Hortotiropita Greens and Cheese Pie with Chard
Indulge in the irresistible flavors of a classic Greek-inspired 'Hortotiropita Greens and Cheese Pie with Chard,' where delicate layers of crispy, golden phyllo pastry encase a luscious filling of fresh chard, baby spinach, fragrant herbs, and creamy cheeses. This savory pie is a celebration of Mediterranean ingredients, featuring a perfect balance of tangy feta, smooth ricotta, and the earthy freshness of dill and parsley. The phyllo pastry layers, brushed with olive oil, bake to a flaky perfection, creating a beautiful contrast to the soft, savory interior. Perfect as a vegetarian centerpiece, light lunch, or snack, this hortotiropita is easy to make yet impressively elegant. Ready in just over an hour, this hearty recipe serves six and pairs wonderfully with a crisp green salad or a dollop of tzatziki for an authentic touch. A must-try for lovers of Greek cuisine!
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Recipe Information
Ingredients
- 500 grams Fresh chard leaves
- 200 grams Baby spinach
- 50 grams Fresh dill, chopped
- 50 grams Fresh parsley, chopped
- 3 Spring onions, finely chopped
- 200 grams Feta cheese, crumbled
- 100 grams Ricotta cheese
- 2 Eggs, lightly beaten
- 100 ml Olive oil
- 10 Phyllo pastry sheets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Wash the chard and spinach thoroughly. Remove the tough stems from the chard, and finely chop the leaves.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the chopped chard and spinach, cooking for 3-4 minutes until wilted. Remove and set aside to cool slightly.
In a large mixing bowl, combine the wilted greens, fresh dill, parsley, spring onions, crumbled feta, ricotta cheese, and beaten eggs. Mix well and season with salt and black pepper to taste.
Brush a baking dish (approximately 9x13 inches) with olive oil. Lay one phyllo sheet into the dish, letting the edges hang over the sides. Brush lightly with olive oil. Repeat with 4-5 more sheets, layering them evenly and brushing each sheet with oil.
Spread the greens and cheese mixture evenly over the phyllo base.
Fold the overhanging edges of phyllo over the filling. Layer the remaining phyllo sheets on top, brushing each one with olive oil. Tuck in the edges to seal the pie.
Using a sharp knife, lightly score the top layer of phyllo into the serving size portions you desire. This will make it easier to cut after baking.
Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.
Remove the pie from the oven and allow it to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 6932 mg | 301% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 12.8 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2127 mg | 164% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3335 mg | 71% | |
*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.
