I haven’t posted a recipe in ages. After 800 + doses, often my approach to taking the triheptanoin oil is reduced to drop 13cc in vegetable or papaya juice and call it a day. But inspired watching a video of Mark Bittman and Diane Kochilas making hortopita, Jocelyn and I reinterpreted the pie for a cross-breed of spanikopita-hortopita. I hope these venerable chefs take no offense with our translation, Spanhortpita. Here the masses of sweet greens, herbs, leek, squash, get together in a pie crust with feta, tofu. It’s a party in your mouth. Then you can dose w your oil but may want to hold off as there is a lot of olive oil already but olive oil won’t hurt you and we sure hope Triheptanoin oil will help. We sipped a Negroni and nibbled Kalmata olives while preparing.
@ 40 minutes prep and 40 minutes baking
1/2 butternut squash, peeled, seeded and shredded
Coarse sea salt
1 bunch Swiss chard, separate stems
1 bunch flat-leaf spinach
Handful snipped fresh dill
Handful fennel leaves, chopped
small bunch parsley, chopped
Tablespoon fresh oregano, chopped
Bunch mint leaves, chopped
1/2 cup extra-virgin olive oil
1 leek whites rinsed well, chopped
2 red onions, finely chopped
Cholesterol free Feta or regular
1/2 block firm tofu
2 frozen spelt or gluten free pie shells- don’t tell anyone-what can I say it makes it easier a whole lot easier.
PREPARATION, Preheat the oven to 400
1. Peel, seed, grate pumpkin.
2. Trim, wash, spin, greens. Coarsely chop.
3. Trim, wash, spin herbs. Coarsely chop
4. Wash leek, chop white part. Chop red onion.
3. Heat 2 tablespoons of olive oil cook leek, chard stems and onions, stirring occasionally until wilted. Add the pumpkin.
Cook the pumpkin until it wilts and most or all of its liquid has evaporated.
4. Add 2 tablespoons more oil to the skillet, and wilt the chard and spinach. Turn off heat.
5. Add herbs to the bowl, and season to taste with a generous amount of salt and a little pepper. Add a tablespoon olive oil.
6. Put tofu in a clean kitchen towel and squeeze out most liquid. Crumble and add to greens, herbs, etc.
7. Crumble feta into the rest.
8. Poke a few holes in thawed bottom crust and slightly brown in oven. Remove, fill and place second crust over. Brush top generously with olive oil, crimp edges to join. Poke some holes for air to escape and put in the oven to bake for about 40 minutes. The pastry will be golden and crisp. Remove, cool in the pan for @ 10 minutes before cutting. Serve warm or at room temperature with a simple salad with cucumber dressed in lemon and more olive oil.