Green Vegetable Pie( Hortopitta ) -

Green Vegetable Pie
( Hortopitta )

This type of pitta used to be known as sfungato and was a speciality of the Italianate islands of Corfu and Zakynthos. It is good eaten hot or cold and travels well on picnics.

Ingredients

125 g (4 oz) green beans, without strings
4 medium-sized courgettes, trimmed
125 g (4 oz) spinach, large stalks removed, washed and finely chopped
125 g (4 oz) feta cheese, well crumbled
125 g (4oz) kefalograviera cheese or Parmesan, grated
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
40 g (1 ½ oz) toasted breadcrumbs
6 medium-sized eggs, well beaten
Salt and freshly ground black pepper
1 tablespoon sesame seeds
1-2 teaspoons fruity olive oil

Details

Serves: 4

Method

1. In a pot of boiling water, blanch the green beans and courgettes for about 4 minutes, or until al dente. Drain and chop them finely. Put the chopped vegetables in a large mixing bowl, and add the finely chopped spinach, parsley, dill and mint. Toss so they are evenly distributed. Mix the breadcrumbs, cheeses and eggs together and season well.

2. Pour over the vegetables and stir until everything is well incorporated.

3. Use the olive oil to grease a baking dish of about 1.2 litres (2 pt), or a loose-bottom cake tin 20 cm (8 in) in diameter, and turn the vegetable mixture into it, smoothing the top.

4. Sprinkle with sesame seeds. Bake in an oven preheated to 180° C (350° F, gas 4) for about 35 minutes, until the pie is golden and springy to the touch.

5. Serve hot or cold, either from the dish or turned out of the cake tin.

Related food category:

• Vegetable and Side Dishes