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Crustless hortopita: herb, chard and feta bake

A Greek greens pie without pastry, light and protein-rich.

  • 45 min
  • 1 serving
  • Vegetarian
  • Greek cuisine
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Crustless hortopita: herb, chard and feta bake

Per serving

Calories
569 kcal
Protein
34.3 g
Carbohydrates
51 g
Fat
26.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Swiss chard200 g
  • Spinach100 g
  • Leek60 g
  • Eggs2
  • Feta30 g
  • Part-skim ricotta50 g
  • Dill4 g
  • Mint3 g
  • Extra virgin olive oil6 g
  • Whole wheat bread2
  • Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

  1. Preheat a conventional oven to 180 °C and line a small baking dish with wet, wrung-out baking paper.
  2. Wash the chard and spinach and chop them roughly. Clean the leek, discarding the tough green part, and slice it thinly.
  3. Heat the extra virgin olive oil in a wide frying pan over medium-low heat and sweat the leek for 4 minutes, until soft. Add the chard and spinach and cook for 6–8 minutes, stirring, until wilted and the water has evaporated: if they stay wet the pie won't set.
  4. In a bowl beat the eggs with the ricotta, crumbled feta, chopped dill and mint and black pepper; stir in the slightly cooled greens.
  5. Pour into the dish, level and bake for 25 minutes, until set in the centre and golden on top.
  6. Leave to cool for a few minutes and serve with the wholemeal bread.

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