NO Feta Spanakopita, WHAAAT!

My Mom makes the world’s best Greek pita of any kind.  Everybody knows it.  Homemade filo, imagine that!! (So why should I play with it.) I really don’t like feta...eating it, touching it, smelling it (the worst) just too much for me. Everyone will tell you though...Mom’s pitas are the best, period. Feta or not. 

So, here’s my version with a new moniker to make it sound real, “Hortopita”.  Horta (with a guttural “H”) means anything green and leafy from weeds to dandelions to spinach. In fact, beloved fibre filled kale falls into this category and I have discovered big frozen bags of it at Costco. Or, use frozen spinach, you've got to drain all water for any frozen greens.  Easiest way is to dry sautee the frozen greens in a large pan until the water has evaporated. 

THE KEY to savory pita is the salt factor and scallions, lots of both. THE TWIST is the kale, simply delicious. Of course, spinach is the original delish. Either one is great. 

Here’s my recipe for a large pyrex dish:

Hortopita

For the filling, mix together in large bowl:

1 regular size container of ricotta cheese

1 regular size container of cottage cheese

1 small brick of cream cheese, cut up into chunks

Needs some sharp cheese: old cheddar is great, really any sharp cheese, manchego works well (just not feta...)

4 eggs

About a cup of freshly grated Parmesan cheese

2-3 batches of chopped and sautéed scallions. Must be sautéed, don't skip this step. 

Handful of dill

Lots of big handfuls (4 or 5) of frozen kale, best if thawed to get the water out. The cheesecloth squeeze is a good trick. If using fresh, steam it or dry sautee for a bit and you will need at least 2-3 huge bunches.

Salt and pepper

Use fresh filo ( or frozen/thawed works too) and place 6-7 layers in the pyrex, spread a butter and olive oil combo, pepper and a bit of parm between each layer, makes it tasty.  Pour in the filling. Use the sides of the filo that are overlapping the outside of the pan and fold them back onto filling. Then, fold a few more, about 6 of big filo sheets in half and place them on top, olive oiling or better yet, melted buttering in between.  Sprinkle a bit of parm on the top sheet.

Use the thin filo sheets. The thick ones do not lend themselves to a crispy finish. 

Cook at 350 for about an hour. I always wiggle the pan to make sure the inside is cooked, if too wiggly, leave it in longer.  Put foil on top if you see the filo is getting too brown.

 

Don’t microwave this dish to warm it up...always use the oven with anything filo, otherwise it goes mushy and gooey.  

This is such a yummy pie!