Authentic Greek Vegan Spanakopita/Hortopita(Spinach/Kale Pie)

Authentic Greek Vegan Spanakopita/Hortopita

30 min Prep Time| 1 hr Cook Time | 20 min Cool down Time

A classic and very well-known Greek dish that’s been around for 400 years. It can be found in bakeries made fresh daily all over Greece, you can buy it in a shape of a pizza slice for just a few euros.  The Hortopita version is dairy free, Greek’s eat this version during lent but it’s available all year round in many bakeries.  Hortopita means Green’s Pie, this can also include other greens like chard, escarole, kale. This filling can  be used to make small appetizer sized   This dish freezes nicely, just place in a freezer bag after cooking, when reheated in the oven it’s as good as when made fresh.   For a main meal serve along with a hearty salad like a Greek village salad (tomatoes, cucumbers, bell peppers and olive or capers with simple vinaigrette and olive oil)

INGREDIENTS

–  2 packs European Style pastry dough, keep refrigerated until ready to use

–  22g baby spinach, chopped (can substitute half with kale, chard, escarole)

–  1 bunch fresh dill, finely chopped or 3 heaping teaspoons dried dill

–  1 bunch fresh flat leaf parsley, finely chopped

–  1 tbsp dry ground mint

–  6 scallions, thinly sliced

–  1 whole leek, thinly sliced

–  1 white onion, diced

–  1-2 (7oz) package of vegan feta, crumbled (can substitute with 1 cup of shredded

vegan parmesan cheese). Optional.

–  2 tbsp ground flaxseed

–  2 tbsp white rice (jasmine or basmati)

–  ½ c extra virgin olive oil

–  2 tsp sea salt

Plus:

–  2 tbsp of vegetable oil, to oil pan

–  ½ c of any all-purpose flour, for rolling out the dough

INSTRUCTIONS
Preheat oven to 375 degrees
Baking tray dimensions used for this recipe: 18″ x 13″ x 1″
Baking rack for cooling off

TIPS:
If pastry dough is frozen thaw out as packaged, in the refrigerator overnight, takes about 2 hours).  Keep refrigerated until it’s time to roll it out.  All the ingredients can be finely chopped in a food processor, do not over pulse.  Make sure the vegetables are all dry before chopping, use a paper towel to absorb any extra liquids after chopping as well.

1. Combine the chopped spinach or other greens, parsley, dill, scallions, onion, rice, ground flax seed, ½ c olive oil, vegan feta cheese, sea salt in a large bowl and using your hands, mix very well. Keep mixing until everything is well combined.
   Lightly oil the baking sheet, along with the side
2. Remove the pastry dough from the refrigerator, place one sheet on clean surface sprinkled with flour, open the dough gently working with a rolling pin, start from the middle and push out each side enough to cover the baking sheet up onto the edges. Be careful not to thin out the dough.
3. Place the first sheet on the oiled baking pan.
4. Pour in the filing and spread evenly. Gently pull the ends of the dough over the filling, should be about an inch or two.  Using  a pastry brush (or your fingers) lightly brush oil on the ends of the pastry dough so as to create a light barrier before  placing the top layer of dough
5. Repeat opening the 2^nd pastry dough.
6. Place the pastry dough to cover the filing. Pinch the ends of the dough with the bottom layer to close the pastry up.
7. -Score the dough, about 6 – ½ inch slits all over the top, so that the greens steam could release in the oven.
8. Place the pan in the oven. Cook for about an hour, remove once crispy and golden
   ​After removing the baked spanakopita from the oven, after about 5 minutes, remove from the pan and place on a cool surface, ideally onto a baking rack until it’s cooled down completely.
9. Once cooled, only slightly warm to the touch then it’s ready to cut.

Cut into squares and it’s ready to serve!