World Flavors Cookbook

Hortopita

Wild greens pie in phyllo — a savory pie stuffed with whatever greens are in season, bound with egg, onion, and olive oil.

Cuisine: Greece

Ingredients

• 500g mixed wild greens (spinach, chard, leeks, fennel fronds)
• 1 bunch spring onions, chopped
• 3 eggs, beaten
• 100ml olive oil
• 1 tsp dill
• Salt and pepper
• 10 sheets phyllo pastry
• Olive oil for brushing

Instructions

1. Wash, blanch, and squeeze greens dry. Chop roughly.
2. Mix greens with spring onions, eggs, dill, 3 tbsp olive oil, salt, and pepper.
3. Oil a baking dish. Layer 5 sheets of phyllo, brushing each with oil.
4. Spread filling evenly.
5. Top with remaining phyllo sheets, brushing each.
6. Score the top, brush with oil.
7. Bake at 180C for 40-45 minutes until golden.