Coiled Spinach, Leek and Fennel Pie

Name: Coiled Spinach, Leek and Fennel Pie (Hortopita Rollo)
Cuisine: Greek
Ingredients: Salt (optional); freshly ground black pepper; 2 teaspoons baking powder; 4–4½ cups all-purpose flour; 1 cup dry white wine or beer; 2 pounds mixed greens (such as spinach, Swiss chard, dandelion greens, arugula and/or mesclun); ⅔ cup olive oil; 1 cup dry white wine or beer; 2 pounds mixed greens (such as spinach, Swiss chard, dandelion greens, arugula and/or mesclun); 2 pounds mixed greens (such as spinach, Swiss chard, dandelion greens, arugula and/or mesclun); 2 pounds mixed greens (such as spinach, Swiss chard, dandelion greens, arugula and/or mesclun); 2 pounds mixed greens (such as spinach, Swiss chard, dandelion greens, arugula and/or mesclun); 6 scallions (white and most of the green parts), thinly sliced; 1 cup coarsely chopped fresh flat-leaf parsley; 1 cup olive oil; 3 leeks (white parts plus 3 inches of the green parts), thinly sliced; 1 cup coarsely chopped fennel fronds plus tender stalks, or fresh dill; 1 cup Zante currants; 2 cups crumbled feta cheese; 1 cup coarsely chopped fennel fronds plus tender stalks, or fresh dill

Hortopita Rollo

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS PIE is also called skopelitiki—from Skopelos, the island in the northern Aegean where it originated. Its thick and tasty crust is very easy to make, but if you don’t have the time, you can use strudel leaves. Thick commercial phyllo pastry (#7) will do too, but not the very thin, brittle kind. You can also make about 10 small individual hortopites using spring-roll wrappers (see Savory Pumpkin and Fennel Pies).

Ingredients

Europe
Greece
Pie
Vegetarian
Spring

Coiled Spinach, Leek and Fennel Pie

Hortopita Rollo

Ingredients

Method

Photos