THINKING GREEN (AGAIN)
Hortopita, wild (& tame) greens pie
In honor of Orthodox Easter, which was last Sunday with festivities continuing throughout the week, I made hortopita for Sunday dinner. That’s the great Greek pie of greens, both wild and garden variety, chopped together, sauteed in olive oil, mixed with onions, herbs (typically mint and dill, plus pl…
Keep reading with a 7-day free trial
Subscribe to On the Kitchen Porch to keep reading this post and get 7 days of free access to the full post archives.