Greens-and-Cheese Pie - Greek Hortopita

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Greens-and-Cheese Pie - Greek Hortopita

1 tablespoon olive oil

2 cups thinly sliced green onions

1 1/2 cups minced fennel (about 1 large bulb)

10 cup packaged fresh spinach (about 5 ounces)

8 cups thinly sliced mustard greens(about 8 ounces)

1 1/4 cups (5 ounces) feta cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh or 1 tablespoon dried dill

1 teaspoon dried Greek oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

8 sheets frozen phyllo dough, thawed

Cooking spray

Flat-leaf parsley sprigs (optional)

 

 

 

 

 

 

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add

onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion

mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until

spinach wilts. Place spinach in a colander, pressing until barely

moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place

greens in a colander, pressing until barely moist. Combine onion

mixture, spinach, greens, feta, and next 5 ingredients (feta through

black pepper) in a large bowl.

 

Working with 1 phyllo sheet at a time (cover the remaining dough to

keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated

with cooking spray. Gently press sheets into bottom and sides of pan,

allowing the ends to extend over edges of pan. Coat top sheet with

cooking spray. Fold 1 sheet of phyllo in half crosswise; place on

sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet

of phyllo, gently pressing sheet into the bottom and sides of pan;

coat with cooking spray. Spread greens mixture evenly over top of

phyllo. Fold a sheet of phyllo in half; gently press on the greens

mixture in pan, and coat with cooking spray. Top with the remaining 3

sheets of phyllo, coating each with cooking spray. Cut ends extending

over pan. Fold edges of phyllo to form a rim; flatten rim with fork.

Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50

minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired.

 

Wine Note: This dish's green flavors deserve an herbal wine. Some of

the world's most fresh, green wines are New Zealand Sauvignon Blancs;

try Villa Maria Private Bin (about $12).

 

Yield: 6 servings

 

CALORIES 194 (44% from fat); FAT 9.4g (sat 4.1g,mono 3.2g,poly 1.3g);

PROTEIN 8.1g; CHOLESTEROL 21mg; CALCIUM 234mg; SODIUM 622mg; FIBER 2g;

IRON 3.6mg; CARBOHYDRATE 20.8g

 

Source: Cooking Light, JULY 2001

Formatted by Chupa Babi in MC: 10.25.06

 

Greens and herbs are the secret to a successful and fragrant

hortopita. In this recipe, sweet spinach and pungent mustard greens

combine with plenty of green onions and fennel, parsley, dill, and

oregano. Feta cheese adds a sour, salty component to the pie's

filling.

 

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