Miniature Wild Greens Pie (Hortoposomo) Recipe

These bite-sized crustless pies can be made with a variety of fillings ranging from spinach to herbs. In this recipe, Chef Jim Botsacos of Molyvos Restaurant in New York City uses a combination of wild greens, scallions, mint, and salty feta to create the base of each pie and tops it with a delicate polenta mixture. He serves them with a light yogurt sauce, for dipping.  These are a traditional meze offering in Greece, particularly at Easter; they are also great to serve at a cocktail party. — Allison Beck