Vegan Hortopita
Hortopita is traditionally made in Greece around Springtime from wild greens. It's vegan as the Greek community is typically fasting during this time for Lent. I love this recipe because it gives me an excuse to get out my grandmother’s rolling pins, to make this rustic pastry from scratch. As the filling quantities are forgiving, experiment with what is in season - you could try adding chard, wild garlic, kale or even nettles. It's like a detox for the body!
Ingredients
- For the filling:
- 4 tablespoons olive oil
- 1-2 large fennels, cored and chopped
- 1 large red onion, chopped
- 1 leek, finely chopped
- 1 fat spring onion or 1 bunch of skinny spring onions
- 1 bunch beet greens, chopped (or chard)
- 500g English spinach, chopped
- 1 bunch, watercress, chopped
- 1 bunch dill leaves, finely chopped
- 1 bunch mint leaves, finely chopped
- 1 bunch parsley leaves, finely chopped
- fresh shavings of nutmeg
- For the pastry:
- 550g plain flour
- 100 g wholemeal flour
- pinch of sea salt
- 1 ¼ cup warm water
- ½ cup olive oil, plus extra for greasing
- 1 tablespoon apple cider vinegar (we used Oliveology’s)
Directions
- Step 1 For the filling:
- Step 2 Heat about 2 tablespoons of olive oil in a pot on medium high heat and sweat the fennel, leek, onion, and spring onions for about 10 minutes (or until soft and translucent). Transfer this to a large colander and leave to strain.
- Step 3 In the same pan, heat another 2 tablespoons of olive oil, then add the beet greens, spinach, watercress. Cook until wilted and any stems are tender (about 5 minutes). Add to the colander and leave to drain for at least 15 minutes, squeezing out as much moisture as possible.
- Step 4 Stir through the dill, mint and parsley and season with salt, pepper and fresh nutmeg.
- Step 5 For the pastry:
- Step 6 While the greens are draining, make the pastry. Whisk together the plain and wholemeal flours and salt in the bowl of a stand mixer. Create a well in the middle and add the water, olive oil and apple cider vinegar.
- Step 7 Using the dough hook, combine the ingredients on medium-low until a smooth, pliable dough forms. Divide into four equal balls and set aside until ready to use.
- Step 8 To assemble:
- Step 9 Lightly grease a baking dish and preheat the oven to 200 degrees Celcius (fan force).
- Step 10 Lightly flour your bench and roll out one piece of dough as thinly as possible, into a rectangle. Transfer it to the baking dish, allowing for overhang. Brush with some olive oil, and repeat with the second piece of dough.
- Step 11 Add the filling mixture to the pastry-lined baking dish.
- Step 12 Roll out the remaining pastry, as above, brushing with olive oil between the layers. Cut any excess pastry and crimp the edges. Brush the top with some olive oil and lightly score into pieces.
- Step 13 Bake for 50-60 minutes, or until golden brown. Cool for 15 minutes. Serve warm or cold.
“Put your heart, mind and soul into your smallest acts. This is the secret of success.” Swami Sivananda
There is a lot of prep involved in this recipe, with picking herbs and chopping them. You could use a food processor, but then you would be missing half the fun…the smell of fresh aniseed from the fennel, to having a cry as you prepare the onions. Consider how you approach these small acts and your attitude to patience.
