Horta = greens Pita = pie
But around these parts, all sorts of greens can go into a pie.
This is a recipe I concocted, based on available greens in my pantry one day.
I wasn't sure about the fennel bulb as well as the capers instead of olives and couldn't figure out what 5 TBSP of sweet "trahanas" were or even the parentheses meant (a Greek product similar to burghul) until...you guessed it - I Googled the word.
Go ahead and Google it yourself. I found a package of them in the store and will bring the mystery Greek product home.
But in the end, what a wonderful flavor this
Hortapita alla deborah turned out to be. So here is the recipe:
1 package phyllo pastry
1 big mound of clean spinach
1 cup capers
1 fennel bulb sliced & diced
1 bunch of scallions diced
2-4 leeks sliced
1 bunch of fennel leaves chopped
1 cup of feta cheese crumbled
3/4 cup olives diced
5 TBSP trahanas (optional)
1 cup olive oil (IF using trahanas - or less without)
4 eggs lightly beaten
4 TBSP toasted sesame seeds
salt and pepper to taste
Saute chopped spinach, fennel bulb, scallions and leeks in olive oil until soft. Remove from heat and cool slightly and add rest of ingredients. Mix and dump into a pastry lined pie pan. Bring sides of pastry over top and swirl into shape, leaving a vent hole in the middle. Sprinkle with sesame seeds and bake in a medium temp oven (350 F or 175 C) for about an hour, until brown on top and bubbly inside. Cool and slice and serve with a salad. It gets better and better for leftovers and can be eaten even cold.