Greek Hortopita

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 333

5 cups fresh leafy greens beet greens, spinach, arugula, chard e.g., roughly chopped
¼ cup chopped flat-leaf parsley leaves
¼ cup chopped fresh dill leaves
1 large spring onion preferably red or 4 scallions, sliced thinly
4 ounces feta cheese crumbled
2 Tbsp good extra virgin olive oil
1 tsp fresh lemon zest
½ tsp coarse sea salt
¼ tsp freshly ground pepper
Pinch of cayenne pepper optional
Extra virgin olive oil and coarse salt for topping the pie

All ingredients ready? Let's begin!
Preheat your oven to 350°F. Lightly grease a pie plate with olive oil.
In a large mixing bowl, combine the cornmeal, water, olive oil, salt, and pepper. You can use clean hands to mix everything together. Adjust the mixture with either more cornmeal or water to make sure it holds together like a pie crust that can be firmly pressed into the pie plate. Take 1/2 of the cornmeal mixture and pat it into the bottom and sides of the pie plate. Reserve the remaining crust mixture.
In another large bowl, combine the greens, herbs, and onions, tossing with your hands. Mix in the cheese, olive oil, lemon zest, salt, pepper, and cayenne (if using).
Place the greens mixture evenly over the pie crust, pressing down lightly to flatten it.
Take the remaining cornmeal mixture and thin it with a little water so that it is spreadable with a silicon spatula or the back of a large spoon over the greens.
Spoon this over the greens as evenly as possible to form a top crust that seals the pie. Keep in mind that this is rustic, so imperfections and some greens showing through are ok.
Drizzle a little olive oil over the top of the pie. Sprinkle some coarse salt over the olive oil. Place the pie in the preheated oven and bake for 50 to 60 minutes until the top of the pie is golden and crunchy.
Remove the pie from the oven and allow it to rest for about 5 minutes before slicing it. Slice into wedges and enjoy.