Hortopita

Dive into the vibrant flavors of Greece with this delectable Hortopita, a rustic spinach and wild greens pie wrapped in golden, buttery phyllo dough. This traditional Greek recipe combines a medley of fresh greens—like spinach, dandelion, and chard—with fragrant herbs such as dill and parsley, creating a filling bursting with earthy, herbaceous goodness. The richness of creamy feta cheese and the subtle sweetness of sautéed leeks and spring onions elevate the dish to perfection, while a flaky, olive oil-brushed phyllo crust adds delightful crispiness to every bite. Perfect as a main course or a savory appetizer, this vegetarian dish is hearty, wholesome, and ideal for entertaining or weeknight dinners. With simple preparation steps and bold Mediterranean flavors, Hortopita is your gateway to a comforting, authentic taste of Greek cuisine!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 150 ml olive oil
• 16 sheets phyllo dough
• 300 g fresh spinach
• 300 g wild greens (such as dandelion, arugula, or chard)
• 2 medium leeks
• 3 stalks spring onions
• 30 g fresh dill
• 30 g fresh parsley
• 200 g feta cheese
• 2 large eggs
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Wash the spinach and wild greens thoroughly, then roughly chop them.

Step 3

Thinly slice the leeks and spring onions.

Step 4

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the leeks and spring onions, cooking until soft and fragrant, about 5 minutes.

Step 5

Add the spinach and wild greens to the skillet. Cook until wilted, stirring occasionally, then remove from heat and let cool slightly.

Step 6

Finely chop the dill and parsley, and crumble the feta cheese.

Step 7

In a large mixing bowl, combine the cooked greens mixture, dill, parsley, feta cheese, eggs, salt, and black pepper. Mix until evenly combined.

Step 8

Brush a 9x13-inch baking dish with a layer of olive oil.

Step 9

Layer 8 sheets of phyllo dough in the dish, brushing each sheet with olive oil before adding the next. Allow the edges of the phyllo sheets to hang over the sides of the dish.

Step 10

Spread the greens mixture evenly over the phyllo base.

Step 11

Layer the remaining 8 sheets of phyllo dough on top, brushing each sheet with olive oil as you layer. Tuck the overhanging edges of the bottom phyllo sheets over the top, creating a sealed edge.

Step 12

Using a sharp knife, score the top layer of the phyllo into squares or diamonds to make serving easier later.

Step 13

Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.

Step 14

Remove from the oven and let the hortopita cool slightly before slicing and serving.

Nutrition Facts

Serving size	1674.2 grams (1674.2g)

Amount per serving	% Daily Value*
Calories	3177

Total Fat 208.50g	267%
Saturated Fat 52.20g	261%
Polyunsaturated Fat 14.60g
Cholesterol 550mg	183%
Sodium 6986mg	304%
Total Carbohydrate 237.90g	87%
Dietary Fiber 30.00g	107%
Total Sugars 10.80g
Protein 84.50g	169%

Vitamin D 114IU	570%
Calcium 2041mg	157%
Iron 36mg	202%
Potassium 2766mg	59%

*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.

Source of Calories

Fat: 59.3%

Protein: 10.7%

Carbs: 30.1%