When it comes to Greek cuisine, there’s a world of delightful flavors to explore. Hortopita, a traditional Greek savory pie with greens and bechamel made of vegetables, is a true gem. What makes this dish even more remarkable is that it’s entirely vegan, free from eggs, milk, and cheese. So, whether you follow a plant-based diet or just love wholesome, flavorful food, this recipe is a winner. It’s versatile and perfect for any season, but it truly shines when you have fresh greens at your disposal.
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Origins and History of Hortopita
Hortopita has deep roots in Greek culinary history. The word “hortopita” comes from “horto,” which means greens, and “pita,” referring to the pie. This dish has been a staple in Greek homes for generations, often enjoyed during fasting periods. The combination of wild and sweet greens, leeks, onions, dill, cauliflower, and myrrh creates a unique medley of flavors and textures that truly showcase the essence of Greek cuisine.
The ingredients you need to make Pie with Greens and Vegetable Bechamel
Ingredients for the pie:
- Pie Crust: You’ll need one packet of high-quality pie crust. You can choose store-bought or make your own for that extra personal touch (or phyllo pie or puff pastry).
- Assorted Greens: Gather 500g of a diverse selection of wild and sweet greens or fresh spinach. The choice of greens can make this dish uniquely yours.
- Leeks: Use two pieces of leeks, making sure to finely chop the white and tender green parts. Leeks add a mild, sweet onion flavor.
- Onion: Take one dry onion, and finely chop it. This provides a savory base for the filling.
- Dill: Include half a bunch of dill, finely chopped, without stems. Dill contributes a refreshing, herbal note to the mixture.
- Cauliflower: Use half a bunch of cauliflower, finely chopped. It adds a hearty, cruciferous element to the filling.
- Myrrh: Half a bunch of chopped myrrh introduces a unique, slightly resinous flavor, adding depth to the dish.
- Olive Oil: You’ll need 100g of high-quality olive oil for sautéing the vegetables and brushing the crust, plus a bit more for the pie crust and the baking tray.
- Nutmeg: Half a teaspoon of finely ground nutmeg offers a warm and slightly sweet spice to complement the greens.
- Salt and Pepper: Season to taste with salt and freshly ground pepper, allowing you to tailor the dish to your preferred flavor profile.
Ingredients for the Lenten Bechamel:
- All-Purpose Flour: 60g of all-purpose flour acts as the thickening agent for the flavorful bechamel sauce.
- Olive Oil: Use 1/2 cup of olive oil for a rich, silky-smooth texture in the bechamel.
- Vegetable Broth: Incorporate 2-1/2 cups of vegetable broth to infuse the sauce with a delightful savory depth.
How to Make the Best Hortopita – Pie with Greens and Vegetable Bechamel
Instructions
Preparing the Lenten Bechamel:
- Start by gently heating a small saucepan. Once it’s warmed, add the olive oil, allowing it to heat for about 3 minutes. Then, introduce the flour and sauté it over medium heat, creating a roux. Add the vegetable stock, a pinch of salt, and pepper. Stir diligently with an egg beater until the bechamel thickens. This creamy sauce is the heart of the dish, so take your time and let it shine.
- Remove the bechamel from the heat and allow it to cool completely, stirring occasionally. This cooling process will help it thicken and develop its full flavor.
Preparing the Filling:
- Start by giving the greens a thorough wash, then finely chop them. To reduce excess moisture, place them in a pasta strainer with a pinch of salt for about 30 minutes.
- Peel and wash the leeks, onions, myrrh, and cauliflower, then chop them into small, uniform pieces.
- In a non-stick frying pan over medium heat, add olive oil and sauté the finely chopped dry onion, leeks, and spring onions until they wilt. Then, add the myrrh and cauliflower, and sauté for another 4 minutes or until they become tender. After cooking, allow them to cool completely.
- Squeeze the greens with your hands to remove excess liquid, then place them in a large bowl. Add the leek mixture prepared earlier, along with the chopped dill. Blend the ingredients with a wooden spoon.
- Gradually incorporate the vegetable béchamel we prepared earlier and add the grated nutmeg for that extra layer of flavor. Taste the filling, adjusting the salt and pepper to your liking while being mindful not to overdo it.
Assembling the Hortopita:
- Begin by greasing a 40 cm round shallow pie pan, then lay out half of the crust sheets radially, greasing between each layer to prevent sticking.
