Introduction
Hortopita is a traditional Greek savory pie that celebrates the wild and cultivated greenery of the Mediterranean countryside. Unlike the more common spanakopita which focuses primarily on spinach, this pie utilizes a diverse mix of wild greens or "horta", such as dandelion, chard, sorrel, and leeks, to create a complex and slightly bitter flavor profile. These greens are finely chopped and mixed with fresh herbs like dill and parsley, often combined with a touch of salty feta cheese and eggs to bind the filling together. The mixture is encased in layers of hand-rolled, crispy phyllo pastry that has been brushed with plenty of extra virgin olive oil, then baked until the crust is a deep golden brown and the interior is tender and fragrant.
Ingredients
The Greens and Herbs (Horta)
1 kg mixed wild greens (spinach, chard, dandelion, or sorrel), washed and chopped
1 bunch fresh parsley, chopped
1 bunch fresh dill, chopped
4 to 5 spring onions, sliced
1 leek (white part only), finely chopped
The Cheese and Binding
300g Feta cheese, crumbled
3 large eggs, lightly beaten
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper (salt the greens first to draw out moisture)
The Pastry
1 package (450g) phyllo pastry or homemade "horkiatiko" (rustic) phyllo
1 cup extra virgin olive oil (for brushing the layers)
The Process
Squeeze the chopped greens thoroughly with salt to remove all excess liquid before mixing with herbs, eggs, and cheese.
Layer half the phyllo sheets in a greased baking pan, brushing each with olive oil.
Spread the greens mixture evenly over the pastry.
Cover with the remaining phyllo sheets, brushing each layer with oil.
Score the top layers into squares or diamonds and bake at 180°C for 45 to 60 minutes until deep golden brown.
The Finishing Touches
Let the pie rest for 20 minutes before cutting to keep the layers crisp.
Serve as a main dish or a snack.
Pairs perfectly with a side of thick Greek yogurt.
Preperation
Greens: Thoroughly wash and roughly chop a mix of wild greens like dandelion, chard, and spinach, then salt and squeeze them to remove all moisture.
Herbs: Finely chop a large bunch of fresh dill, spring onions, and leeks to provide a sweet and aromatic depth to the filling.
Cheese: Crumble a firm, tangy feta cheese and mix it with a little grated graviera or kefalotyri for extra richness.
Phyllo: Have a stack of handmade or commercial phyllo sheets ready, keeping them covered so they remain pliable and do not tear.
Binding: Lightly beat a few eggs and mix them with a splash of olive oil to bind the greens and cheese together into a cohesive filling.
Step by Step
The Greens: Use a mix of wild or cultivated greens (horta) such as spinach, leeks, chard, dandelion greens, and scallions. The secret to a great hortopita is variety; the more types of greens you include, the more complex the flavor.
The Preparation: Wash the greens thoroughly and chop them coarsely. Place them in a bowl with a little salt and squeeze them firmly with your hands to wilt them and remove as much moisture as possible. Draining the liquid is essential to prevent a soggy crust.
The Herbs: Mix in an abundance of fresh dill, parsley, and sometimes mint or fennel fronds. These aromatic herbs brighten the earthy taste of the wild greens.
The Binding: Stir in a generous amount of crumbled feta cheese and a few lightly beaten eggs. Add a good pour of extra virgin olive oil and season with black pepper.
The Phyllo: Use several layers of phyllo dough for the base, brushing each sheet with melted butter or olive oil. For a more rustic version, use a thicker, homemade "horiatiko" phyllo.
The Assembly: Spread the greens mixture evenly over the bottom layers of dough. Cover with the remaining phyllo sheets, again brushing each one with oil or butter.
The Scoring: Use a sharp knife to score the top layers of the pie into squares or diamonds. This allows steam to escape and ensures the pastry stays crisp.
Baking: Bake at 180°C for about 50 to 60 minutes until the crust is a deep golden brown and the filling is set.
Finishing: Let the hortopita rest for at least 20 minutes before slicing. This allows the filling to firm up so the pieces hold their shape when served.
Origin:
Epirus / Thessaly
Diet
Vegetarian, Contains Gluten
Equipment Needed:
Rolling pin (Oukli), Large baking pan, Large mixing bowl.
Cultural History
Hortopita is the traditional Greek "green pie," a savory masterpiece that captures the essence of the wild countryside. Unlike spanakopita, which focuses primarily on spinach, hortopita utilizes a diverse medley of wild seasonal greens (horta) such as dandelion, sorrel, chard, nettles, or Mediterranean hartwort (kafkalithra). These greens are finely chopped and mixed with aromatic herbs like fennel, dill, and green onions, which provide a complex and earthy flavor profile that varies by region and season.
