Hortotiropita (Greens and Cheese Pie) With Chard

"Pies are in Greece very popular. This one was prepare with Swiss chard, but can be substitute with spinach or "vlita"."
 
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photo by Elmotoo photo by Elmotoo
photo by Elmotoo
photo by Artandkitchen photo by Artandkitchen
Ready In:
1hr 20mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. This is so awesome! I bought extra pie crusts but didn't use the, because the swiss chard cooked down so that there wasn't enough for 2 pies. We loved this & devoured the whole thing quickly! Thank you! Made for Aussie Swap 11/13.
     
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RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
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