Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Hortopita

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Hortopita

Hortopita originates from the rugged landscapes of Epirus, where olive oil flows freely, and lemon is a constant companion. This savory pie is a staple in Greek households, especially during the spring when wild greens are abundant. Its preparation is as instinctive as the region's hospitality, crafted by hand without the need for precise measurements, just the experienced judgment of a family cook.

When baked to perfection, Hortopita offers a flaky, golden phyllo crust enveloping a vibrant mix of wild greens, spring onions, and creamy feta. Each bite is a delightful contrast of tangy, salty, and earthy flavors, harmonizing beautifully with the rich olive oil. Enjoy it warm or at room temperature, savoring the taste of Epirus with every mouthful.

Ingredients

  • 600 gmixed wild greens
  • 8 sheetsphyllo
  • 100 mlolive oil
  • 1 bunchspring onions
  • feta — optional
  • to tastefine sea salt

Method

  1. Start by thoroughly washing 600 g of mixed wild greens to remove any dirt. Drain them well and roughly chop. This ensures the greens are clean and evenly distributed in the pie.
  2. Finely chop 1 bunch of spring onions and set aside. In a large skillet, heat 50 ml of olive oil over medium heat. Add the spring onions and sauté until they are soft and translucent, which will take about 3 to 4 minutes. This step enhances the flavor of the onions, making them sweet and aromatic.
  3. Add the chopped greens to the skillet with the onions. Sauté for about 5 to 7 minutes until the greens are wilted and any excess moisture has evaporated. Season with fine sea salt to taste, ensuring the flavors are balanced and not overly salty.
  4. Crumble a generous amount of feta into the greens mixture, stirring to combine. The feta should be evenly distributed, providing a creamy texture and tangy flavor throughout the filling.
  5. Preheat your oven to 180°C (350°F). Brush a baking dish with olive oil. Lay 4 sheets of phyllo in the dish, brushing each sheet with olive oil before adding the next. This creates a crispy, golden base for the pie.
  6. Spread the greens and feta mixture evenly over the phyllo base. Cover with the remaining 4 sheets of phyllo, again brushing each sheet with olive oil. Tuck in the edges to seal the filling inside, ensuring it doesn't leak during baking.
  7. Using a sharp knife, score the top layer of phyllo into serving-sized pieces. This makes it easier to cut the pie once baked and prevents the phyllo from shattering.
  8. Bake in the preheated oven for about 30 to 35 minutes, or until the phyllo is golden brown and crisp. The pie is ready when it emits a savory aroma and the top is a rich, golden color.
  9. Allow the hortopita to cool slightly before serving. This helps the filling set and makes it easier to slice. Serve warm, optionally with a squeeze of fresh lemon to enhance the flavors.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine