Greek Greens Pie (Hortopita)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Greek
Greek Greens Pie (Hortopita)
Description
Greek Greens Pie (Hortopita) features a filling of sautéed leeks, spinach, chard, and a blend of fresh herbs like chervil, dill, kafkalithres, and spearmint, which are combined with fine semolina to absorb moisture and improve texture. The dough is simple, made from flour, water, vinegar, salt, and olive oil, then rolled thin to create a flaky outer layer once baked at 180 °C. The interplay between the delicate dough and the savory, well-drained herb mixture results in a balanced pie highlighting the vibrant flavors of Mediterranean greens.
The vegetables are first cooked to remove moisture, ensuring the filling is not soggy, while the dough resting period allows the gluten to relax for easier rolling. This pie can be served warm or at room temperature, making it convenient for meals or snacks. It pairs well with light salads or yogurt-based sauces.
Patience in rolling the dough thinly and evenly ensures the ideal texture and size. Using semolina in the filling helps absorb residual liquids, contributing to the pie's pleasant mouthfeel.
Ingredients
For the dough:
- 280 g all-purpose flour
- 110 ml water
- 7 ml white wine vinegar
- 5 g salt
- extra virgin olive oil for brush over the dough
For the filling:
- 2 leek cut into thin slices
- 1 kg spinach washed and cleaned
- 1 bunch chard coarsely chopped
- 1 bunch chervil finely chopped
- 1 bunch dill finely chopped
- 1 bunch kafkalithres Mediterranean hartwort, finely chopped
- ½ bunch spearmint finely chopped
- 50 g fine semolina flour
- extra virgin olive oil
Instructions
For the filling:
- Place a large pan over a medium heat. Once hot, add a little olive oil and sauté the leeks until soft.
- Add the spinach and chard. Sauté until all the moisture evaporates, turn into a colander and set aside to cool.
- Once cool, put the greens in a large bowl and add the chervil, dill, kafkalithres, spearmint and semolina. Mix well with a spoon and set aside.
For the dough:
- Preheat the oven to 180 °C (360 °F).
- Mix the flour, water, vinegar and salt in a bowl. Knead until you achieve a smooth dough.
- Wrap the dough in plastic wrap and set aside for 30 minutes to rest.
- Once the dough has rested, cut it in half and sprinkle your worktop with corn flour. Take one piece of dough and begin to roll it out slightly with your hands.
- Using a rolling pin, roll the dough out till it is a few millimeters thick and 32cm (12 inches) wide. Turn the dough slightly each time you roll it out. Roll it out by first rolling the dough up on the rolling pin, then rolling it out. Repeat with the other piece of dough.
- Place one sheet of dough in a 30cm (12 inch) round baking pan, greased with olive oil. Spread the filling mixture evenly over the top and cover with the second sheet of dough.
- Press the edges together well, brush with olive oil and bake for 1 hour, until the pie is golden.
- Remove from the oven and let it cool slightly before slicing and serving.
Notes
User Reviews
Overall Rating
4.9
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