Parent Category: Living in Crete - Brits in Crete
Cretan Cuisine - Hortopita (Χορτόπιτα)
Hortopita, (Χορτόπιτα in Greek) is a local Cretan dish of pastry pies stuffed with locally picked vegetables. The local's use only horta in this dish. Horta is wild greens, which they pick in the fields and mountain meadows. If you are not sure of which horta to pick, spinach can be used instead. In years past, housewives would cook them on a stone or sheet-iron over a wood fire. Accompanying wine or raki is to this day a must with hortopita.
- Some wild horta or spinach (about a bag)
- 2 shot glasses olive oil
- 500 grams all-purpose flour, plus 2 tablespoons of Fennel
- 1 shot glass raki (optional)
- Salt, pepper
Make pie dough :
- Mix 500 grams flour with raki, 1 shot glass olive oil, 1/4 teaspoon salt and some lukewarm water until dough is ready.
- Wash greens and drain well. Then chop and toss lightly with salt, pepper, 1 teaspoon oil and 2 tablespoons flour.
Assemble the Fennel Pie:
- Separate dough into small round pieces the size of tennis balls.
- Make a small cavity in the middle of each and add a tablespoon of filling.
- Then enclose the filling and work into balls again. With a floured rolling pin, press each ball into a thin round, the size of a plate.
- Brush each side with olive oil and cook in a stick-free frying pan over very low heat for several minutes on each side until golden brown.
Enjoy your snack (Καλή όρεξη) of hearty hortopita