per picture in Notes.
Crumb the feta and mix through the bowl of greens and herbs.
Season with salt.
Pour 1/4 cup extra virgin olive oil.
Layer two sheets of home-made phyllo pastry sheets onto a large round 30cm diameter baking dish. It should be approximately 4 inches (10cm) deep.
The sheets should be draped over the sides.
Each sheet should have a liberal coating of olive oil.
Add the filling ingredients, then another sheet of phyllo ensure it is draped over. Olive oil brushed on then another layer of home-made phyllo.
Fold over in a tidy fashion the draped over parts, then pour more olive oil over the sides and top. I brush it on as well, to ensure an even coating .
Decorate with black and white sesame seeds ( optional ).
Bake at 390 F (200 Degree Celsius) for 40 minutes. At 20 minutes turn the pie over, and cook for the remainder 20 minutes.
Allow to cool a little , before cutting into squares.
- Serving Size: 1
- Calories: 154
- Fat: 14g
- Carbohydrates: 176mg
- Protein: 3g
Keywords: Mediterranean Diet, Lose Weight, Healthy Eating