Vegetarian

Hortopita made with phyllo takes 20 minutes to prepare.

Hortopita made with phyllo takes 80 minutes to cook.

Hortopita made with phyllo makes 6 servings.

The ingredients for Hortopita made with phyllo are:

.5 tablespoon olive oil
2 cups thinly sliced green onions
4 cups amaranth
6 cups beet greens
10 oz. box of frozen spinach
2 oz. feta cheese
1 Tbl chopped fresh or 1 tablespoon dried dill
.5 teaspoon dried Greek oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 sheets frozen phyllo dough, thawed
Cooking spray
Flat-leaf parsley sprigs (optional)

Here is how you make Hortopita made with phyllo:

Pre-heat oven to 375 degrees.Heat oil in a large nonstick skillet over medium-high heat. Add onions; saut? 4 minutes. Remove onion from pan; cool. Add greens to pan; saut? 30 seconds or until wilted. Place in a colander, pressing until barely moist. Add greens to pan; saut? 30 seconds or until greens wilt.Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray. Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375? for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired.Serving Size:?makes about 6 servings

The nutritional information for Hortopita made with phyllo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 171.6

• Total Fat: 5.0 g
• Cholesterol: 7.5 mg
• Sodium: 673.6 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 5.4 g
• Protein: 11.1 g

The dietary needs meet for Hortopita made with phyllo is Vegetarian