Hortopsomo: Crust-less Pie with Scallion, Greens and Herbs

This is a VEGAN and GLUTEN-FREE dish. Here on Kea I always add wild fennel fronds to the herb mix. Serve as main course, with rice pilaf or any grain dish. It is an ideal finger food, cut into bite-size pieces. If you want to make it more substantial, add 2-3 eggs and 2 cups crumbled feta (no longer Vegan). In Metsovo a similar pie has also leeks, and is called pispilita or blatsaria (see Variation).


Read HERE more about greens and herbs in other well-known dishes.


Serves 6 (or 8-12 as part of a meze spread)




Read More