When I think about Cretan cuisine, the first dish that comes into my mind is “Horta”. By this word, we mean all the kinds of edible mountain greens. Of course the options are endless. Depending on the season; the green treasures you can find in Cretan fields and mountains vary.
“Horta” can be eaten raw, boiled, sautéed, in an omelet, become the stuffing of a pie, grilled or even fried. The simplest way to enjoy your “Horta” is boiling them until soften in a pot with plenty of salted water and serve it plain, with some flakes of sea salt, fresh lemon juice and some good quality olive oil.
Personally, one of my favorite warm salads that I eat a lot during summer is “Vlita” (Amarantus blitum) that I just boil together with zucchinis, a tomato cut in half and potatoes. During the cold months a dish of “Vrouves” (Hirschfeldia incana Lag.) accompanied with a nice grilled fish can simply make me happy. And if I want to impress I cook, “Askolybri” (Scolymus hispanicus) in a stew with egg and lemon sauce. In a walk around the mountains during spring months, the aroma of the wild fennel will intoxicate you. And that’s the star of my today’s recipe. The fennel!
So we are going to prepare a nice snack with fennel and other “Horta” that you can find in your local store. It’s actually a stuffed flat bread full of aromas and it’s by far the best snack you can offer to your beloved ones. Healthy, simple and delicious!
Grilled Flat Bread Stuffed with Mountain Greens..…just wow!
So we can all agree that we can easily find in our kitchen or in the nearest local store….:
- 250gr of plain flour
- juice from half a lemon
- 120 ml water
- 2 spoons of good quality olive oil
- a leak
- two spring onions
- two handfuls of fresh spinach
- one handful fresh fennel
- some freshly grated nutmeg
- sea salt flakes and black pepper
- olive oil for our grill
First thing first, wash your greens very well. Make sure that all parts are nice and tender and chopped them as fine as possible. Heat a nice big pan. Put all your greens together in your empty hot pan. The water that remains in your greens after washing them would be enough to help them cooked. Once their volume reduces in half and there is no water left at the bottom of your pan, add a good spoon of olive oil, nutmeg, salt and pepper and sauté for a couple of minutes. The feeling is ready! Let it sit and cool down.
Take a nice bawl and put your flour, some salt, the juice of the lemon, 120 ml water and work it with your hands until you get a nice firm and elastic dough. Split your dough in 6 equal balls and let them sit for 5 minutes. There you go…Nothing hard so far.
Now let the fun begin..
Take a ball of dough in your hand and squeeze it between your palms. Squeeze and turn your palms until you create a round shape flat bread in the size of your palm. Put a tablespoon of your mountain greens stuffing in the center of your dough and close the edges so you create once again a dough ball but this time with the green stuffing inside! Then squeeze it again between your palms and that’s it…your flat bread is ready to grill! Just drizzle some olive oil on both sides of the bread and put it on your grill or your hot pan. It would take only 2 minutes from each side until you get that nice golden color of deliciousness…
Eat it right away hot or the next day at work. Make a dip with low fat Greek yogurt, crumbled feta, olive oil and raw fennel and you have a complete meal!