Green Vegetable hortopita Quiche

for the filling:

  • 1/2 kg leeks
  • 1 bunch swiss chard
  • a bunch of nettles
  • a bunch of dill and parsley
  • a bunch of kale
  • 3 eggs
  • 1/4 cup milk
  • red pepper flakes
  • 100 gr feta cheese (grated)
  • 80 gr gruyere cheese-Kefalograviera (grated)

Dice the leeks.First cut lengthwise, then cut small slices like rings.

Put the diced leeks in a pan with olive oil and cook for 5 minutes. Then add  milk, stir and simmer. Add salt and red pepper flakes to taste. Before removing from heat add 2 eggs and stir well. Set aside.

Bring a large pot of water to a boil while stem and wash the green vegetables. When it comes to boil, add one by one the greens for about 5-6 minutes to boil them seperately.

Mix the green vegetables with leek by adding grated feta cheese, 40gr gruyere, chopped dill and parsley. Finally add the remaining egg and mix well.

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for the dough:

  • 200 gr flour
  • 125 ml wine vinegar
  • 20 ml. extra virgine olive oil

Sift the flour, make a well in the center and add vinegar. Blend together with fingertips adding olive oil to form a dough.

Chill for 30 minutes before rolling out on a floured surface.

Roll out the pastry about 28cmx22cm and put it on a parchment oven paper. Place the green filling. Prepare 4cm wide dough to frame it.

Roll out the pastry to make 1 cm wide ribbons and knit them. Make small balls to decorate as grape figures.

Before baking, sprinkle grated gruyere cheese on top. Glaze the pastry edges with beaten egg.

Bake in a pre heated oven at 190 C until golden brown.

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