Greek Wild Greens Pie (Hortopita)
Χορτόπιτα HortopitaSay it: hor-TOH-pee-tah
Hortopita is Greece’s beloved wild greens pie, a rustic cousin of spanakopita. Home cooks gather whatever tender wild greens and herbs are in season—dandelion, sorrel, chard, spinach, fennel—and tuck them into golden filo with olive oil. The result is crisp, flaky pastry wrapped around a savory, herbaceous filling with a pleasant slight bitterness. It is eaten year-round as a main dish, snack, or picnic food, and is naturally vegan, making it a favorite during Lent.
Greek Wild Greens Pie (Hortopita)
Χορτόπιτα, Hortopita
Pronounced hor-TOH-pee-tah
- Serves
- 6
- Prep
- 40 min
- Cook
- 55 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For assembling
Method
Place the chopped greens in a large colander, sprinkle lightly with salt, toss, and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands; this prevents a soggy pie.
In a large wide pot, heat 1/4 cup (60 ml) of the olive oil over medium heat. Add the leeks and scallions and cook, stirring, until soft and translucent, about 5 minutes.
Add the squeezed greens in batches, stirring, until all are wilted and the pan is fairly dry, 8–10 minutes. Remove from heat and let cool for 10 minutes.
Stir the drained rice, dill, parsley, mint, salt, pepper, paprika, the remaining 1/4 cup (60 ml) olive oil, and the water or vegetable stock into the cooled greens. Mix well and taste; adjust salt if needed.
Preheat the oven to 350°F (175°C). Brush a 9x13-inch (23x33 cm) baking dish with olive oil.
Lay one filo sheet in the dish and brush lightly with oil. Repeat with 6 sheets total, letting the edges overhang the dish. Spread the filling evenly over the filo. Fold the overhanging edges over the filling, then layer the remaining 6 sheets on top, brushing each with oil. Tuck in the edges and score the top into diamonds or squares.
Bake until deep golden and crisp, 45–55 minutes. If the top browns too quickly, loosely cover with foil.
Cool in the dish for 15–20 minutes before cutting. Serve warm or at room temperature.
Regional variant: Hortopita me Feta (Χορτόπιτα με Φέτα)
Crumble 7 oz (200 g) Greek feta into the cooled filling and add 2 lightly beaten eggs before spreading it into the filo. Omit the rice or reduce it to 1 tablespoon. The pie will be richer, saltier, and more golden; reduce the added salt by half.
Cook's notes
- For a true wild flavor, use a mix of mild and bitter greens; all-spinach will be too mild.
- If using frozen greens, thaw them and squeeze very dry before cooking.
- Country-style thick filo gives the most authentic sturdy crust; if using thin filo, add 2–3 extra sheets top and bottom.
Serve with
Serve with Greek olives, lemon wedges, and a simple tomato-cucumber salad.
Make ahead and storage
Store the cooled pie covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until crisp, 15–20 minutes.
