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.
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 1 pie, 8 to 12 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 22 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 6 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #eggs-dairy #vegetables #greek #european #finger-food #vegetarian #cheese #dietary #inexpensive #taste-mood #savory #presentation #4-hours-or-less
You'll also love
Md Aktar
[email protected]This hortopita was a bit too salty for my taste. I think I'll try using less salt next time.
chaos
[email protected]I love this hortopita recipe! It's so easy to make and the results are always delicious. The filling is flavorful and the pastry is flaky. I've made this recipe several times and it's always a hit with my family and friends.
Jalen Howard
[email protected]This was my first time making hortopita and it turned out great! The recipe was easy to follow and the results were delicious. The filling was flavorful and the pastry was flaky. I will definitely be making this again.
Ronin the Tennis & Pickleball Pro
[email protected]I'm so glad I tried this hortopita recipe. It was easy to make and turned out great. The filling was flavorful and the pastry was nice and flaky. I would definitely make this again.
Ab Su
[email protected]This hortopita was absolutely delicious! The filling was flavorful and the pastry was flaky. I will definitely be making this again.
Lalit Budhathoki
[email protected]I made this hortopita for a potluck and it was a huge success! Everyone loved it. The filling was flavorful and the pastry was flaky. I will definitely be making this again.
William the boss
[email protected]Delicious! The hortopita was a big hit with my family. The filling was flavorful and the pastry was flaky. I will definitely be making this again.
Vha Witso
[email protected]This hortopita was easy to make and turned out great. The flavors were well-balanced, and the pastry was nice and flaky. I would definitely make this again.
Ilse van Tonder
[email protected]I'm not usually a fan of hortopita, but this recipe changed my mind. The filling was so delicious, and the pastry was so flaky. I will definitely be making this again.
Gift Briggs
[email protected]This hortopita was a hit at my party! Everyone loved it. The filling was flavorful and juicy, and the pastry was perfectly crispy. I will definitely be making this again.
Itx Soldier queen
[email protected]I've made hortopita many times before, but this recipe is by far the best. The addition of fresh herbs really makes a difference. I also love the way the pastry puffs up in the oven. It's so light and airy.
Umer Jamal
[email protected]Wow, this hortopita recipe is amazing! The flavors are so fresh and vibrant, and the pastry is flaky and golden brown. I followed the recipe exactly, and it turned out perfectly. My family loved it!