Hortotiropita Greens And Cheese Pie With Chard Recipes

HORTOPITA

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.

HORTOTIROPITA (GREENS AND CHEESE PIE) WITH CHARD

Steps:

• Prepare your dough mixing the ingredients if possible with a food processor.
• Cut the chard in ½ inch small pieces.
• Sautee the leek in the olive oil.
• Add to chard pieces to the leek. Cover and cook for 10 minutes covered.
• Add salt and pepper, incorporate to the greens and continue to stir over medium heat until the greens water is absorbed.
• Do not add any water.
• Keep aside to cool down a little.
• Add dill and mint.
• Crumble the feta cheese into the beaten eggs (but keep ½ beaten egg aside).
• If the greens mixture when cooled has produced a lot of liquid, drain it before adding to the cheese and egg mixture. Season again and mix well.
• Work your dough shortly and prepare your sheet.
• Now you can prepare a big pie or several small pastries.
• For the pie oil the base and the side of the container with olive oil. Coat the bottom of your mold with 2/3 of the dough. Spread your filling and cover with the sheet of the remaining dough.
• For the pastry shape "big ravioli" with the sheet of dough and the filling.
• Brush the beaten egg and decorate with sesame seeds.
• Cook in a preheated oven at 180 grades C for 40 minutes until pie/pastry becomes golden.
• Serve it warm or chilled.