Wednesday, September 8, 2010

Hortopita #2

The parental CSA
Ooh, I hit the vegetable motherlode this weekend over at the parents', and they sent me home with lots of good things from their garden, some of which, like the beet greens, wouldn't last long, so I made another hortopita.  This one was very similar to the one I did in July, only it's made from leftover phyllo scraps rather than whole rectangles cut to fit the pan. 

If you're afraid of phyllo dough, don't be.  It's very easy to work with; cutting the pieces to fit the pan before you make your dish also helps!

I also used a different technique for the greens, one that Katee brought back from her last trip to Greece.  Made this way, you don't pre-cook the greens at all, but wash them, cut them up fine, and rub them with salt.  Then leave them to drain for half an hour or so, and squeeze as much water out of them as you can with your hands.

The filling was these greens (beet greens, broccoli rabe, arugula), along with drained and well-pressed tofu, nutritional yeast, ground walnuts, dill, lots of chopped green onions, parsley, and salt and pepper to taste.

I'm not going to even try to give measurements--this dish is very forgiving of everything except wetness and so long as the end result is relatively dry, you can make it however you like.

The phyllo scraps, as you might expect, get layered, slightly overlapping, in the pan.  After 6-8 such layers, each brushed with olive oil, add half the filling and gently press down, add two more layers of phyllo, the rest of the filling, and top it off with more layers of phyllo:

Bake at 350F for about half an hour, until hot and golden brown:

If you can wait until it cools to cut it, you'll get nicer slices (I couldn't wait so mine are a little messy). 

Served here with Greek meatballs, which were a riff on Bryanna Clark Grogan's polpetti from Nonna's Italian Kitchen, but with mint instead of oregano, and baked in tomato sauce, along with a simple tomato and cucumber salad and Italian bread to eat it with.  Yum!

1 comment:

  1. Looks awesome as usual, but I'm still afraid of phyllo dough. Probably always will be.