Recipe courtesy of Jim Botsacos

Braised Wild Greens and Sweet Onion Pita (Hortopita)

  • Total: 1 hr 15 min
  • Prep: 55 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

3 ounces olive oil

11/2 cups onions finely diced

11/2 cups leeks finely diced

Salt and pepper to taste

11/2 cups (packed) dandelion greens, blanched, drained and chopped

11/2 cups (packed) black kale, blanched, drained and chopped

2 ounces Herb Tea (see recipe below)

11/2 tablespoons dill, chopped

1 tablespoons parsley, chopped

1 package phyllo dough #7, defrosted overnight

1/4 cup olive oil

Herb Tea:

1/2 cup fresh dill with stems, roots removed

1 tablespoon mint with stems, roughly chopped

1/2 cup parsley, with stems, roughly chopped

2 bay leaves

5 whole black peppercorns

1 head garlic, halved

1 tablespoon salt

3 quarts cold water

Directions

  1. Preheat oven to 350 degrees F.
  2. Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium-high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper.
  3. To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens

Herb Tea:

  1. In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.
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