Hortopita - Wild Greens Pie

Published: Apr 8, 2013 · Updated: Nov 9, 2021 by Peter G · This post may contain affiliate links · 32 Comments

Nothing is tastier than using a combination of natural superfoods in a traditional Greek wild greens pie – also referred to as a "hortopita".

Greek pie served in a baking pan — Serving up the hortopiota

CONTENTS

Ingredients
Instructions
Serving size
Variations
📋 Recipe

For as long as I can remember, most of my family and relatives ate leafy greens as part of their diet.

"Horta" as they are known or wild greens are served alongside meat dishes or on their own with a selection of other goodies, such as cheese, olives and bread.

I used to marvel at the Greek women who would go out foraging for these wild greens. They had such a skill at identifying what was edible and what was not!

They were blanched (or boiled to death depending on whose house you visited!) and smothered in extra virgin olive oil and lemon juice. As per usual, I detested them as a kid but grew to love them in my later years.

And that's how I discovered hortopita.

Suddenly everything changed! (mostly my tastebuds!)

a hand slicing a piece of pie — Slicing up the hortopita

Ingredients

For the pastry:

For this wild greens pie, I used a fillo pastry made with eggs. It isn't the traditional method, but I have found a lot of success in using this dough.

And the easiest part?

It all comes together in a food processor!

4 cups / 600g plain flour (all purpose)
½ cup / 125ml olive oil
½ cup / 125ml lukewarm water
2 eggs
½ teaspoon salt

For the filling:

Unlike the traditional spanakopita, this hortopita uses a combination of spinach with other wild greens.

These wild greens varied and often included amaranth, dandelion greens, nettles and purslane.

Some of these are hard to come by, especially for a city dweller like me. So whenever I feel like a batch of horta, I often use silverbeet, spinach or kale.

Spinach - I used the larger variety often referred to as "English spinach" here in Australia. The bagged type - labelled as "baby spinach" can also work - but you're going to need a lot of it! Plus, it's even more cost-effective to buy a bigger bunch and prepare it yourself.
Kale - you can use curly kale or Cavolo Nero - otherwise referred to as Tuscan kale. I highly recommend you use the kale in combination with the spinach. The hortopita will have a more balanced taste. Kale can tend to make things a litter bitter if used on its own.
Spring onions - used quite a bit in Greek pies. Helps to balance the flavours of the hortopita.
Herbs - dill and flat-leaf parsley. I love dill in Greek pies - it always reminds me of childhood. I've used flat-leaf parsley because that's what I had on hand and I like the flavour it gives the pie overall. Try using mint if you prefer instead.
Cheeses - feta and Kefalograviera. If you're making this hortopita try and stick to using the real feta cheese. I'll forgive you if you can't find the Kefalograviera. You can substitute Pecorino Romano instead.
Eggs - help bind everything together.
Seasonings - salt and pepper. Be cautious with the salt as the feta is already quite salty.

Related: if you love spinach try my spankorizo - Greek spinach rice

a slice of wild greens pie made with greens and feta — Enjoy a slice of hortopita

Instructions

For the pastry:

Blend all the ingredients in a food processor until they form a ball. Remove it from the bowl, pat it and smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour.

Constructing the hortopita:

Preheat your oven to 180 deg C and oil a baking dish (mine measured 25cm W x 35cm L)
Divide your pastry into two and roll out to measure the length of the pan. Place one quantity of the rolled pastry onto the baking dish, ensuring it fits well and comes up the sides.
Combine the cheeses, salt, pepper and eggs in a large bowl and then toss through the remaining and mix well, ensuring the mixture is evenly distributed. (using your hands makes this part a lot easier).
Place the greens mixture into the dish with the pastry and ensuring it all fits. (Don't be afraid to force it all in there!)
Lay the second rolled piece of pastry over the greens mixture and pinch the sides over to encase the mixture. Pierce the top with a sharp knife making some vents.
Brush the top generously with olive oil and bake in the oven for 45-50 mins or until the top is browned.
Allow to cool in the pan for at least an hour before slicing through and serving.

wild greens pie also known as hortopita in Greek in a baking dish — This wild greens pie serves many

Serving size

For the baking dish I use I can easily get nine large slices. This hortopita can feed a crowd.

If you plan on making a smaller wild greens pie you may halve the ingredients. I haven't personally tried that so you're own your own!

a slice of pie made with greens and feta — Enjoy the hortopita for lunch

Variations

Do you want a traditional spanakopita? Then check out my mother's version – super authentic!
Love cheese? Then go ahead and make my cheese and leek pie – very satisfying and rustic.
Are you a pumpkin lover? Then try my traditional Greek kolokithopita – pumpkin pie

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