Hortotiropita Greens And Cheese Pie With Chard Recipes

Steps:

• Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
• Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
• Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
• Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
• Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

Steps:

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
• Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
• Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
• To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

Steps:

• Put the pumpkin in a colander, salt lightly and toss. Weight the pumpkin with a plate and weights (some canned food will do), and drain for about an hour. Trim, wash, drain and coarsely chop the greens and herbs.
• Preheat the oven to 350. Squeeze the pumpkin to get rid of as much liquid as possible. Heat 2 tablespoons olive oil in a large skillet (or wide pot), and cook the pumpkin until it wilts and most or all of its liquid has evaporated. Transfer to a large bowl.
• Wipe the skillet clean, and heat 2 tablespoons of olive oil in it; cook down the leek and onions, stirring, until wilted. Transfer to the bowl with the pumpkin.
• Heat another 2 tablespoons of oil in the skillet, and wilt the chard and spinach; add to the bowl. Add the remaining greens and herbs to the bowl, and season to taste with a generous amount of salt and a little pepper. Reserve 8 tablespoons of olive oil; stir what remains into the greens mixture.
• Lightly oil a 15-inch round pan or a shallow, rectangular roasting or sheet pan (16 inches by 12 inches). Roll out the first dough ball on a lightly floured surface, using the shape of your pan as the guide. For round pans, roll out to a circle about 18 inches in diameter; for rectangular pans, roll out to a rectangle about 3 inches larger than the perimeter of the pan. Place the dough inside, leaving about 2 inches hanging over the edge. Brush with two tablespoons of olive oil. Repeat with the second piece of dough. Brush that too with olive oil. Spread the filling evenly over the phyllo.
• Repeat the rolling process for the third sheet, placing it over the filling and pressing down gently. Brush with olive oil. Finally, roll out the last piece of dough to a slightly smaller piece, and place it over the surface of the pie. Join and fold in the bottom and top overhanging dough, rolling it around the perimeter of the pan to form a pretty rim. Brush the top of the pie generously with olive oil. Score into serving pieces (do not cut through to the bottom).
• Place in the center rack of the oven, and bake for about 40 to 50 minutes, or until the pastry is golden and crisp and the pie pulls away from the perimeter of the pan. Remove, cool in the pan and serve warm or at room temperature.

Steps:

• Heat oven to 190C/170C fan/gas 5. Drain the ricotta in a sieve for a few mins to remove the whey. Thoroughly wash the chard, and in a clean tea towel, dry the chard, then finely slice.
• Heat the olive oil in a wok over a medium heat, add the leek, onion, garlic, chilli, preserved lemon, cumin and fennel seeds with a big pinch of salt and cook until the leek and onion are softened and fragrant - about 10 mins. Add the chard, herbs and a good squeeze of lemon juice and season, cook for a few mins until the leaves are wilted but not mushy. Allow to cool, and then squeeze the chard in a sieve to remove any excess moisture.
• Whisk the eggs in a bowl until a little frothy and mix in the ricotta and feta. Stir in the greens mixture until well combined and grate over some nutmeg.
• Remove the filo from the pack. Brush the inside of a 20 x 9cm deep cake tin with a little rapeseed oil, and lay a sheet of filo in it, smoothing over the base and up the sides with your fingers - it should cover the bottom and reach up the sides, overhanging the edge. Brush with more oil to cover the pastry and repeat, laying another sheet to make sure the base is completely covered. Gradually build up the layers, brushing with plenty of oil between sheets, adjusting the positioning of the sheets to get even coverage until the tin is fully lined.
• Fill the tin with the cheese and greens mixture and cover with the filo, brushing with oil between layers and on the top. Add herbs between the layers for a pretty touch. Crumple the filo in the middle of the pie for an extra crispy ruffled texture and scatter with a few more fennel seeds. Bake for 50 mins until golden and the filling is set. Allow to settle for at least 20 mins before removing from the tin. Cool completely and chill in the fridge until ready to serve.

Steps:

• Prepare your dough mixing the ingredients if possible with a food processor.
• Cut the chard in ½ inch small pieces.
• Sautee the leek in the olive oil.
• Add to chard pieces to the leek. Cover and cook for 10 minutes covered.
• Add salt and pepper, incorporate to the greens and continue to stir over medium heat until the greens water is absorbed.
• Do not add any water.
• Keep aside to cool down a little.
• Add dill and mint.
• Crumble the feta cheese into the beaten eggs (but keep ½ beaten egg aside).
• If the greens mixture when cooled has produced a lot of liquid, drain it before adding to the cheese and egg mixture. Season again and mix well.
• Work your dough shortly and prepare your sheet.
• Now you can prepare a big pie or several small pastries.
• For the pie oil the base and the side of the container with olive oil. Coat the bottom of your mold with 2/3 of the dough. Spread your filling and cover with the sheet of the remaining dough.
• For the pastry shape "big ravioli" with the sheet of dough and the filling.
• Brush the beaten egg and decorate with sesame seeds.
• Cook in a preheated oven at 180 grades C for 40 minutes until pie/pastry becomes golden.
• Serve it warm or chilled.