If You Like Greek Spanakopita (Spinach Pie), Try This | Full Episode | Julia at Home (S4 E1)
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Recipes in this Video
3 recipes
vegetarian
Hortopita is a beloved dish in Greek cuisine, traditionally made with a variety of wild greens and herbs, reflecting the agricultural heritage of Greece. It embodies the Greek philosophy of using fresh, seasonal ingredients, often enjoyed as a light meal or appetizer. Today, it is popular in both home kitchens and tavernas, showcasing the versatility of phyllo pastry and the rich flavors of the Mediterranean.
Ingredients
- ●phyllo pastry
- ●spinach
- ●chard
- ●dill
- ●parsley
- ●green onions
- ●feta cheese
- ●eggs
- ●olive oil
- ●salt
- ●black pepper
- ●lemon juice
- ●nutmeg
- ●sesame seeds
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Wash and chop the spinach and chard into bite-sized pieces.
- 3In a large skillet, heat olive oil over medium heat.
- 4Add green onions and sauté until soft, about 3-4 minutes.
- 5Stir in the chopped greens and cook until wilted, about 5 minutes.
- 6Remove from heat and let cool slightly.
- 7In a bowl, combine feta cheese, eggs, dill, parsley, lemon juice, nutmeg, salt, and black pepper.
- 8Mix the cooled greens with the cheese mixture until well combined.
- 9Lay one sheet of phyllo pastry in a greased baking dish, brushing with olive oil.
- 10Layer additional sheets of phyllo, brushing each with olive oil, until you have 4-5 layers.
- 11Spread the greens mixture evenly over the phyllo layers.
- 12Top with more phyllo sheets, brushing each with olive oil, until covered.
- 13Sprinkle sesame seeds on top for added crunch.
- 14Bake in the preheated oven for 30-40 minutes, until golden brown.
- 15Let cool for 10 minutes before slicing and serving.
Ingredient Alternatives
feta cheese
Healthier: ricotta cheese
Cheaper: cottage cheese
Cottage cheese is less expensive and provides similar texture.
phyllo pastry
Healthier: whole wheat pastry
Cheaper: store-bought pie crust
Store-bought pie crust is often more affordable and easier to handle.
Techniques
sautéinglayeringbaking
Equipment
large skilletbaking dishmixing bowlpastry brush
🌶️🌶️🌶️Lowmilkeggsgluten
Also Known As
Greek Greens PieHortopita
vegetariandairy-free
Ingredients
- ●4 large red bell peppers
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●2 cups vegetable broth
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup heavy cream
- ●1/4 cup fresh cilantro, chopped
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.
- 3Drizzle the peppers with olive oil and roast in the oven for 25-30 minutes, or until the skins are blistered and charred.
- 4Remove the peppers from the oven and let them cool slightly before peeling off the skins.
- 5In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 6Add the minced garlic and smoked paprika, and cook for another minute until fragrant.
- 7Chop the roasted peppers and add them to the pot along with the vegetable broth, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- 8Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- 9In a small bowl, mix the heavy cream with the chopped cilantro to make the cilantro cream.
- 10Serve the soup hot, drizzled with cilantro cream on top.
Equipment
baking sheetlarge potimmersion blendersmall bowlblender
Ingredients
- ●4 large egg whites
- ●1 cup granulated sugar
- ●1/4 tsp cream of tartar
- ●1/2 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 cup whole milk
- ●3 large egg yolks
- ●1/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●1 tbsp cornstarch
Instructions
- 1Preheat the oven to 200°F (93°C).
- 2In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
- 3Add the cream of tartar and gradually add the sugar, continuing to beat until stiff peaks form.
- 4Fold in the lemon juice and lemon zest gently until combined.
- 5Spoon the mixture onto a parchment-lined baking sheet, forming small mounds.
- 6Bake in the preheated oven for about 1 hour, or until the meringues are dry and crisp.
- 7While the meringues are baking, prepare the custard sauce. In a saucepan, heat the milk over medium heat until just simmering.
- 8In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and cornstarch until smooth.
- 9Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- 10Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.
- 11Remove from heat and let cool slightly before serving.
Equipment
mixing bowlelectric mixerparchment paperbaking sheetsaucepanwhisk
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