Horto pittes

These little Greek filo pastries are filled with feta and wild greens. For the wild greens, you can use a selection of whatever you can find – amaranth, dandelion, nasturtium – otherwise, leafy vegetables like endive, rocket, chard, silverbeet or radicchio will work.

Horto pittes Credit: Adam Liaw

• makes

  24

• prep

  45 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 4 tbsp extra-virgin olive oil
• 250 g wild greens (see note)
• 2 spring onions, finely sliced
• 1 garlic clove, crushed
• 100 g soft feta cheese, crumbled
• 2 eggs, lightly beaten
• sea salt and black pepper, to taste
• 8 sheets filo pastry
• 50 g butter, melted

Instructions

1. Preheat the oven to 200˚C. Line 2 baking trays with baking paper.
2. Heat 2 tbsp oil in a large frying pan over high heat. Working in batches, add the greens and cook, stirring frequently for 4 minutes or until wilted. Transfer the greens to a large sieve placed over a bowl and press with a wooden spoon to extract the excess liquid. Set aside.
3. Return the frying pan to medium–high heat and add the remaining oil. Add the spring onion and garlic and stir for 1 minute or until softened. Transfer the onion mixture to a bowl, then stir in the greens, feta and egg. Season the filling with salt and pepper.
4. Working with 2 sheets of filo at a time, place on a flat surface and brush each sheet with butter. Cut widthways into 6 even strips. Place heaped teaspoonfuls of the mixture onto the end of each strip of pastry. Fold the pastry over to form a triangle, then continue folding into a triangle to the end of the strip. Repeat with the remaining pastry and filling.
5. Place the triangles on the prepared trays, seam-side down. Brush the tops with the remaining butter and bake for 15 minutes until golden and crisp.

Note

• Try a selection of the following wild greens: amaranth, mallow, fathen, Cima di rapa or canola, dandelion, wild rocket, native mint, nasturtium or use endive, rocket, chard, silverbeet, regular mint or radicchio.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dirt - From The Garden

Watch The Full Episode Here

G

Watch The Full Episode Here

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