Hortopita (wild greens pie)
1cup water (divided use)
1¼ cup olive oil (divided use)
9packed cups various greens (such as spinach, romaine lettuce, mescaline mix, arugula, dandelion, etc.) or any combination of greens you like or have on hand
1 ¼pounds crumbled feta cheese
5 green onions
3tablespoons dill weed
BOTTOM LAYER OF PITA:
¼ cup olive oil
¾ cup water
½ tsp salt
¼ tsp pepper
TOP LAYER OF PITA
1 ¼cup water
¾ cup olive oil
¾ tsp salt
¼ tsp pepper
Pairs Well With
Step 1 :Wash the wild greens and make sure you squeeze all of the water/moisture from them and place in large bowl.
Step 2 :Wash and cut the leeks and green onions and add to the bowl.
Step 3 :Add the crumbled feta cheese, ¼ cup olive oil, salt, pepper and dill weed and mix well making sure all of the ingredients are incorporated well.
Step 4 :Taste your filling and add more salt, pepper and dill weed if needed.
Step 5 :Coat a 9 x 13 baking pan with olive oil.
Step 6 :In a separate bowl mix all ingredients as listed above for the bottom layer of the pita (pie).The mixture will be slightly thick.
Step 7 :Take a large spoon and drop the mixture into the pan and smooth the mixture out evenly over the pan.
Step 8 :Pour your wild green filling into the pan and spread evenly.
Step 9 :Mix all ingredients as listed above for the top layer of the pita. The mixture will be much looser in comparison to the bottom layer.
Step 10 :Pour the mixture onto the middle of the filling and with your hand spread the mixture over the top of the filling.
Step 11 :It will be a light coating of mixture and it will seem as though it is not enough, but it will rise when baking.
Step 12 :Place in a 350 degree oven and back for about 45-60 minutes or until the top is golden brown.
Step 13 :Serve with a side of Greek yogurt.
Step 14 :Enjoy!