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.
Provided by Witch Doctor
Categories Cheese
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 501.7, Fat 34.4, SaturatedFat 8.5, Cholesterol 27.8, Sodium 656.2, Carbohydrate 38.8, Fiber 3.1, Sugar 2.6, Protein 10.9
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Nihal Ali
[email protected]This recipe was a bit too time-consuming for me. I think I would try a different recipe next time.
katrina benton
[email protected]I'm a big fan of Greek food and I love hortopita. This recipe is one of the best I've tried. The filling is flavorful and the phyllo pastry is perfectly crispy.
Abdullah Nazeer
[email protected]This recipe is a great way to use up leftover phyllo pastry. I had some leftover from another recipe and this was the perfect way to use it up.
peter 4 vn
[email protected]I'm not sure if I did something wrong, but my hortopita didn't come out as expected. The phyllo pastry was too soggy.
Kristal UwU
[email protected]This recipe is a great way to get your daily dose of greens. The hortopita is packed with flavor and nutrients.
Mobile Legends
[email protected]I'm always looking for new recipes to try and this hortopita recipe caught my eye. I'm glad I gave it a try because it was delicious!
Maria Skippers
[email protected]This recipe was easy to follow and the hortopita turned out delicious. I would definitely recommend it to others.
Thumbi Peter
[email protected]I've made this recipe several times and it always comes out perfect. It's a great dish to serve for brunch or lunch.
Sheila Moraa
[email protected]This recipe was a bit too salty for my taste. I think I would use less feta cheese next time.
Asmar Asmar123
[email protected]I'm not a fan of greens, but this recipe changed my mind. The hortopita was delicious and I would definitely make it again.
Son Dos
[email protected]This recipe is a great way to use up leftover greens. I had some spinach and kale that I needed to use up and this recipe was the perfect solution.
Classic Funzy
[email protected]I'm a huge fan of Greek food and this hortopita recipe did not disappoint. The flavors were authentic and the dish was easy to make. I will definitely be making it again soon.
Mohammad Mostafa
[email protected]This recipe is a keeper! I made it for my family and they all loved it. The instructions were clear and easy to follow.
Mr Information
[email protected]I'm not sure what went wrong, but my hortopita didn't turn out as expected. The filling was bland and the phyllo pastry was soggy.
Rakibul Molla
[email protected]This recipe was a hit at my dinner party! Everyone loved the combination of flavors and textures. I will definitely be making it again.
Mistar Rahman
[email protected]The hortopita turned out amazing! It was easy to make and tasted delicious. The only change I made was using a different type of greens. Overall, I highly recommend this recipe.
Natasha Raheel
[email protected]This hortopita recipe was a delight! The flavors of the wild greens, feta cheese, and eggs blended perfectly, creating a satisfying and flavorful dish. I especially enjoyed the crispy phyllo pastry that enveloped the filling.