Photographs by Rita Maas

Hortopita By Arthur Boehm, November-December 2003 Recipe copyright of Cat Cora, Executive Producer/Host, The Cat Cora Show

(Serves 12)

This traditional baking-powder-leavened Greek bread is stuffed with spinach and feta cheese. Make it several weeks ahead, and freeze, then thaw and reheat it in a moderate oven. Serve it as an hors d'oeuvre or with the meal.

• 4 cups, all-purpose flour
• 1 teaspoon, salt
• 2 teaspoons, baking powder
• 1 ? cups, extra-virgin olive oil, plus additional
• 2 leeks, white parts only, well washed, split, and cut into 1/4-inch slices
• 1 small onion, finely chopped
• 4 scallions, white and green parts, thinly sliced
• 1 ? pounds, spinach, well washed, dried, and roughly chopped
• 1 cup, finely chopped parsley
• ? cup, mint, finely chopped (optional)
• 2 tablespoons, chopped dill
• 2 ? cups, crumbled feta cheese
• 1 teaspoon, freshly ground black pepper
• Salt, to taste

1. Preheat the oven to 400 degrees. Butter the bottom and sides of two 12-by-18-inch baking sheets.

2. In a food processor, combine the flour, salt, and baking powder. Add 1 cup cold water and 2/3 cup olive oil, and process until smooth. Remove the dough from the food processor, knead it into a ball with your hands, and wrap loosely in plastic film. Let it sit for 10 minutes or until ready to use.

3. In a large sauté pan, heat 1/2 cup of the oil over medium heat. Add the leeks, onion, and scallions, and sauté until soft, about 5 minutes. Add the spinach, and sauté, stirring until slightly soft, about 3 minutes.

4. Using a slotted spoon, transfer the vegetables to a medium bowl, and add the parsley, mint (if using), dill, feta cheese, and salt and pepper. Taste, and adjust the seasonings if necessary.

5. Divide the dough into 4 pieces. On a floured surface, roll out each piece of dough into a very thin rectangle. Brush each piece with the remaining oil, and spread 3/4 to 1 cup of filling along the length and center of each rectangle. Starting at one long side of each rectangle, roll the dough around itself to enclose the filling.

6. Place the rolled dough seam-side down on the baking sheet, bending each piece to form an arc. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375 degrees, and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, and serve.

Nutrients per serving: calories 374; protein 11g; carbohydrate 39g; fat 20g (saturated fat 7g); cholesterol 28mg; sodium 761mg