Hortopitakia – salty cheese puffs

100g chard

small bulb fennel

2 garlic cloves, finely chopped 3 spring onions

1 tspn olive oil

100g spinach

50g shredded kale

1 tspn cumin powder

200g crumbled feta

500g puff pastry

1 egg & brush for wash

50ml vegetable oil, set aside

Roughly chop the chard, fennel, garlic and spring onions, and lightly fry in 1 tspn olive oil until starting to soften. add 2 tbspn water to the hot pan, throw in the spinach and kale, and use the steam to wilt. add the cumin. Season with pepper only for now, as adding feta later can be salty enough. Transfer to a bowl, drain the excess water and allow to cool before adding the feta.

Roll out the pastry to 3mm thickness and cut into 8 rounds (15-20cm diameter). Brush the edge of each round with egg wash, put 1 tbspn of filling on one side, fold over and crimp with a fork.

Pour the set aside oil into the frying pan to about 1cm depth and turn up the heat. Carefully fry the pastries, turning until golden, about 30 secs. Set on a rack lined with kitchen roll to soak up excess oil and serve. Makes 8 >>

Louisa Durrell’s fried pastry turnovers were said to be a favourite of daughter margo. “Horta” means greens and “Pitakia” is the name of the flour-dense pastry. In Gerald’s The Corfu Trilogy there are several instances of Louisa wandering off into the olive groves to collect edible plants. We have replaced Louisa’s dandelion and chicory leaves with kale and chard. ½ IT’S aLL aBouT you!