In an earlier blog article I mentioned chortopita, and some people looked at me askance. Just what is that? Well it is a Greek variant on spanakopita. If you have ever enjoyed spanakopita, it is really easy to make and enjoy with your home grown greens. Another way to use up fresh wild sorrel. 
Wild Mountain Greens Pie (chortopita)
1 portion (1 large slice) calories:300
Cooking time:50-60 minutes
for a medium-sized baking tin
1.5 kilos of assorted wild greens (I use swiss chard, mint, wild sorrel, but you may use romaine, leeks, a few young beet leaves, even grated zucchini that has been sqeezed dry)
200 grams of spring onions (garlic chives in my case)
1.5 cups of olive oil
1 cup feta cheese
dill and parsley, both finely chopped
1 T of sugar (spring greens are usually sweet enough, but if you use kale or such, try it)
filo pastry
Clean and wash the greens well and cut up as finely as possible. Salt and rub the mass vigorously between the fingers. Then squeeze to remove as much water as possible. Add the sugar, oil, dill and parsley and cheese ( if you are using it). Using a pastry brush, coat the sides and bottom of a baking tin. Place one filo sheet on the bottom and using a pastry brush, apply a little oil to the entire filo sheet. Using the same method, add more filo sheets, brushing the individual filo sheets gently with oil. Usually 6-7 layers of filo for the bottom, saving the rest for the top, or alternately you could use 4 filo, for a bottom, middle and top layer. (Leave some filo over the edges so you can seal the package later.) Spread the greens evenly in the pastry, and layer the gently brushed filo pastry over the mixture. Seal the edges and trim off the excess filo. Bake the pie in a moderate oven for about 50-60 minutes. Serve warm or cold. Delicious!
Wild Mountain Greens Pie (chortopita)
1 portion (1 large slice) calories:300
Cooking time:50-60 minutes
for a medium-sized baking tin
1.5 kilos of assorted wild greens (I use swiss chard, mint, wild sorrel, but you may use romaine, leeks, a few young beet leaves, even grated zucchini that has been sqeezed dry)
200 grams of spring onions (garlic chives in my case)
1.5 cups of olive oil
1 cup feta cheese
dill and parsley, both finely chopped
1 T of sugar (spring greens are usually sweet enough, but if you use kale or such, try it)
filo pastry
Clean and wash the greens well and cut up as finely as possible. Salt and rub the mass vigorously between the fingers. Then squeeze to remove as much water as possible. Add the sugar, oil, dill and parsley and cheese ( if you are using it). Using a pastry brush, coat the sides and bottom of a baking tin. Place one filo sheet on the bottom and using a pastry brush, apply a little oil to the entire filo sheet. Using the same method, add more filo sheets, brushing the individual filo sheets gently with oil. Usually 6-7 layers of filo for the bottom, saving the rest for the top, or alternately you could use 4 filo, for a bottom, middle and top layer. (Leave some filo over the edges so you can seal the package later.) Spread the greens evenly in the pastry, and layer the gently brushed filo pastry over the mixture. Seal the edges and trim off the excess filo. Bake the pie in a moderate oven for about 50-60 minutes. Serve warm or cold. Delicious!
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