Χορτόπιτα με φέτα

Καθαρά Δευτέρα and Orthodox Lent came with the kites, though limited in number by Covid. I saw feasts of Lenten foods prepared by Greek friends and suddenly I wanted χορτόπιτα! A trip to the greengrocer provided lots of choice: leeks, endive, chicory, dill, coriander. So I made a pie from leek, spring onions, endive and coriander, and at the last minute crumbled in a little feta. I am not sure about the quantities: I just squeezed a batch of greens into my steamer and had enough for a medium-sized pie dish with four serves. The pie was delicious. And soon I will make another with the chicory .

Ingredients

2 spring onions

1 leek

4 cloves garlic

Half a bunch of endive 

Bunch of coriander

80 gr fetta

Phyllo

Olive oil 

Poppyseed

Mode

Preheat the oven to 180c

Put the steamer on the stovetop to bring to boil

Slice the spring onions and leek

Roughly chop the endive and coriander

Add the greens to the top of the steamer

Crush the garlic and add to the greens

Steam until tender

Meanwhile place five sheets of phyllo in the baking dish, basting each sheet with olive oil

Spoon the vegetables on the phyllo and smooth

Crumble fetta over the vegetables

Fold the ends of pastry over the vegetables basting as you go

Cover top of pie with an extra sheet or two of phyllo basted with oil

Sprinkle poppyseed on top

With a sharp knife cut the top layers of pastry into serving pieces

Bake in 180c oven for 45 minutes.