Wild Greens Pie (Hortópita)

  • Prep Time: 30 minutes + 30 minutes standing time for pastry
  • Cooking Time: 45 minutes
  • Servings: 8
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Greece is legendary for its health-giving wild greens pie.  Tuscan cabbage, chicory, watercress and rocket all contribute a slightly bitter flavour to the filling of this ‘Wild greens’ pie, the saltiness of the feta and sweetness of the currants offset this.

Ingredients

‘Wild Greens’ Filling

  • 1 bunch cavolo nero (Tuscan cabbage or half bunch silverbeet/Swiss chard)
  • 1 bunch chicory, trimmed to leaf
  • 1 bunch watercress, trimmed to leaf
  • 1 bunch rocket, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 small leek, thinly sliced
  • 200g feta, crumbled
  • 1 cup mint leaves, roughly chopped
  • 2 spring onions, finely chopped
  • ½ cup currants, soaked in warm water, drained
  • Grated rind from 1 medium lemon
  • Freshly ground pepper and salt


Olive oil pastry

  • 31/3 cups (500g) plain flour
  • 1 teaspoon salt
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 egg, lightly beaten
  • ¾ cup (180ml) cold water


Glaze

  • 1 egg, whisked with a little water
  • 1 tablespoon sesame seeds
  • Pinch sea salt flakes (optional)

Instructions

  1. Chop greens, place in a large colander, and wash well, drain. Heat oil in large, deep frypan over a moderate heat, add leek and cook, stirring for 1 minute to soften. Add greens and cook stirring every so often for 5 minutes. Place cooked greens in the colander over a large bowl to drain and cool.
  2. While greens drain make the Olive oil pastry. Work pastry ingredients together in a large bowl or food processor, cover and rest pastry in the fridge for 30 minutes.
  3. Preheat oven to 200°C (180°C fan-forced). Take pastry from the fridge so it warms up a little, making it easier to roll. Squeeze greens to remove any remaining liquid – they should be fairly dry. Combine with feta, mint, spring onions, currants and lemon rind. Season well.
  4. Take two thirds of the pastry and roll it out thinly to fit base and side of a non stick, shallow, 28cm round tin (one with a removable base is best). Place the filling evenly over base. Brush a little of the egg glaze around the rim of the pastry.
  5. Roll remaining pastry out to a thin round that is large enough to cover top of pie. Ease the pastry over the filling. Trim, and then seal the edge by crimping the pastry together. Make a small slash over the top of pastry (for steam to escape). Brush with the egg wash, sprinkle with sesame seeds and a little sea salt if using.
  6. Bake 40 -45 minutes or until pastry is golden. Stand for 10 minutes before cutting. Serve hot, warm or cold.

Notes

Recipe from Lyndey & Blair’s Taste of Greece
Related recipe: Greek Lamb with Skordalia

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