Cranberry Feta Hortopita

Hortopita is a savory Greek pie stuffed with edible wild greens. Our take on a classic! Yields: 16 servings

Yields: 16 servings
Prep Time: 30 minutes
Cook Time: 11 minutes
Difficulty Level: Intermediate

Ingredients:

  • 1 container Odyssey Cranberry Feta Cheese
  • 1 bunch Swiss Chard, chopped 1/4″ slices
  • 1 tbsp melted Butter
  • 1 Lemon
  • Salt to Taste
  • 1 container Odyssey Southwest Greek Yogurt Dip
  • 1 package store bought Phyllo

Directions:

  1. Preheat oven to 375 degrees F. Heat frying pan over medium-high heat and pour a dollop of sesame oil to coat all sides. Add a small amount of the Swiss chard and stir. Slowly add in the rest of the Swiss chard and add a pinch of salt.
  2. Remove from heat, place into a large bowl, and let cool until cool to touch.
  3. Lay out 1 or 2 sheets of phyllo and brush the outer inch with melted butter. Then add 2 more sheets of phyllo and butter and the outer inch. Add until there’s 6 layers of phyllo total.
  4. Juice lemon onto chilled Swiss chard and add another pinch of salt. Add the container of cranberry feta and mix together.
  5. Cut phyllo lengthwise so there’s 4 strips, then cut in half so there’s 8 total. Scoop about 1 oz. of Swiss chard mixture onto the strips. Fold over top once, then bring corners together to make a triangular shape. Once all triangles are formed, brush with melted butter, and place in oven for 9-11 minutes or until golden brown. When done, remove from oven and serve.

Recipe courtesy of chef Ryan Boughton.