After collecting chorta (wild herbs) with a friend today, I thought about what I could do with the wonderfully fragrant herbs. Apart from a cooked salad dressed with olive oil and lemon, I had the idea of baking a chortópita with them.
It turned out really delicious! There are lots of wild herbs growing in Germany too. As my Icarian friend told me, you can eat anything that grows in the meadows. She told me that at first she just tried the raw herbs. If she liked them, she took them home and gave them to her mother at home, who explained to her what the herbs were called and what they were good for.
Ingredients (for 6 people):
300 g wild herbs or seasonal salads, spinach and dandelion
3 spring onions
fresh herbs (e.g. basil, parsley)
400 g feta cheese
3 eggs
salt, pepper
Dough
600 g flour
2 teaspoons salt
2 teaspoons of wine vinegar
100 ml Avramidis olive oil 100 years
additional flour and olive oil (or 12 sheets of ready-made filo or yufka dough)
Preparation:
Wash wild herbs or lettuce leaves, chop roughly (this brings out the aroma even more) and cook briefly (about 5 minutes).
Mix finely chopped spring onions and herbs and sauté briefly in the pan.
Mix flour and salt, add oil, knead with about 300 ml of warm water to form a smooth, firm dough. Leave to stand for one hour.
Form the dough into 5 balls and place them on a floured wooden board.
Roll out each ball into very thin, translucent flatbreads the size of the baking dish.
Mix crumbled feta first with two eggs, then with the herbs/salad mix and salt.
Place a pita leaf into the baking dish and fold in any excess edges.
Drizzle olive oil over the pita leaf.
Spread a quarter of the herb mixture evenly over the top. Repeat until all is used up. Finish with pita leaves.
Brush the top layer with a raw mixed egg and cut into a grid pattern.
Place the pita in the cold oven and bake at 180 degrees for about 40 minutes until the top layer is golden brown.
Bon appetit!
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