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
Welcome to the Mediterranean Diet group where we value sharing our stories, great recipes, and relevant articles. If you are just getting started this is the right place, you will find everyone here to be helpful and supportive. Get started the right way in the files section on the left I have a proven getting started guide and other resources. My site is the perfect place to start with get started articles and many great recipes.
- Prep Time: 5
- Cook Time: 135
- Total Time: 2 hours 20 minutes
- Yield: Serves 8 1x
- Cuisine: Mediterranean Deit
17 ounces (500g) gigantes beans
1/2 cup extra virgin olive oil
1 small clove of garlic
1 large onion, finely chopped
4–5 tbsps parsley, finely chopped
1/2 tbsp celery, finely chopped
1/2 cup of hot water
14 ounces (400g) tinned chopped tomatoes or 21 ounces (600g) ripped fresh tomatoes, grated
1 tsp dried oregano
salt and freshly ground pepper to taste
To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water. Or use canned beans.
Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 350 F (180C), until softened and slightly colored (approx. 15 minutes).
Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 350 F (180C), until the beans are soft and tender and the sauce thickens.
For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!
- Calories: 351
- Fat: 14.7g
- Carbohydrates: 42.7g
- Protein: 15.6g
Keywords: Mediterranean Diet, Vegetarian, Weight Loss