Nothing is tastier than using a combination of natural superfoods in a traditional Greek wild greens pie – also referred to as a "hortopita".
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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!)
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
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.
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!
Variations
- Do you want a traditional spanakopita? Then check out my mother's version – super authentic!
- Love cheese? Then go ahead and make a batch of tiropitakia or Greek cheese pies!
- Are you a pumpkin lover? Then try my traditional Greek kolokithopita – pumpkin pie
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📖 Recipe
Hortopita - Wild Greens Pie
Ingredients
For the pastry:
- 600 g plain flour, (all purpose)
- 125 ml olive oil, extra virgin
- 125 ml water, lukewarm
- 2 eggs
- ½ teaspoon salt
For the filling:
- 250 g spinach, washed and thinly sliced
- 150 g kale, washed, stalks removed and thinly sliced
- 4 spring onions, thinly sliced
- 4 tablespoon dill, finely chopped
- 4 tablespoon flat-leaf parsley, finely chopped
- 150 g feta cheese, crumbled
- 25 g Kefalograviera cheese, grated or Pecorino
- 2 eggs, lightly beaten
- salt and pepper for seasoning
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 pie:
- 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 a lightly oiled 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.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Rosa
A scrumptious pie! This hyper healthy version is fantastic.
Cheers,
Rosa
Lisa @ Greek Vegetarian
Spinach is always "right now" for me. Always. I love your version of this dish Peter. I've always wanted to make my own pastry for spanakopita. Thin, commercial filo can be a bit flaky and dry, especially for a pie. Your home-made pastry looks perfect. Something I've always been a bit scared to make it myself but you've made me just that little bit braver now - one day I'll make it for sure 🙂
Kathy Kordalis
Thank you for bringing me back to my giagia Sofia's kitchen in Sydney! Brought a smile to my face on a rare sunny day in London. Your pics are always fab & inspiring! KK
El Oso Con Botas
It looks really delicious specially the pastry -it looks quite thin and crunchy-.
kankana |sunshine and smile
I don't think I can ever let go spinach. It will always be my fav 🙂
Spanish Recipes
What a tremendous blog you have now!!! Wow it looks awesome and the pictures have more protagonism...I love it, really beautiful :D.
Pedro, Peter, Pedrito I have to plan a trip to Australia to taste your hortopita recipe, I'm brining a Rioja ;D. Congratulations on the new blog!
joannova
Nothing more delicious than a savory pie - especially one like this.
john | heneedsfood
I doubt spinach will ever go out of vogue. Superfood fads come, hang around, and then become mainstream. It must get a little boring riding the superfood bandwagon every day. Three types of spinach in one dish .... yeah baby!
Gaby Mora
We have a similar pie in Peru, but with silverbeet (sometimes plus spinach). Haven't eaten it in ages, though, I need to come up with a gluten- and dairy-free version.
Angela Roberts
I love pie with spinach or greens and spinach in never "out," as far as I'm concerned.
Merryn Galluccio
I love your offering! Kale is such a gorgeous vegetable and you have to pick it young before the grubs come to rest in and devour the healthy leaves. I will try your provencal pastry, it seems crispy, wholesome, rustic yet light. Perfect for our Autumn weather. Great photos!
Peter Minaki
Pete, it's Spring here and that means lots of greens available to make a greens pie. Nice looking phyllo!
Sara (Belly Rumbles)
Pastry, cheese... yup the super foods I love... oh yeah with the greens, gotta have the greens 🙂
Savory Simple
I can't stand food trends. I just like what I like! No greens will ever be out as far as I'm concerned. This looks truly amazing.
What should I eat for breakfas
I did not suspect that vegetables may be out of fashion, hahaha. This is so crazy. You made me ask uncle google many questions 😀 And your pie will be perfect for me, I like spinach so much. I'm waiting for the fresh one to appear in stores.
Donalyn @ The Creekside Cook
I look forward to try this once we get some green going in the garden - I like to grows lots of different ones, so that we never get bored. We set our own food trends around here 😉
Jane
Just made this! Awesome and Heavenly!
anastasiaC
i love greens and had to laugh at the reference of them being 'boiled to death'...thats the way my Greek mother cooks them! Your pie looks delicious...my neighbour is from Kefalonia island and makes the best 'Wild Greens' pie...Im going to give yours a go!
Anastasia
Maya Abramsky Chulpaev
I LOVE Greek pies and especially greens pie! thank you!
Anna @ The Littlest Anchovy
This is my sort of food. I love recipes that are steeped in tradition and then adapted for today with accessible ingredients. I can see myself making this for a brunch situation - stunning.
Bellini Valli
I did have horta when I visited Greece but I have never had this pie.The only wild green I personally can recognize are dandelions but I would be interested to learn more.
Forager
This sounds soooo much more palatable than the "wild greens" I've had. They invariably always taste like, well, grass. This wild greens pie I could definitely do!
The Hungry Australian
I want to eat all the food on your blog, Peter. This looks incredible and I love your explanation of the different greens
norma
This a perfect savory pie which would not last in my home...
Banana Wonder
This is my most favorite thing to eat in the world! Isn't it incredible how the Greek ladies forage? I wish I could do that! Spanakopita is so last year, bring on that hortopita! Also, your phyllo looks so delicious - need to try your recipe.
Amanda Niehaus
Perfect timing! I just culled a heap of sweet potato greens from the garden and was wondering what to do with them ... 🙂
Gnol
Mmm..delicious. I haven't had some of that for a while.
A Corresponder
Do you have any tips for making it with nettles and dandelion greens?
They are plentiful around me right now, but I know the nettles at least
would have to be boiled first. Would boiling up the greens and then
baking the whole result in overly-mushy greens?
Peter G
I've never been able to get my hands any of the traditional wild greens. If my memory serves me right, I'm sure they were added raw in the original pies being made by relatives. (just can't remember exactly).
A Corresponder
Ok, I'll poke around to see if others have written about it then. Thanks!
fragolina
Loved it! Pastry was so easy to make and delish.
Such a home style dish, easily adaptable to whatever greens are on hand. Couldn’t find the Kefalograviera so will source it and make it again for a more authentic flavour. Double thumbs up 👍 👍
Peter G
Thank you...glad you enjoyed it!