How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Braised Wild Greens and Sweet Onion Pita (Hortopita?

You need 19 ingredients. The key ingredients include: 3 ounces olive oil, 11/2 cups onions finely diced, 11/2 cups leeks finely diced, Salt and pepper to taste, and more.

Is Braised Wild Greens and Sweet Onion Pita (Hortopita suitable as general?

Yes, Braised Wild Greens and Sweet Onion Pita (Hortopita falls under the General category and is a great choice for this type of meal.

How do I store leftover Braised Wild Greens and Sweet Onion Pita (Hortopita?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Wild Greens and Sweet Onion Pita (Hortopita Recipe

Name: Braised Wild Greens and Sweet Onion Pita (Hortopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Braised Wild Greens and Sweet Onion Pita (Hortopita

Eats Now Editorial Team · 847 kcal · General

1
Preheat oven to 350 degrees F.
2
Place a saute pan over medium heat.
3
Add olive oil.
4
Add onions and saute until lightly translucent (about 8 to 10 minutes).
5
Add leeks and pinch of salt.
6
Cook 8 to 10 minutes or until onion mixture is soft and translucent.
7
Turn heat to medium high and add the chopped dandelion greens and kale.
8
Reseason with salt and pepper.
9
Add Herb Tea.
10
Lower heat to medium.
11
Cook 5 minutes until all liquid is evaporated.
12
Remove mix from stove.
13
Add herbs and cool.
14
Season with salt and pepper.
15
To Assemble: Defrost phyllo in refrigerator overnight.
16
Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil.
17
Cover the first sheet with a second sheet of phyllo and brush again with olive oil.
18
Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds).
19
Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets.
20
Cut each sheet in 2 equal parts again so you have 4 equal sheets.
21
Repeat one more time so you have 8 equal strips, each approximately 1-inch wide.
22
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.
23
Leave excess phyllo hanging over on each side of the mold.
24
Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before.
25
Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo.
26
Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full.
27
Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time).
28
Trim any excess phyllo.
29
Make small slits in the phyllo and brush with olive oil.
30
Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown.
31
Let cool 2 to 3 minutes.
32
Invert mold to remove pita.
33
Serve as meze or with baby greens
34
In a heavy gauge sauce pot combine all ingredients.
35
Bring to a boil.
36
Turn heat down and simmer for 20 minutes.
37
Strain and reserve liquid.
38
Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.

Braised Wild Greens and Sweet Onion Pita (Hortopita

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