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Hortopita Recipe: Traditional Greek Pie with Greens and Feta

A unique Greek pita, hortopita is a truly delicious traditional pie with greens, herbs, and feta. As a result, pie lovers consider this as the queen among pies! There are numerous ways to cook a hortopita; however, for this recipe, you will need phyllo dough, yellow onions, scallions, garlic cloves, a variety of greens like spinach and dandelion, parsley, dill, mint, eggs, feta, salt, and pepper. All this variety of greens and herbs offer to hortopita a deeper and richer flavor and odor. Moreover, the feta cheese and eggs transform this pie a full meal! Don’t allow this recipe to constrain you as you can be creative when you make this pie. Therefore, make this dish truly yours, by using your imagination and trying different combinations of herbs and greens! Of course, for a lighter version of hortopita, omit the feta. This hortopita recipe serves 8 to 10 persons and takes around 2 hours to prepare and 45 minutes to cook.

hortopita

Hortopita Recipe – Ingredients

  • ½ cup plus 1 tablespoon of extra-virgin olive oil, divided, plus more for baking dish
  • 1 medium yellow onion, finely chopped
  • 6 scallions, including soft green parts, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 kg of greens (spinach, dandelion, chard, and nettle)
  • 1 cup fresh flat-leaf parsley, finely chopped
  • ½ cup fresh dill, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • ¼ teaspoon of sea salt
  • ½ teaspoon of freshly ground black pepper
  • 2 large eggs, beaten
  • ½ pound brine-packed Greek feta, crumbled (optional)
  • 500 g package phyllo dough sheets (13 × 18 inches)




Hortopita Recipe- Ingredients

  1. Start making this hortopita recipe, by carefully washing the greens in several changes of cold water. Allow them draining. Once drained, roughly chop them.
  2. Take a 9 × 13-inch baking pan and oil it with olive oil.
  3. Preheat oven to 350 degrees.
  4. Take a large pan, add 3 tablespoons of olive oil and bring to heat over medium temperature. Add the onion and scallions, and sauté and stir frequently for about 5 to 6 minutes until they become translucent.
  5. Add the garlic and sauté for 1 more minute. Now, reduce heat to medium-low and begin adding handfuls of the greens to the baking pan. Sauté the greens until they cook down and become soft, adding more greens as space becomes available, about 10 to 12 minutes.
  6. Now, add the parsley and cook for 2 minutes more.
  7. Remove the pan from the heat. Allow cooling slightly. Then, squeeze as much liquid as possible from the greens.
  8. Take a large mixing bowl and place the cooked greens. Stir and add the dill, mint, salt, pepper, and beaten eggs. Gently fold in the crumbled feta (if using), so that it keeps a relatively chunky texture. Set aside.
  9. This is time to add in the crumbled feta. Lighty stir. Set the mixture aside.
  10. On a top counter, roll out the phyllo dough. Take a baking pan and grease it with some oil. Place 2 phyllo sheets into the baking dish at a time, centering them and letting the edges hang over the sides.
  11. Brush the top sheet of each 2-sheet layer with the remaining olive oil, but avoid brushing the overhanging edges. Continue in this manner until you have used 10 of the phyllo dough sheets.
  12. Now, spread the mixture evenly over the phyllo dough layers. Fold the overhanging phyllo dough over the filling, then continue to layer the phyllo dough on top of the greens, brushing each 2-sheet layer with olive oil until you have used the full pound of the phyllo dough.
  13. Trim the edges of the top layers to fit the baking dish. Slowly pour the remaining olive oil on top, and spread evenly.
  14. Take a knife and cut the surface of hortopita into 8 to 10 pieces. Cut through the top layers just until you reach the green filling. When you precut the hortopita, it makes it easier to serve, as the phyllo dough becomes quite crisp after baking.
  15. Carefully watch and bake the hortopita for around 50 to 60 minutes or until the top of the pie is golden brown.
  16. Cool down for around 10 minutes. Cut and serve.

I hope you like hortopita. Stay tuned for more traditional Greek recipes. Enjoy!



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