The filling is encased in layers of handmade, rustic phyllo dough that is rolled out with a thin wooden rod and generously brushed with extra virgin olive oil to ensure a crunchy, robust crust. Depending on the local custom or the fasting calendar, the pie may include crumbled tangy feta cheese and eggs to bind the greens, or it may be kept "nistisimi" (vegan) during Lent. Baked until the pastry is a deep, shaggy golden brown, hortopita is a celebration of foraging traditions and the incredible biodiversity of the Greek landscape, offering a nutrient-dense and deeply flavorful connection to the land.
Yiayias Secret
The secret to a rustic Hortopita is the treatment of the greens and the variety used. You should never boil the greens; instead, massage them with salt and let them sit to draw out their moisture, then squeeze them bone-dry by hand. This prevents the pita from becoming soggy and ensures the filling retains a concentrated, earthy flavor.
The most authentic pies use a mix of wild greens like spinach, dandelion, leeks, and scallions to provide a balance of bitterness and sweetness. To bind the filling without making it heavy, use a generous amount of fresh herbs, specifically dill and fennel, and a moderate amount of feta. Brushing the phyllo with a mix of olive oil and soda water between layers creates a lighter, airier crunch that shatters perfectly when bitten.
Substitution Notes
The Greens: A mix of wild greens (horta) like dandelion, sorrel, or nettles provides the most authentic, slightly bitter flavor. Spinach is the most common substitute and is often mixed with leeks or scallions to replicate the complexity of wild greens.
The Pastry: Handmade phyllo dough is the traditional choice, rolled out into thick, rustic layers. Store-bought phyllo is a convenient substitute; use multiple layers brushed with olive oil to achieve the necessary crunch and structure.
The Herbs: Fresh fennel fronds, dill, and parsley are essential for the aromatic "forest" scent of the pie. If fresh fennel is unavailable, a small amount of anise seed or chopped celery leaves can serve as a substitute to provide that distinct herbal note.
The Cheese: Tangy Feta cheese is crumbled into the filling to balance the earthiness of the greens. For a creamier texture, you can substitute a portion of the Feta with Manouri or even a bit of ricotta, though this will result in a milder flavor.
The Binder: Eggs are used to hold the greens and cheese together. For a vegan version, you can substitute the eggs with a small amount of trahana or ground oats, which will absorb the excess moisture from the greens and prevent the bottom crust from getting soggy.
The Fat: A generous amount of extra virgin olive oil is used between the pastry layers and in the filling. While melted butter can be used as a substitute for a richer, more French-style pastry, olive oil is what gives the pita its signature Mediterranean crispness.
The Finish: The top layer of phyllo is often scored into squares before baking and sprinkled with sesame seeds. For an extra golden crust, the top can be brushed with a light egg wash or a mixture of olive oil and a splash of soda water.
Wine Pairings
Hortopita is a savory Greek pie featuring a variety of wild greens (horta) and aromatic herbs like fennel, dill, and parsley, often combined with feta cheese and encased in crisp, buttery phyllo pastry.
White Wine (The Traditional Choice): A white wine with high acidity and herbal aromatics is essential to match the "green" flavor profile of the wild greens. A Greek Moschofilero offers floral and citrus notes that lift the earthy horta, while a Sauvignon Blanc or a Vermentino provides the grassy, mineral backbone needed to complement the fresh herbs and cut through the rich phyllo.
Red Wine: If you prefer red, look for a very light-bodied wine with high acidity and minimal tannins to avoid a bitter clash with the greens. A chilled Cretan Liatiko or a Pinot Noir offers delicate red fruit that can handle the savory feta without overwhelming the subtle bitterness of the greens.
The Contrast: A dry sparkling wine like a Brut Nature Cava or a Greek sparkling Vidiano provides a sharp, effervescent contrast to the flaky, buttery pastry. The bubbles act as a palate cleanser, cutting through the richness of the oil and cheese while highlighting the bright, lemony finish often found in the filling.
Storage Instructions
Refrigeration: Store Hortopita in an airtight container in the refrigerator for up to 4 days. To keep the phyllo as crisp as possible, place a piece of paper towel in the container to absorb excess moisture from the greens.
Freezing (Cooked): You can freeze baked Hortopita for up to 3 months. Wrap individual squares tightly in plastic wrap and then foil. For the best texture, do not thaw before reheating; baking straight from the freezer helps prevent the pastry from becoming soggy.
Freezing (Unbaked): This is the preferred way to prep ahead. You can freeze the fully assembled, unbaked pita for up to 3 months. Ensure it is well sealed to prevent freezer burn. When you are ready to eat, bake it directly from frozen at 180°C, adding about 15 to 20 minutes to the usual baking time.
Reheating: Avoid the microwave, as it will make the phyllo rubbery and soft. Instead, reheat slices in the oven at 170°C for 10 to 15 minutes. This restores the crunch to the pastry layers while warming the herb and wild green filling through.
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