Hortopita

Hortopita (Greek Wild Greens and Herb Pie)

A rustic mountain pie from the Greek countryside, where seasonal wild greens and fresh herbs are bound with leek and a touch of feta, then wrapped in crisp filo and baked until golden. Wild greens vary by region; chard, spinach, or dandelion greens are widely accepted substitutes.

Prep

40 min

Cook

50 min

Total

90 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) mixed wild greens (chard, dandelion, amaranth, wild chicory, stinging nettle), or a mix of chard and spinach if wild greens are unavailable
• •250 g (8 oz) leek, white and pale green parts, thoroughly washed
• •1 bunch (1 bunch (about 40 g)) fresh flat-leaf parsley, stalks and leaves
• •1 bunch (1 bunch (about 30 g)) fresh dill, fronds and tender stems
• •15 g (½ cup loosely packed) fresh mint leaves, spearmint preferred
• •5 g (¼ cup loosely packed) fresh fennel fronds, optional, traditional in some villages
• •4 g (1 tsp) dried Greek oregano, or other Mediterranean oregano
• •2 spring onion (2 spring onions) spring onion, finely sliced, green parts included
• •120 g (4 oz) feta cheese, crumbled, sheep's milk if available
• •60 g (½ cup) Greek yogurt, sheep's milk yogurt preferred; binds the filling
• •2 large eggs, lightly beaten
• •10 g (2 tsp) fine sea salt, adjust to taste after tasting the greens
• •0.5 g (½ tsp) freshly ground black pepper
• •300 g (about 20 sheets) filo pastry, 12 to 14 in / 30 to 35 cm sheets, brought to room temperature while still wrapped
• •180 ml (¾ cup) extra-virgin olive oil, plus more for brushing; use a fruity Greek variety if possible
• •30 g (¼ cup) sesame seeds, optional, for topping
• •5 ml (1 tsp) white wine vinegar, a few drops added to the greens keeps them vivid green

Steps

1. 1 Rinse the greens in several changes of cold water until no grit remains. If using stinging nettle, handle with gloves until blanched. Strip tender leaves from any tough stems; discard thick stalks.
2. 2 Bring a large pot of unsalted water to a boil. Add the greens and blanch for 2 to 3 minutes until wilted. Drain, refresh under cold water, then squeeze out excess moisture in small batches, pressing firmly to remove as much water as possible. Finely chop and set aside.
3. 3 Trim the leek, halve lengthwise, and rinse well under running water to remove hidden grit. Slice thinly crosswise.
4. 4 Heat 30 ml (2 tbsp) of the olive oil in a skillet over medium heat. Add the leek and spring onion and cook gently for 8 to 10 minutes until soft and translucent but not browned. Add the dried oregano in the last minute. Remove from heat and cool slightly.
5. 5 Finely chop the parsley, dill, mint, and fennel fronds. Combine the chopped greens, herbs, sautéed leeks, crumbled feta, yogurt, eggs, salt, pepper, and the remaining olive oil in a large bowl. Mix gently until evenly combined. Taste and adjust salt. The filling should be moist but not wet; if loose, add another spoonful of yogurt or a handful of breadcrumbs.
6. 6 Heat the oven to 180°C / 350°F (fan 160°C / 325°F). Lightly oil a 30 x 35 cm (12 x 14 in) rectangular metal baking pan, or a 32 cm (13 in) round pan.
7. 7 Unwrap the filo and keep it covered with a slightly damp, clean kitchen towel while you work so it does not dry out and crack.
8. 8 Lay one sheet of filo in the pan so it overhangs the edge. Lightly brush with olive oil. Repeat with 6 to 7 more sheets, rotating each at a slight angle and brushing each layer with oil, to build the base. The overhang forms the rustic top crust.
9. 9 Spread the filling evenly over the base, pressing it down gently and smoothing the top.
10. 10 Cover the filling with the remaining filo sheets, one at a time, again brushing each with olive oil and rotating them slightly. Tuck the overhanging base sheets up and over the top, brushing each fold with oil to create a crinkled, rustic finish.
11. 11 With a sharp knife, score the top layers only into the portions you want to serve (do not cut all the way through to the bottom yet). Brush the final layer generously with olive oil and sprinkle with sesame seeds if using.
12. 12 Bake on the middle rack for 45 to 55 minutes, until the filo is deep golden brown and crisp, and the filling is piping hot in the centre. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
13. 13 Remove from the oven and let rest for 10 to 15 minutes before cutting all the way through along the scored lines. Hortopita is traditionally eaten warm or at room temperature, with a wedge of lemon and a slice of feta on the side.