Pie with mixed greens (Hortopita)

Pie with mixed greens (Hortopita)
4.5/5 rating (2 votes)

  • Ready in: 45'
  • Serves: 6
  • Complexity: medium


  • phyllo pastry: 500 gr.
  • various greens: 1 ½ kilo (spinach, leeks, sorrel, chard, sowthistle)
  • feta cheese: 600 gr.
  • olive oil: 1 ½ cup
  • eggs: 5
  • pepper freshly ground
  • salt : 1 tbs.


  1. Clean and wash the greens and finely chop them. Add the salt and knead. Then squeeze them to remove excess liquid. Add the crumbled feta, eggs, pepper and a bit of oil.

  2. Separate the mixture into three parts. Grease the baking dish and lay three sheets of pastry on the bottom, allowing the edges to hang over the rim. Add 1/3 of the greens mixture and fold the edges of the pastry in.

  3. Lay another piece of pastry, more of the green mixture. Repeat and cover the pie with the last thee sheets of pastry, brushed with oil. Score the top of the pie (the knife should not reach the bottom) and brush the top pastry sheet with olive oil and a bit of water. Bake for 55'-60' in a medium oven at 200° C.


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