Hortopita (Χορτόπιτα) — Wild Greens Phyllo Pie with Olive Oil
Hortopita is a classic Greek country pie built around seasonal wild greens wrapped in crisp phyllo and generous olive oil. It’s especially loved in spring, when foraged horta are tender and aromatic, and it’s served warm or at room temperature.
Printable Recipe Card
Servings: 8 · Total: 90 min · Difficulty: medium
Ingredients (quick list)
- 900 g mixed wild greens (chicory, dandelion greens, sorrel, spinach) (washed, tough stems removed, finely chopped)
- 150 g spring onions (thinly sliced)
- 20 g fresh dill (finely chopped)
- 20 g fresh parsley (finely chopped)
- 10 g fresh mint (finely chopped)
- 90 ml extra-virgin olive oil (plus more for greasing the pan)
- 8 g fine sea salt
- 2 g black pepper (freshly ground)
- 200 g feta cheese (crumbled)
- 1 egg (lightly beaten)
- 450 g phyllo pastry sheets (thawed if frozen, kept covered to prevent drying)
- 10 g sesame seeds (optional, for the top)
+ 1 more in the full ingredients section below.
Steps (summary)
- Preheat the oven to 180°C and position a rack in the middle. Lightly oil a 33 x 23 cm baking pan with 10 ml of olive oil, makin…
- Place the chopped greens in a large bowl and sprinkle with 8 g salt. Massage firmly for 2 minutes to wilt them, then squeeze ou…
- Add the sliced spring onions, dill, parsley, and mint to the drained greens. Pour in 90 ml olive oil and add the black pepper,…
- Fold in the crumbled feta and the beaten egg until evenly distributed. Let the filling stand for 5 minutes, then squeeze a smal…
- Unroll the phyllo and cover it with a barely damp towel so the sheets do not dry and crack. Lay 6 sheets in the pan one at a ti…
- Spread the greens filling in an even layer, pressing gently to level it without compacting it too tightly. Drizzle 10 ml olive…
+ 3 more steps in the full instructions section below.
Cultural Background
Hortopita belongs to Greece’s deep tradition of pita-making, where home cooks stretch greens and herbs into nourishing meals with phyllo and olive oil. It reflects seasonal foraging culture and the Mediterranean emphasis on wild plants, herbs, and shared table food.
Equipment
💡 Tips
- Squeeze the greens very dry after salting; aim to remove at least 200 ml liquid from 900 g greens to avoid a wet bottom.
- Brush olive oil all the way to the corners between sheets so the phyllo bakes evenly without pale, soft patches.
- Let the baked pie rest 15 minutes before cutting to prevent the filling from sliding and tearing the phyllo.
⚠️ Common Mistakes
❌ Skipping the salting-and-squeezing step so the filling releases water during baking.
✅ Fix: Salt the greens for 2 minutes, then squeeze very dry; if needed, squeeze again after mixing and drain any liquid.
❌ Letting phyllo dry out while assembling, causing cracks and patchy layers.
✅ Fix: Keep the stack covered with a barely damp towel and work with one sheet at a time.
❌ Cutting immediately after baking, which crushes the phyllo and loosens the filling.
✅ Fix: Rest 15 minutes, then cut along the scored lines with a sharp knife.
🧊 How to Store
Cool completely, then refrigerate covered for up to 4 days. Reheat on a sheet pan at 170°C for 12–15 minutes to re-crisp the phyllo; avoid the microwave, which softens the layers and makes the bottom damp.
📅 Make Ahead
Wash, chop, salt, and squeeze the greens up to 24 hours ahead, then refrigerate tightly covered. Assemble the pie up to 6 hours ahead and refrigerate; bake straight from cold, adding 5–8 minutes to the bake time.
🍽️ Pairs Well With
- Greek village salad
- lemon wedges
- tzatziki
- olives
- a glass of dry white wine.
Regional Variations
- Epirus-style: often richer with more herbs and sometimes a mix of wild greens with a little leek for sweetness.
- Island style: lighter on cheese and heavier on olive oil, emphasizing the greens and herbs.
- Lenten hortopita: omit feta and egg, increase olive oil to 120 ml in the filling, and add 15 ml lemon juice for brightness.
Ingredients
- 900 gmixed wild greens (chicory, dandelion greens, sorrel, spinach) (washed, tough stems removed, finely chopped)
- 150 gspring onions (thinly sliced)
- 20 gfresh dill (finely chopped)
- 20 gfresh parsley (finely chopped)
- 10 gfresh mint (finely chopped)
- 90 mlextra-virgin olive oil (plus more for greasing the pan)
- 8 gfine sea salt
- 2 gblack pepper (freshly ground)
- 200 gfeta cheese (crumbled)
- 1egg (lightly beaten)
- 450 gphyllo pastry sheets (thawed if frozen, kept covered to prevent drying)
- 10 gsesame seeds (optional, for the top)
- 30 mlwater (to lightly mist the top before baking for extra flake)
🔄 Substitutions
- mixed wild greens (chicory, dandelion greens, sorrel, spinach)→ spinach and Swiss chard mix
- feta cheese→ Greek-style sheep’s milk white cheese
- phyllo pastry sheets→ homemade thin yufka-style sheets
Instructions
- 1
Preheat the oven to 180°C and position a rack in the middle. Lightly oil a 33 x 23 cm baking pan with 10 ml of olive oil, making sure the corners are coated so the phyllo releases cleanly.
- 2
Place the chopped greens in a large bowl and sprinkle with 8 g salt. Massage firmly for 2 minutes to wilt them, then squeeze out as much liquid as possible; this prevents a soggy pie and concentrates the flavor.
- 3
Add the sliced spring onions, dill, parsley, and mint to the drained greens. Pour in 90 ml olive oil and add the black pepper, then mix thoroughly so every strand of greens is lightly coated and glossy.
- 4
Fold in the crumbled feta and the beaten egg until evenly distributed. Let the filling stand for 5 minutes, then squeeze a small handful again; if more liquid releases, drain it off to keep the phyllo crisp.
- 5
Unroll the phyllo and cover it with a barely damp towel so the sheets do not dry and crack. Lay 6 sheets in the pan one at a time, brushing each sheet with about 10 ml olive oil and letting the edges overhang the sides for sealing later.
- 6
Spread the greens filling in an even layer, pressing gently to level it without compacting it too tightly. Drizzle 10 ml olive oil over the filling to help it stay succulent while the top bakes crisp.
- 7
Cover the filling with 6 more phyllo sheets, brushing each with about 10 ml olive oil as you layer. Fold the overhanging bottom sheets up and over the top to seal, then brush the surface with the remaining olive oil for deep golden color.
- 8
Lightly mist the top with 30 ml water, then sprinkle with 10 g sesame seeds if using. Score the pie into 8 portions with a sharp knife, cutting through the top layers; this helps steam escape and makes clean slices after baking.
- 9
Bake for 50–55 minutes, rotating the pan at the 30-minute mark, until the top is deeply golden and the edges are crisp. Rest the pie for 15 minutes before slicing so the filling sets and the phyllo stays shatteringly flaky.
🪪 Recipe Passport
Cultural Background
Hortopita belongs to Greece’s deep tradition of pita-making, where home cooks stretch greens and herbs into nourishing meals with phyllo and olive oil. It reflects seasonal foraging culture and the Mediterranean emphasis on wild plants, herbs, and shared table food.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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