Dish

Hortopita

Hortopita is a savory pie made with a mixture of wild greens such as dandelion, spinach, and fennel, and phyllo pastry. The greens are blanched and then mixed with onions, garlic, and herbs before being layered with the pastry and baked until golden brown. This dish is high in fiber, vitamins, and minerals due to the use of wild greens, but it is also high in fat and calories due to the phyllo pastry. It is best enjoyed warm and fresh out of the oven.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Pastry› Savory Pastry

Origins and history

Hortopita is a traditional dish from Greece, and is often made with wild greens that are foraged from the countryside. It is a popular dish in rural areas, and is often served at festivals and celebrations.

Dietary considerations

This dish is not suitable for those with a gluten intolerance or allergy, as it contains phyllo pastry. It is also not suitable for vegans or vegetarians due to the use of eggs in the filling.

Variations

There are many variations of hortopita throughout Greece, with different regions using different types of wild greens or pastry. Some variations include the use of cheese in the filling, while others use a different type of pastry such as puff pastry.

Presentation and garnishing

Hortopita is traditionally served in a square or rectangular shape, and is often garnished with sesame seeds or poppy seeds. It can also be garnished with fresh herbs such as parsley or dill.

Tips & Tricks

When working with phyllo pastry, it is important to keep it covered with a damp cloth to prevent it from drying out. It is also important to brush each layer with melted butter or oil to ensure a crispy, flaky pastry.