📝 About This Recipe
Hortopita is the soul of Greek village cooking, a rustic masterpiece that celebrates the bounty of the earth. Unlike its famous cousin Spanakopita, this pie utilizes a complex medley of wild 'horta' (greens) and aromatic herbs, offering a sophisticated balance of bitter, sweet, and earthy notes. Encased in shatteringly crisp, olive oil-brushed phyllo, it is a vibrant, nutrient-dense tribute to the Mediterranean diet.
🥗 Ingredients
The Green Filling
- 500 grams Spinach (washed, dried, and roughly chopped)
- 300 grams Swiss Chard (stems removed, leaves chopped)
- 200 grams Dandelion Greens or Endive (for a traditional bitter edge)
- 2 large Leeks (white and light green parts only, thinly sliced)
- 6 pieces Spring Onions (finely sliced)
- 1 bunch Fresh Dill (finely chopped)
- 1/2 cup Fresh Mint (leaves only, finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
The Binding and Seasoning
- 400 grams Greek Feta Cheese (high quality, crumbled by hand)
- 3 large Eggs (lightly beaten)
- 1/2 cup Extra Virgin Olive Oil (plus extra for brushing the phyllo)
- 3 tablespoons Trahanas or Semolina (to absorb excess moisture)
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
- 1/4 teaspoon Nutmeg (freshly grated)
The Crust
- 1 package Phyllo Pastry (approx. 450g, thawed if frozen)
- 2 tablespoons Sesame Seeds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Lightly grease a large rectangular baking pan (approx. 30x40cm) with extra virgin olive oil.
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2
In a very large mixing bowl, combine the chopped spinach, chard, and dandelion greens. Sprinkle with a tablespoon of salt and massage the greens with your hands for 2-3 minutes to wilt them and release their moisture.
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3
Squeeze the wilted greens firmly between your hands or in a clean kitchen towel to remove as much liquid as possible. This is the most crucial step to prevent a soggy pie.
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4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the sliced leeks and spring onions until soft and translucent, about 8-10 minutes. Let them cool slightly.
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5
Add the sautéed leeks, fresh dill, mint, and parsley to the bowl of squeezed greens. Toss well to distribute the herbs evenly.
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6
Fold in the crumbled feta cheese, beaten eggs, 1/2 cup of olive oil, trahanas (or semolina), nutmeg, and a generous grind of black pepper. Mix until well combined.
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7
Unroll the phyllo dough. Keep it covered with a damp kitchen towel to prevent it from drying out while you work.
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8
Layer 6 sheets of phyllo into the bottom of the prepared pan, brushing each sheet lightly with olive oil before adding the next. Let the edges of the phyllo overhang the sides of the pan.
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9
Spread the green and cheese mixture evenly over the phyllo base, smoothing it out with a spatula.
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10
Fold the overhanging edges of the bottom phyllo sheets inward over the filling.
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11
Layer the remaining 5-6 sheets of phyllo on top, brushing each with olive oil. For the final top layer, you can slightly 'scrunch' the sheets to create more texture and crunch.
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12
Using a very sharp knife, score the top layers of phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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13
Sprinkle the top with a little water (using your fingers) and a generous handful of sesame seeds.
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14
Bake in the center of the oven for 50-60 minutes, or until the pastry is a deep golden brown and sounds hollow when tapped.
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15
Allow the Hortopita to rest for at least 20 minutes before cutting and serving. This allows the filling to set and the flavors to meld.
💡 Chef's Tips
Always squeeze your greens until they are bone-dry; moisture is the enemy of a crisp crust. If you can't find wild greens, use a mix of kale, arugula, and mustard greens to mimic the complexity. Use high-quality Greek barrel-aged feta for the best tangy flavor profile. Don't skimp on the olive oil; it's what creates the distinct 'fried' crunch of the phyllo layers. If the top browns too quickly, cover loosely with foil for the final 15 minutes of baking.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick Greek yogurt or tzatziki. Pair with a crisp, chilled Assyrtiko wine from Santorini to cut through the richness. A side of Kalamata olives and sliced tomatoes adds a fresh, acidic contrast. Enjoy as a main course for a light lunch or as part of a traditional Meze spread. Leftovers make an excellent breakfast when reheated briefly in a dry skillet.