The Mixed Greens Pita (Hortopita)

I love any kind of greens pita. In Greece, one of the most popular appetizers, is the Spanakopita, which can be made into a pie, like this, or individual little appetizer size rolls. You can use spinach in this, but I chose to use mixed greens. This is for 8 hearty servings. Here we go…. 

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The Grecian New Orleanian Mixed Greens Pita

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The Grecian New Orleanian Mixed Greens Pita

3 frozen packages (about 6 cups) of mixed greens (I used kale, mustard, and turnip greens, but you can use spinach, instead, or in addition to all I just mentioned)

1 large onion, chopped

3 tablespoons of vegetable oil, or extra virgin olive oil

salt, dill weed, Mrs. Dash, crushed mint
(about 1/2 teaspoon of each), or season to taste (that’s what I do)

2 eggs, beaten

1 roll phyllo dough, cut in half (not long and thin way, but place phyllo as a rectangle in front of you, like an open book, where it’s long, left to right, then cut it in half)

1 whole stick plus 1/2 stick of sweet cream butter (about 3/4 cup of butter)

9 inch deep dish pie dish or pan

pastry brush

Sauté frozen greens and onions with oil, for about 5 minutes. Add seasonings listed above. Season to taste. Remove from heat (please note, if there is liquid in there, do your best to drain it, so your phyllo wont be soggy). Let cool. (Also, I use kitchen shears to cut my greens, after they’re cooked, because some pieces were long. It makes for easy cutting). 🙂

Preheat oven to 350. Using half the phyllo dough, begin by buttering your dish or pan. Next, add one phyllo dough at a time, doing your best to alternate pieces and move them around, to cover all of the bottom of your dish or pan (I go one way with the phyllo, then criss cross another way, then another way, kind of like a star shape, that way your excess phyllo will be used all along the sides up the dish or pan), and butter between layers. A hint of advice, I leave my butter on a low or warm setting, on the stove, while  buttering my phyllo, otherwise, the butter gets hard. I also alternate, by turning my stove on and off a couple of times, so my butter doesn’t burn. 🙂

Once you’ve used half of your phyllo, beat 2 eggs well, and add to your greens mixture and mix very well. The eggs will bond the pie while it’s cooking, and slice beautifully for you, and stay together. If you, or someone else that’s going to eat this, is allergic to the eggs, or is fasting, you can leave the eggs out. Same thing with the butter, if you’re fasting, or don’t eat butter, you can use vegetable oil to oil your phyllo sheets. Ok, now it’s time to add your mixed greens mixture on top of the buttered phyllo. Spread evenly.

Finally, add the rest of your phyllo, one by one, and butter each layer, using same technique, as mentioned above. Once finished, using a paring knife (very sharp tiny knife that cuts well), or any other sharp and pointy knife, cut your pie in forths, then eights. Bake for about 45 minutes on middle rack. Remove, cool, cut, and serve. That’s it! Enjoy!

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