- Pour in the hortopita filling and use the back of a spoon to distribute it evenly, ensuring it reaches every corner.
- Cover the filling with the remaining crust sheets, again placing them radially and greasing in between with a brush.
- Fold the edges of the leaves that stick out all around the pie to create a decorative crown. Use a pastry brush to oil the surface of the pie, preventing it from burning. Finally, sprinkle a small amount of tap water to make the pastry crust beautifully crispy.
- Bake in a preheated oven at 200°C on the last lower rack for 1 hour, allowing the pie to develop a golden crust on top and bottom.
- Once the pie is beautifully browned, carefully remove it from the oven and place it on the kitchen counter to cool for 30 minutes. Then, cut it into large, tempting triangular pieces, ready to be savored.
Serving Your Hortopita
When serving this delicious Greek hortopita, the triangles of flavorful goodness are the star of the show. Pair it with a simple salad, a dollop of vegan yogurt, or enjoy it as a standalone delight. This vegan savory pie with greens and vegetable bechamel is a wonderful addition to your Mediterranean-themed dinner, or you can savor it during a cozy brunch. The crispy, golden crust paired with the rich, flavorful filling is sure to leave a lasting impression on your taste buds.
In conclusion, hortopita is a fantastic recipe for anyone looking to savor the flavors of Greece while exploring a plant-based diet. With the rich, savory filling and crispy crust, it’s a delightful dish that will satisfy your culinary cravings. So, gather your ingredients, follow the simple steps, and experience the joy of cooking and savoring this Greek classic with a modern twist. Enjoy!
Greek Hortopita Recipe: Delicious Vegan Savory Pie with Greens and Vegetable Bechamel
Ingredients
Ingredients for the Pie:
- 1 pack crust phyllo or puff pastry
- 500 grams various wild and sweet greens or spinach
- 2 piece white leek tender green part cut into thin slices
- 1 piece dry onion finely chopped
- ½ bunch dill finely chopped, without the stems
- ½ bunch cauliflowers finely chopped
- ½ bunch myrrh chopped
- 100 grams olive oil and a little more for the pita phylo and the pan
- ½ sharp teaspoon nutmeg grated
- salt
- freshly ground pepper
Ingredients for the Vegetable Bechamel:
- 60 grams flour for all uses
- ½ cup olive oil
- 2&½ cup vegetable broth
Instructions
- Start making the fasting béchamel first to cool before adding it to the filling.
- In a small saucepan, once slightly hot, add the olive oil and after 3 minutes add the flour to sauté over medium heat. Then add the vegetable stock along with a little salt and pepper and stir with an egg beater until the béchamel thickens.
- Remove from the heat and allow the bechamel to cool thoroughly, stirring occasionally.
- Then wash the vegetables very well and finely chop them and put them in a pasta strainer with a little salt to release their liquid for about 30 minutes.
- Peel and wash the leeks and spring onions and chop them into small pieces.
- Peel and wash the myrrh and cauliflower and chop them into small pieces as well.
- In a non-stick frying pan, after it has heated up briefly, add the olive oil and sauté the finely chopped dry onion with the leeks and spring onions until they wilt over medium heat. Then add the myrrh and cauliflower and sauté for another 4 minutes or so until wilted. When they are done, let them cool very well.
- Next, squeeze the greens with your hands to remove excess liquid and place them in a large bowl.
- Add the leek mixture prepared earlier, the chopped dill and mix with a wooden spoon.
- Continue adding the vegetable béchamel we prepared and add the grated nutmeg for flavour. Taste the filling if it needs salt and pepper and add, being careful not to make it too salty.
To assemble:
- Grease a 40 cm round shallow pie pan and lay out half of the crust sheets radially, greasing them in between to prevent them from sticking.
- Pour in the grass pie filling and use the back of a spoon to flatten the filling so that it goes everywhere.
- Cover with the remaining crust sheets radially, again greasing them in between with a brush.
- Turn the edges of the leaves that stick out all the way around onto the pie to make a crown (crust) and use a pastry brush to oil the surface of the pie so it doesn't burn. Finally, sprinkle with a little tap water to make the pastry crusty.
- Bake in a preheated oven on resistance , on the last lower rack of the oven at 200 C degrees for 1 hour.
- When the pie is browned on top and bottom, remove from the oven and place on the kitchen counter.
- Let it stand and cool for 30 minutes and then cut it into large triangular pieces.
DID YOU MAKE THIS RECIPE?
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