Hortopita (wild greens filo pie)
I have heard hortopita referred to as a ‘‘longevity pie’’ many times, as it’s made with so many of the nutritional wild greens that Ikaria is celebrated for. It is perfect as a snack or a meal. When I serve it with a side of Greek yoghurt it transports me to Greece every time.
Makes 1
36cm round pie
2 Tbsp olive oil, plus extra for brushing 2 leeks, washed and sliced
2 brown onions, sliced
450g wild greens, roughly chopped (see
recipe below)
75g (1 cup) wild fennel, sliced thinly
25g (1⁄2 cup) chopped mint
30g (1⁄2 cup) chopped parsley
7g (1⁄4 cup) chopped oregano
300g (2 cups) crumbled feta
Filo dough
500g (31⁄3 cups) plain (allpurpose) flour 1 tsp salt
60ml (1⁄4 cup) olive oil
1 Tbsp white wine vinegar
250ml (1 cup) lukewarm water cornflour (cornstarch), for dusting
Pickled wild greens 170g salt
600g wild greens vinegar olive oil
Method
To make the filo dough
Place the flour in a bowl with the salt. Make a well in the centre and pour in the olive oil and vinegar. (The vinegar here helps with the flakiness of the pastry.) Start mixing, either with a spoon or your hands, adding lukewarm water until it resembles a soft dough. You will need about 250ml (1 cup) water, more or less. Tip the dough on to a floured surface and knead lightly until it is smooth, then place back in the bowl and cover with a tea towel. Allow it to rest for an hour while you make the filling.
To make the filling
Heat the olive oil in a frying pan and add the leeks and onions. Saute until soft and golden.
Remove from the heat and place in a large bowl. Add the wild greens, fennel, mint, parsley and oregano, and mix to combine. Add the feta and, using your hands, mix all the ingredients. Check for seasoning — it may not need much salt because of the feta.
Heat the oven to 180degC.
Transfer the filo dough to a surface that has been dusted with cornflour. Divide the dough into 6 balls.
Brush a 36cm round baking tin with olive oil.
Take one ball of dough and roll out into a dinner platesized round. Brush with some olive oil and set aside. Roll out another piece of dough to the same size and place on the oiled piece, then brush with oil. Repeat with another piece of dough. You will have three sheets that have been oiled in between. Roll this stack of dough out to the size of your baking tin, making sure it is enough to cover the sides as well. Lay the pastry in the baking tin.
Pour the filling on to the dough and spread evenly.
Repeat the rolling procedure with the other 3 balls of dough, but this time roll them out more to make larger sheets, so that when you place them on top they are ruffled and not smooth. When you place these layers of dough over the filling make sure the edges are neat by pinching them together all the way around. Brush with olive oil and sprinkle with a little cold water.
Pickled wild greens (horta toursi) Horta is the word for wild cooked greens, usually dandelion greens. Vlita, or amaranth leaves, are considered the more refined relative of radikia, or dandelion. Amaranth has a more mellow flavour whereas dandelion can be sharp and a little bitter, but both are equally delicious. If you have trouble getting your hands on these greens, you can also use silverbeet (Swiss chard), endive or collard greens.
Pour 2 litres (8 cups) water into a large saucepan and add 135g of the salt. Bring to the boil over a high heat and add the wild greens. Blanch for 34 minutes, just until they start to soften. Remove and rinse under cold running water and drain.
Place the greens into prepared sterilised jars (see below), sprinkling with the remaining salt as you go, and pour in enough vinegar to cover the greens completely. Seal the surface of the vinegar with a drizzle of olive oil and refrigerate. The pickles will be ready for serving the next day. They will keep for several weeks in the refrigerator as long as the greens are submerged in the liquid.
Note: These are a perfect accompaniment to bean dishes, and delicious with grilled fish or taramosalata. Ideal as part of a meze plate accompanied by a glass of ouzo.
How to sterilise jars
Heat the oven to 180degC.
Clean the jars thoroughly in hot, soapy water. Allow to dry on a clean tea towel.
Once dry, place the jars on a baking tray, and place in the oven for around 10 minutes.
Place the lids in a large saucepan of boiling water for 10 minutes, and remove using tongs. Allow to air dry on a clean tea towel.