Hortopita with Feta and Greens

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 1/2 cup (120g) unsalted butter, melted 1/2 cup (120g) unsalted butter, melted
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bunch of spinach, washed and chopped 1 bunch of spinach, washed and chopped
• 1 bunch of Swiss chard, washed and chopped 1 bunch of Swiss chard, washed and chopped
• 1 bunch of dandelion greens, washed and chopped 1 bunch of dandelion greens, washed and chopped
• 1/2 cup (100g) feta cheese, crumbled 1/2 cup (100g) feta cheese, crumbled
• 3 eggs, beaten 3 eggs, beaten
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 18g (Total), 10g (Saturated)
• Carbohydrates: 22g (Total), 3g (Sugars)
• Protein: 9g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the spinach, Swiss chard, and dandelion greens to the skillet. Cook until wilted, then remove from heat and let cool.
4. 4.
   In a mixing bowl, combine the cooled greens, feta cheese, beaten eggs, salt, and pepper. Mix well.
5. 5.
   Brush a baking dish with melted butter. Layer 5 sheets of phyllo pastry, brushing each sheet with melted butter before adding the next.
6. 6.
   Spread the greens and feta mixture evenly over the phyllo pastry.
7. 7.
   Layer the remaining 5 sheets of phyllo pastry on top, brushing each sheet with melted butter.
8. 8.
   Trim any excess phyllo pastry hanging over the edges of the baking dish.
9. 9.
   Brush the top layer of phyllo pastry with melted butter.
10. 10.
    Using a sharp knife, score the top layer of phyllo pastry into squares or triangles.
11. 11.
    Bake in the preheated oven for 40-45 minutes, or until the phyllo pastry turns golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — To prevent it from drying out, cover the sheets you're not using with a damp kitchen towel.
• Greens — Make sure to thoroughly wash the greens to remove any dirt or grit. Remove any tough stems before chopping.

Tips & Tricks

• If you prefer a more intense flavor, add a pinch of nutmeg or a squeeze of lemon juice to the greens and feta mixture.
• For a crispier crust, brush the phyllo pastry with olive oil instead of melted butter.
• Leftovers can be refrigerated and reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Hortopita warm or at room temperature. It pairs well with a fresh Greek salad and a dollop of tzatziki sauce on the side.

Presentation advice

Cut the Hortopita into squares or triangles along the scored lines to create an appealing presentation. Garnish with a sprinkle of fresh herbs, such as dill or parsley, for an extra touch of color.