Free recipe guide
How to make Hortopita
Learn what makes Hortopita special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Hortopita is cooked the way Epirus cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
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.
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