Greek Food, Cooking and Recipe Community

Quick question: how is hortopita different than spanakopita?

1 - 5 of 5 Posts
K

kosta_karapinotis

Active member
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.
 
  • Like
Reactions: dubai_suzie
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...
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

Greek Spinach Pie Spanakopita Recipe

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

Hortopita - Greek Pie with Greens and Feta Recipe

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.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top