Peranakan Hortopita

Ingredients

In the Peranakan adaptation of Hortopita, we incorporate Peranakan flavors and ingredients to create a unique twist on the traditional Greek dish. Instead of using only spinach and herbs, we include daun kaduk, a popular Peranakan ingredient known for its peppery taste. Additionally, we add grated coconut to the filling, which adds a creamy texture and enhances the coconut-infused flavors commonly found in Peranakan cuisine. We alse have the original recipe for Hortopita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 2 cups (200g) spinach, chopped 2 cups (200g) spinach, chopped
• 1 cup (100g) kale, chopped 1 cup (100g) kale, chopped
• 1 cup (50g) daun kaduk (wild betel leaves), chopped 1 cup (50g) daun kaduk (wild betel leaves), chopped
• 1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
• 1/2 cup (100g) feta cheese, crumbled 1/2 cup (100g) feta cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 7g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
4. 4.
   Add the turmeric powder and ginger powder to the skillet, and stir well to combine with the onions and garlic.
5. 5.
   Add the chopped spinach, kale, and daun kaduk to the skillet. Sauté until the greens are wilted and cooked through.
6. 6.
   Remove the skillet from heat and transfer the cooked greens to a large mixing bowl. Allow them to cool slightly.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Add the grated coconut and crumbled feta cheese to the cooked greens. Season with salt and pepper to taste. Mix well to combine all the ingredients.
9. 9.
   On a lightly floured surface, roll out the chilled dough into a thin circle that will fit your pie dish.
10. 10.
    Carefully transfer the rolled-out dough to the pie dish, pressing it gently against the sides and bottom.
11. 11.
    Pour the filling mixture into the pie dish, spreading it evenly.
12. 12.
    Fold the excess dough over the filling, creating a rustic edge.
13. 13.
    Bake the Peranakan Hortopita in the preheated oven for 30-35 minutes, or until the crust is golden brown.
14. 14.
    Remove from the oven and allow it to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Daun Kaduk — Make sure to wash the leaves thoroughly and remove any tough stems before chopping.
• Feta Cheese — If you prefer a milder flavor, you can substitute feta cheese with grated cheddar or mozzarella.

Tips & Tricks

• To save time, you can use store-bought pie crust instead of making the dough from scratch.
• Experiment with different combinations of greens, such as water spinach or mustard greens, to add variety to the filling.
• Serve the Peranakan Hortopita warm or at room temperature as an appetizer or main dish.
• Pair it with a tangy tamarind chutney or a refreshing cucumber raita for added flavor.
• Leftovers can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Peranakan Hortopita as a centerpiece dish for a family gathering or as part of a buffet spread. Cut it into wedges and serve with a side of tamarind chutney or cucumber raita.

Presentation advice

Garnish the Peranakan Hortopita with a sprinkle of chopped fresh herbs, such as cilantro or Thai basil, to add a pop of color and freshness to the dish. Serve it on a decorative platter or pie dish to showcase its beautiful golden crust.