This Greek wild greens pie, also called hortopita, is a nourishing and rustic dish that I love making when I have a collection of leafy greens and herbs in the kitchen. The homemade phyllo pastry is tender and crisp, wrapping around a savory filling of spinach, kale, ricotta, feta, and fresh herbs. It’s a recipe that feels celebratory but also perfect for everyday meals.

Why You’ll Love This Recipe

I like this recipe because it’s so versatile. I can use whatever greens I have on hand—spinach, kale, wild greens, or even leeks—and the flavors always shine. I also love the process of making my own phyllo dough, which feels rewarding and adds an authentic touch. The filling is creamy, herby, and tangy with lemon zest, while the pastry bakes golden and crisp. I also enjoy how well it keeps, making it perfect for next-day lunches or freezing for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Phyllo Pastry

• 500 grams plain flour

• 1.5 teaspoons fine sea salt

• 100 ml olive oil

• 4 teaspoons white wine vinegar

• 200–250 ml warm water

• extra olive oil for lubricating pastry sheets

• butter for melting on top if desired

Filling

• 200 grams fresh herbs (wild fennel leaves, dill, oregano, mint, rosemary, marjoram, parsley, sage)

• 400 grams kale or silverbeet

• 500–600 grams baby spinach leaves

• zest and juice of 1 medium lemon

• 1.5 teaspoons sea salt

• 1 teaspoon black pepper

• 1 teaspoon dried oregano (or dill)

• 3 eggs

• 60 ml olive oil

• 500 grams ricotta

• pinch nutmeg

• 600 grams feta cheese

• 1 medium red onion (about 150 grams)

Directions

1. Mix flour, salt, olive oil, and vinegar by hand until it resembles rough breadcrumbs.

2. Gradually add warm water until the dough comes together in a rough ball. Cover and rest for 1–2 hours.

3. Rinse and chop herbs, kale, and spinach.

4. In a large bowl, beat lemon juice, zest, salt, pepper, dried herbs, eggs, ricotta, and olive oil.

5. Finely chop the onion and sauté in olive oil until soft. Add to the ricotta mixture along with greens and herbs.

6. Crumble in the feta and mix gently.

7. Preheat the oven to 180°C (350°F) and oil a baking pan.

8. Divide the dough into six parts and roll each sheet very thin.

9. Layer three sheets in the pan, brushing each with oil.

10. Add the filling, then cover with the remaining three pastry sheets. Fold edges over to seal.

11. Bake for about 1½ hours, until golden. For a rich finish, drizzle melted butter on top after one hour.

12. Allow the pie to cool before slicing so the filling sets.

Servings and timing

This recipe serves about 8–10 people. The prep time takes around 1 hour (including dough resting), and the baking time is 1½ hours.

Variations

I like to add leeks or chard when I have them on hand, which give a lovely sweetness. Sometimes I make a lighter version by using less feta and more ricotta, or I add extra dill if I want a stronger herbal note. For a vegan version, I replace the cheeses with plant-based alternatives and skip the eggs.

Storage/Reheating

I keep leftovers in the oven overnight with the door closed to prevent the pastry from drying out, but I also store it in an airtight container in the fridge for up to 3 days. It reheats beautifully in the oven at 160°C (320°F) until warmed through, which keeps the pastry crisp. This pie also freezes well before baking; I thaw it slightly before cooking.

FAQs

Can I make the phyllo dough ahead of time?

Yes, I like to prepare the dough in advance and let it rest covered in the fridge for up to a day before rolling it out.

What’s the best substitute if I don’t have wild greens?

I usually use spinach, kale, or silverbeet as easy alternatives. Leeks and chard also work beautifully.

Do I have to use ricotta and feta?

I love the combination of creamy ricotta and tangy feta, but I sometimes substitute cottage cheese for ricotta or use only feta for a sharper flavor.

How do I keep the pastry from drying out while assembling?

I always brush each phyllo sheet with olive oil and keep the dough covered with a damp cloth while working.

Can I serve this hot from the oven?

I find it best to let the pie rest for at least 20–30 minutes after baking so the filling sets and slices cleanly.

Conclusion

This Greek wild greens pie is one of my favorite ways to turn simple greens and herbs into a comforting, flavorful meal. I love the balance of fresh lemon, creamy cheeses, and crisp homemade phyllo. It’s perfect for sharing, reheats beautifully, and feels like a taste of Greek tradition in every bite.