• Main
  • Recipes
  • Braised Wild Greens and Sweet Onion Pita (Hortopita Recipe

Braised Wild Greens and Sweet Onion Pita (Hortopita Recipe

Posted by
Rate It!
Braised Wild Greens and Sweet Onion Pita (Hortopita
Add your photo!
Ingredients
19
Count
Nutrition
331
Calories
Total time
75
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper.
  3. To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens
  4. HERB TEA:
  5. In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 330.93 Kcal (1386 kJ)
Calories from fat 213.91 Kcal
% Daily Value*
Total Fat 23.77g 37%
Sodium 1214.53mg 51%
Potassium 421.2mg 9%
Total Carbs 27.17g 9%
Sugars 9.19g 37%
Dietary Fiber 5.09g 20%
Protein 3.56g 7%
Vitamin C 29.5mg 49%
Vitamin A 0.1mg 4%
Iron 17mg 94%
Calcium 147.1mg 15%
Amount Per 100 g
Calories 44.1 Kcal (185 kJ)
Calories from fat 28.51 Kcal
% Daily Value*
Total Fat 3.17g 37%
Sodium 161.84mg 51%
Potassium 56.13mg 9%
Total Carbs 3.62g 9%
Sugars 1.22g 37%
Dietary Fiber 0.68g 20%
Protein 0.47g 7%
Vitamin C 3.9mg 49%
Iron 2.3mg 94%
Calcium 19.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top