{"id":1574,"date":"2017-07-18T17:45:18","date_gmt":"2017-07-18T17:45:18","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1574"},"modified":"2017-07-20T06:36:27","modified_gmt":"2017-07-20T06:36:27","slug":"hortopita","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/hortopita\/","title":{"rendered":"HORTOPITA"},"content":{"rendered":"

This hortopita is the spinach pie as they make it in Niata, Laconia, my hometown. I think it\u2019s the only recipe for a spinach pie that does not contain onions. As many times as I have tried a spinach pie outside of Niata or as many recipes I have come across, scallions and sometimes onions are an absolute must\u2026<\/span><\/p>\n

\"\u03a3\u03a0\u0391\u039d\u0391\u039a\u039f\u03a0\u0399\u03a4\u0391<\/p>\n

To be exact, in Niata we don\u2019t call this a spinach pie, but a greens pie or a hortopita. Older generations made this pie with garden herbs, but mostly with whatever they could find in the fields. The old housewives put a little spinach and lettuce in the pie, and plenty of chervil, hartwort, nettles, dill and mint. Today, they use mainly greens and herbs from their home gardens, of which there are still to be found in the village, but also from what they find in grocery stores and outdoor markets. The stuffing of the pie does not need saut\u00e9ing; and if you use a ready-made sheet, then making it is not time-consuming and can prove very easy, even for beginners.<\/span><\/p>\n

\"\u03a3\u03a0\u0391\u039d\u0391\u039a\u039f\u03a0\u0399\u03a4\u0391<\/p>\n

The only change I have made is that I have added a few scallions, only 2 or 3, to give the pie that nice spicy flavor. But you can skip this step, without missing anything of its traditional taste\u2026<\/span>
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