Hortopita

In the cookbook, this is "longevity pie." This recipe is endlessly variable and invariably delicious! Agree that it's a great way to use up all the greens from your garden or CSA box. I've tried it with squash, sweet potatoes, and without any "orange" veg, and I do prefer it with that touch of sweetness. Have also done the homemade phyllo, store-bought phyllo, and puff pastry at different times. They all work, but it's worth doing the homemade if you have the time. Resist the urge to add cheese!

I broke most of the rules when making this tonight; I think the spirit of hortopita is to use what is available in your yard, and today that was sorrel, chives, dandelion, and mint. I added those bitter and sour greens to spinach and arugula from the co-op, butternut squash from the local food co-op and a sweet onion to temper the bitterness. It was magnificent!

I used regular pastry dough instead of making my own filo. I substituted a sweet potato for the winter squash, added lemon juice and zest as well as crumbled feta. I also used the greens I had in the garden - collards, kale, mustard greens as well as spinach. Yummy.

I've made this a few times now, as it's my go-to for surpluses of greens from the CSA. And I just wanted to mention that this last time I made it, I substituted almost everything. Instead of squash, I used a combination of sweet potato, turnip, and carrot. The greens were a mix of chard, mizuna, turnip greens, and carrot tops, although I did manage to include parsley, a little bit of mint, and a bunch of dill, which I think does bring it all together. It might have been my favorite version yet!

I, like it seems everyone else, didn't have all the greens and herbs. I used chard, spinach, dandelion, dill (but dried), parsley (which I think is the same thing as chervil?), and fennel (the whole thing, not just the leaves). I also cheated and used store-bought phyllo. It was delicious! I've made most of the phyllo pies on this site and I think this is my favorite. Will try the homemade phyllo next time.

I used a ton of butternut squash and just went on adding everything to the pan. I didn't have all the greens, so added whatever I had (chard, dill, parsley, fennel (greens and white part), leeks). It turned out delicious! I didn't make the phyllo dough, though it isn't too difficult. I was feeling lazy, so used puff pastry instead. I sliced a sheet into two and then rolled it out thin. Used two sheets total. Came out very well, I think. Big hit with the family.

I've made it three times so far, and it's so forgiving as far as varying the proportions of different locally available greens, that I hope no one is put off by the unusual greens listed. Just skip them, although notes of dill and mint with almost any other leaves really helps. It's perfect every time. Reheats great for lunches. I have not varied from butternut squash and leeks, spinach, and in place of hartwort, wild fennel and chervil use chard, more spinach, etc.

Since I could not find sorrel, hartwort, chervil, or fennel leaves, I increased the chard to two bunches and used a large bunch of parsley. I was generous with the other herbs as well (dill, mint, oregano). I chose to use roasted acorn squash, since I like its flavor better than butternut. This pie was absolutely delectable! It made a wonderful centerpiece for a vegetarian Thanksgiving dinner. I'll be making this again, for sure. Looking forward to trying it when I can find some fennel.

Just a beautiful and surprising combination of flavors. I've been wanting to make this since the recipe was first printed, and it was worth all of the herb and green processing time to see the gorgeous pie come out of the oven! Next time I'll make it with durum flour. I used 'white whole wheat' with the semolina and it was even more 'rustic'.