Hortopita
Dive into the vibrant flavors of Greece with this delectable Hortopita, a rustic spinach and wild greens pie wrapped in golden, buttery phyllo dough. This traditional Greek recipe combines a medley of fresh greens—like spinach, dandelion, and chard—with fragrant herbs such as dill and parsley, creating a filling bursting with earthy, herbaceous goodness. The richness of creamy feta cheese and the subtle sweetness of sautéed leeks and spring onions elevate the dish to perfection, while a flaky, olive oil-brushed phyllo crust adds delightful crispiness to every bite. Perfect as a main course or a savory appetizer, this vegetarian dish is hearty, wholesome, and ideal for entertaining or weeknight dinners. With simple preparation steps and bold Mediterranean flavors, Hortopita is your gateway to a comforting, authentic taste of Greek cuisine!
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Recipe Information
Ingredients
- 150 ml olive oil
- 16 sheets phyllo dough
- 300 g fresh spinach
- 300 g wild greens (such as dandelion, arugula, or chard)
- 2 medium leeks
- 3 stalks spring onions
- 30 g fresh dill
- 30 g fresh parsley
- 200 g feta cheese
- 2 large eggs
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 180°C (350°F).
Wash the spinach and wild greens thoroughly, then roughly chop them.
Thinly slice the leeks and spring onions.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the leeks and spring onions, cooking until soft and fragrant, about 5 minutes.
Add the spinach and wild greens to the skillet. Cook until wilted, stirring occasionally, then remove from heat and let cool slightly.
Finely chop the dill and parsley, and crumble the feta cheese.
In a large mixing bowl, combine the cooked greens mixture, dill, parsley, feta cheese, eggs, salt, and black pepper. Mix until evenly combined.
Brush a 9x13-inch baking dish with a layer of olive oil.
Layer 8 sheets of phyllo dough in the dish, brushing each sheet with olive oil before adding the next. Allow the edges of the phyllo sheets to hang over the sides of the dish.
Spread the greens mixture evenly over the phyllo base.
Layer the remaining 8 sheets of phyllo dough on top, brushing each sheet with olive oil as you layer. Tuck the overhanging edges of the bottom phyllo sheets over the top, creating a sealed edge.
Using a sharp knife, score the top layer of the phyllo into squares or diamonds to make serving easier later.
Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and let the hortopita cool slightly before slicing and serving.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
