Description
Greek Wild Greens Pie, or Hortopita, is a rustic and flavorful savory pie made with homemade phyllo pastry and a filling of spinach, kale, herbs, ricotta, and feta. It’s crisp on the outside and creamy, herby, and tangy on the inside—perfect for everyday meals or special gatherings.
Ingredients
-
- 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 brushing
- Butter for drizzling (optional)
- Filling:
- 200 grams fresh herbs (wild fennel, dill, oregano, mint, rosemary, marjoram, parsley, sage)
- 400 grams kale or silverbeet
- 500–600 grams baby spinach leaves
- Zest and juice of 1 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 of nutmeg
- 600 grams feta cheese
- 1 medium red onion (about 150 grams)
Instructions
- Mix flour, salt, olive oil, and vinegar by hand until crumbly. Gradually add warm water to form a dough. Cover and rest for 1–2 hours.
- Rinse and chop spinach, kale, and herbs.
- In a bowl, whisk lemon juice, zest, salt, pepper, dried herbs, eggs, ricotta, olive oil, and nutmeg.
- Sauté finely chopped red onion in olive oil until soft, then mix into the ricotta blend with greens and herbs.
- Crumble in feta and mix gently.
- Preheat oven to 180°C (350°F) and oil a baking pan.
- Divide dough into six parts. Roll each very thin on a floured surface.
- Layer three phyllo sheets in the pan, brushing each with olive oil.
- Spread the filling evenly over the dough.
- Layer the remaining three sheets on top, brushing with oil and folding edges to seal.
- Drizzle melted butter on top if using. Bake for 1½ hours or until golden. Let cool before slicing.
Notes
- Leeks or chard can substitute kale for a milder flavor.
- Reduce feta and increase ricotta for a lighter filling.
- Add more dill for an extra herbal punch.
- Use plant-based cheeses and skip eggs for a vegan version.
- Let the pie cool 20–30 minutes before slicing to set the filling.
- Freeze unbaked pie and bake from partially thawed for best results.
- Prep Time: 1 hour (includes dough resting)
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
