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Quick question: how is hortopita different than spanakopita?

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kosta_karapinotis

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I know that hortopita is a mix of greens, but does it taste very different? And is one more popular in certain areas over others? I've never tried it....I actually didn't even know it existed until I was looking for spanakopita recipes
 
Spanakopitta is made with spinach. Hortopitta is made with horta i.e. any edible leafy green or herb. I've made hortopitta with dandelion greens, amaranth leaves, Italian parsley, turnip greens, and purslane (aka the driveway weed), all these things in one pitta. Really any green stuff that's edible.
 
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Clytemnestra said:
Spanakopitta is made with spinach. Hortopitta is made with horta i.e. any edible leafy green or herb. I've made hortopitta with dandelion greens, amaranth leaves, Italian parsley, turnip greens, and purslane (aka the driveway weed), all these things in one pitta. Really any green stuff that's edible.
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Is any type green better than the other? I'm assuming some taste a bit more earthy than others. Also, is it best to use a combo of greens?
 
Great question!

Essentially the main difference between hortopita and spanakopita is use of spinach vs greens.

Here is the recipe for both:

www.greekboston.com

Recipe for Spanakopita - Greek Spinach Pie

Here is an easy spanakopita recipe that is the perfect appetizer for your family or at your next party!
www.greekboston.com www.greekboston.com

www.greekboston.com

Recipe for Hortopita - Greek Pita Pie with Greens and Feta

Learn how to make and prepare the recipe for Greek pita pie with greens, feta, and filo, otherwise known as hortopita.
www.greekboston.com www.greekboston.com
 
Clytemnestra said:
Spanakopitta is made with spinach. Hortopitta is made with horta i.e. any edible leafy green or herb. I've made hortopitta with dandelion greens, amaranth leaves, Italian parsley, turnip greens, and purslane (aka the driveway weed), all these things in one pitta. Really any green stuff that's edible.
Click to expand...
I second the above. I have also made Horta from kale, chicory, escarole, endive, arugula, lamb's quarters (in Greek the plant is called "levethies") in addition to the ones mentioned. FYI, lamb's quarters taste just like spinach and behave similar to spinach in recipes.
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.
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