Hortopita — Greek Pie of Wild Greens and Feta

Hortopita is a rustic Greek savory pie that turns foraged wild greens and herbs into a sumptuous filling. Its name literally means “greens pie,” often made in early spring when people gather tender dandelions, nettles, spinach, and other leafy herbs to cook. In this dish, those fresh horta (greens) are chopped and mixed with briny feta cheese, beaten eggs, and plenty of aromatic herbs like dill, mint, and parsley. The mixture is layered between phyllo sheets and baked until the crust is crisp and golden. The result is a pie that is fragrant, earthy, and deeply nourishing.

In Greek villages and farmlands, hortopita was originally made with whatever greens were on hand — perhaps a combination of spinach, Swiss chard, or the wild pazí and chicory that grow on hillsides. The inclusion of bitter greens like dandelion or chicory brings a gentle tang that balances the rich feta. A splash of lemon juice or a dash of nutmeg is often added to brighten the flavor. The tangy feta cheese binds with the eggs to create a filling that is creamy and moist from the greens’ natural water content. Many cooks also stir in scallions or leeks for sweetness and garlic for savoriness.

Hortopita stands apart because it celebrates the flavor of spring herbs. As it bakes, the kitchen fills with a heady aroma of dill and parsley mingling with baking phyllo. The top is often sprinkled with sesame seeds for a nutty crunch. Unlike its cousin spanakopita (spinach pie), hortopita may use a variety of greens and is more lemony. It embodies the essence of the Mediterranean diet — simple, plant-based, and vibrant. Nutrient-wise, it’s packed with vitamins and fiber from the greens, yet every bite also has the comforting pull of cheese and pastry.

This pie is traditionally served warm or at room temperature. It’s excellent on its own or with sides like a fresh tomato salad, cucumbers, or a plate of olives. In Greece, hortopita often appears at Easter brunch or on a family lunch table in spring. It pairs nicely with a glass of crisp white wine or even a light red. Because it uses no meat, it’s a popular Lenten dish, enjoyed during the weeks of fasting when animal products are avoided. Nonetheless, it’s hearty enough to be a satisfying vegetarian main.

Making hortopita at home is straightforward. Cook the chopped greens with onion until just wilted, then mix with eggs, crumbled feta, herbs, lemon zest, and seasoning. Layer this filling into a pan lined with buttered phyllo, then top it with more phyllo. Bake until everything is set and golden. Each square yields a gorgeous cross-section of bright green filling surrounded by buttery crust.