Hortopita – Traditional Greek Pie

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Hortopita

ΑΝτωνης Παναγιωτιδης

Hortopita is a traditional Greek pie made from wild leafy vegetables and herbs. You can combine young dandelion leaves, chard, nettle, etc.  But options with spinach, greens, kale leaves, and horseradish are also delicious.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 people

Calories 600 kcal

Equipment

• 1 bowl
• casserole pan

Ingredients

  

• 1 pack of phyllo dough (we need 8 sheets)
• 1 kg of different types of leafy vegetables (3-4 types are best)
• 2 leeks (thin cut)
• 2-3 young onions, finely chopped
• 1/2 bunch of fresh dill, finely chopped
• oil
• salt
• 1 cup (250 ml) of rice
• Those who are not fasting can add some fresh / cottage cheese to the filling.

Instructions

 

• Wash the leaves well and put them in a bowl. Add salt and mash well to make it easier to drain. Leave it in the bowl for 30 – 40 minutes. Cut small herbs, then mix them with leeks, spring onions, and dill.

We arrange the pie as follows:

• Oil all the sides of the casserole pan and all 4 phyllo sheets. Layer 4 sheets one on top of another and spread the filling over the entire surface of the top one. Add rice evenly everywhere. Sprinkle with oil and cover with 4 remaining phyllo sheets, each oiled well.
• Cut the pie into pieces of the size and shape you like. Bake in a preheated oven at 180 degrees for 40 – 45 minutes.
• We can arrange the bottom 4 phyllo pieces so that half of each phyllo is outside the pan on all four sides of the pan so that later we can "pack" the pie easier and better.

  Bon appetit!

Notes

Hortopita is a traditional Greek pie made from wild leafy vegetables and herbs. You can combine young dandelion leaves, chard, nettle, etc.  But options with spinach, greens, kale leaves, and horseradish are also delicious.

Keyword greek food, hortopita, greece cuisine, greek cuisine, traditional greek food

Hortopita is a traditional Greek pie made from wild leafy vegetables and herbs. You can combine young dandelion leaves, chard, nettle, etc. But options with spinach, greens, kale leaves, and horseradish are also delicious.

Ingredients:

• a pack of phyllo dough (we need 8 sheets)
• 1 kg of different types of leafy vegetables (3-4 types are best)
• 2 leeks (thin cut)
• 2-3 young onions, finely chopped
• ½ bunch of fresh dill, finely chopped
• oil
• salt
• 1 cup (250 ml) of rice.
• Those who are not fasting can add some fresh / cottage cheese to the filling.

Preparation:

Wash the leaves well and put them in a bowl. Add salt and mash well to make it easier to drain. Leave it in the bowl for 30 – 40 minutes. Cut small herbs, then mix them with leeks, spring onions, and dill.

We arrange the pie as follows:

Oil all the sides of the casserole pan and all 4 phyllo sheets. Layer 4 sheets one on top of another and spread the filling over the entire surface of the top one. Add rice evenly everywhere. Sprinkle with oil and cover with 4 remaining phyllo sheets, each oiled well.

Cut the pie into pieces of the size and shape you like. Bake in a preheated oven at 180 degrees for 40 – 45 minutes.

We can arrange the bottom 4 phyllo pieces so that half of each phyllo is outside the pan on all four sides of the pan so that later we can “pack” the pie more easily and better.

Bon appetit!

Chef: ΑΝτωνης Παναγιωτιδης