Hortopita Wild Greens Pie Recipe

I absolutely love this recipe because it’s a deliciously flaky way to get my greens fix while also feeling like a total culinary artist with all the layering of phyllo pastry. Plus, the combination of fresh herbs and tangy feta creates such a mouthwatering flavor that each bite feels like a celebration of wholesome goodness.

I love making warm and filling dishes, and the Wild Greens Pie from Greece (Hortopita) is a perfect example. With phyllo pastry as the base and the top, wild and cultivated greens as the filling, and leeks as a nearly top-secret ingredient, this pie is a great way to eat lots of nutrient-rich greens.

But even without the greens, it would be a great dish to serve and enjoy, as the flavors of the filling and the pastry complement each other quite nicely.

Ingredients

• Phyllo Pastry: Thin sheets adding a flaky, crisp texture.
• Olive Oil: Rich in healthy fats and enhances flavor.
• Onion: Provides sweetness and depth to the filling.
• Leeks: Brings a mild onion flavor without overwhelming sharpness.
• Chard: Nutrient-dense, offering vitamins A, C, K, and fiber.
• Spinach: High in iron and provides a vibrant color.
• Dandelion Greens: Slightly bitter, packed with antioxidants.
• Parsley: Adds freshness and a hint of peppery taste.
• Dill: Infuses the pie with a sweet, grassy aroma.
• Feta Cheese: Creamy, salty contrast, rich in protein.

Ingredient Quantities

• 1 package of phyllo pastry sheets
• 1/2 cup olive oil plus extra for brushing
• 1 large onion, finely chopped
• 2 leeks, chopped finely (white and light green parts only)
• 2 cloves garlic, minced
• 1 bunch chard, chopped
• 1 bunch spinach, chopped
• 1 bunch dandelion greens, chopped
• 1/2 bunch of parsley, chopped
• 1/2 bunch of dill, chopped
• 1/2 cup feta cheese, crumbled
• 3 eggs, lightly beaten
• Salt and pepper to taste

Instructions

1. Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9-inch by 13-inch baking dish.

2. In a big frying pan, warm up 2 tablespoons of olive oil over medium heat. Toss in the onion, which should be finely chopped, and cook it until it is soft and see-through, which should take about 5 minutes.

3. Add the chopped leeks and minced garlic to the pan. Sauté for an additional 3-4 minutes until the leeks reach tenderness.

4. Mix in the finely chopped chard, spinach, and dandelion greens. Continue cooking until the greens have shrunk and most of the liquid has cooked off.

5. Take it off the heat and allow it to cool a bit. Fold in some roughly chopped parsley and dill, a few ounces of crumbled feta, and some beaten eggs. Then season it with salt and pepper to taste.

6. Place one sheet of phyllo pastry in the prepared baking dish and brush it with olive oil. Repeat this layering process with about five more sheets of phyllo, brushing each one with olive oil before adding the next.

7. Evenly distribute the greens mixture over the layered phyllo sheets.

8. Another layer goes over the filling, beginning with a fresh sheet of phyllo. Brush each of the next 6 sheets with olive oil, and by the time you reach the last sheet, you should have a nicely separated filling and a neatly contained half:
Repeat this at least 1 more time or until you use up the rest of the filling.

9. Using a sharp knife, score only the top layer into serving-sized pieces, being careful not to score through to the filling. Olive oil is brushed on the top layer.

10. Place in the preheated oven at 375 F. Bake for 45-50 minutes, or until the surface is a lovely golden brown and crisp. Let it cool for a few minutes before slicing it along the scored lines. Serve immediately.

Equipment Needed

1. Oven
2. 9-inch by 13-inch baking dish
3. Large frying pan
4. Chopping board
5. Sharp knife
6. Measuring cups
7. Measuring spoons
8. Mixing bowl
9. Spatula or wooden spoon
10. Pastry brush

FAQ

• Can I use different greens other than what is listed?You can certainly replace the greens that are specified with others like kale or mustard greens, as long as they are available and you prefer them.
• Is it possible to use frozen phyllo pastry?Ensure that you follow the package directions for thawing before you use it.
• What can I use instead of feta cheese for a dairy-free version?If you would rather not have feta in this dish, feel free to substitute a dairy-free cheese or to simply omit it. It’s really not essential.
• How do I prevent the phyllo pastry from drying out while assembling the pie?While you are working, keep the sheets you aren’t using covered with a damp cloth so they don’t dry out and become brittle.
• Can I make Hortopita in advance?Indeed, you have the option to prepare and put together the pie 24 hours before you need it and bake it just about when you’re ready to serve. You could also bake it well in advance and reheat it, because it’s a fantastic dish that is just as good, if not better, warm, at room temp, or even cold!
• What is the best way to reheat leftovers?To preserve the flakiness of the pastry, heat leftover meals at 350°F for about 15 minutes. According to the USDA, the reheat temperature should maintain a 165°F minimum for the core of the food.
• Can I make this pie gluten-free?If you have dietary limitations, such as being gluten-free, you can either use a gluten-free phyllo pastry or make a crust of your own with gluten-free flour.

Substitutions and Variations

Sheets of phyllo pastry: Substitute with puff pastry sheets for a thicker, flakier crust.
Leeks: For a milder flavor, substitute green onions or scallions.
Chard: If you want to change things up, try using kale or collard greens instead—but they shouldn’t be your only feasible substitutes. While they’ll lend the same kind of texture to your dish, they’ll also lend a different flavor, one that’s much stronger and more bitter. (Even if you cook them in a way that makes them so tender you can’t really taste them, they’ll still be in your dish.)
Dandelion greens—peppery greens like arugula or mustard greens make a good substitute.
Feta cheese: Use goat cheese or ricotta to add a different creamy element.

Pro Tips

1. Keep Phyllo Sheets Moist Phyllo pastry tends to dry out quickly. While working, keep the sheets you’re not using covered with a damp kitchen towel to prevent them from drying and becoming brittle.

2. Cool the Filling Thoroughly Ensure the greens mixture is cool before folding in the eggs. Adding eggs to hot greens can cause them to cook prematurely, affecting the texture of your filling.

3. Layer Diligently When layering the phyllo, be generous with the olive oil brushing. It helps create a flaky texture and prevents the layers from sticking together.

4. Balance the Greens Feel free to adjust the ratio of greens based on your preference. If dandelion greens are too bitter for your taste, increase the amount of spinach or chard for a milder flavor.

5. Uniform Scoring Before baking, score the top layers of phyllo carefully and evenly. This step helps ensure neat, even slices when serving and prevents the pastry from shattering unpredictably.