Greek Hortopita Recipe: Delicious Vegan Savory Pie with Greens and Vegetable Bechamel
Amazing fasting pie with greens, very tasty without eggs, milk and cheese ...but with an amazing bechamel with vegetable broth that makes it even more delicious! Follow the instructions and create a delicious dish for your family!
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.