This classic Greek savory pie-Hortopita has creamy feta, and lots of greens wrapped in a flaky, buttery puff pastry crust. It is wonderfully fragrant, healthy, delicious, and really easy to make.
If you love this Greek Savory Pie, you will also love this Greek Spinach Pie-Spanakopita, Boureki–Potato & Zucchini Pie or No Crust Zucchini Pie-Kolokithopita!
What is a hortopita
Hortopita-Greek savory pie with greens and feta goes all the way back to ancient times and is the rustic cousin of the famous savory pie spanakopita (Spinach Pie). Traditionally, it’s made in spring and early summer with a pile of freshly gathered, tender wild greens and herbs.
There are various versions of a hortopita recipe. Basically, you use a variety of Horta (wild greens) combined with lots of herbs, feta cheese, and phyllo sheets to wrap it all up.
Horta are essential in the Greek everyday diet. Greek cooks steam them and serve them as a side dish with lemon juice and olive oil. They also use them as a filling for pies such as hortopita. Various aromatic greens/herbs like myronia (wild chervil), stamnagathi (wild chicory), and kafkalithres (Mediterranean hartwort) are abundant in Greece.
Some Greeks keep a knife and cloth bags stashed in their cars for a spontaneous gathering of greens while being at a rest stop on a mountainside or along the edge of a road in suburban Athens. The skill to identify local species of greens runs in their family for generations. They know how to distinguish the horta appropriate for cooking and eating from the hortaria (grass only suitable for consumption by animals).
How to make hortopita
This savory pie is surprisingly easy to make and is impressive and delicious.
Choice of greens for this pie
Horta are also sold in every farmer’s market in Greece. Unfortunately, they are difficult to find outside Greece or the Mediterranean. Hence, I do my best to use greens and herbs in most supermarkets and grocery stores outside of the Mediterranean.
For this pie you can use spinach, Swiss chard, dandelion greens, and mustard greens;
Greens how-to guide
- Rinse greens well, dry them in a salad spinner or with kitchen towels.
- Suppose you are using greens with long, strong stems such as swiss chard; thinly slice the stems. Chop the leaves.
Please see recipe card notes on preparing further when using other greens besides spinach.
I use the spinach as is in the recipe; It is soft and more delicate, so there is no need to prep it. I also occasionally use frozen spinach.
Other ingredients
Here is what else you need for this savory Greek pie.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
- Greens. I used spinach in this post, but you can also use swiss chard, dandelions, and mustard greens; They are all good for this recipe. See the guide above on how to handle certain greens.
- Greek Feta cheese. I usually buy a block and crumble it myself.
- Kefalotiri cheese. This salty cheese is similar to pecorino romano.
- Dill, mint, parsley, oregano, and basil. The variety of fresh herbs bring an unmissable taste to this savory pie. You can use as many or few as you like.
- Onions and scallions. I love the sweetness of the onions and the slightly peppery flavor of the scallions.
- Eggs. I needed to bind the filling together, as well as to make an eggwash to brush the pie before baking.
- Garlic. A fabulous necessity to every Greek recipe!
- Nutmeg. It gives warmth to the pie, and it is very aromatic.
- Sea salt and freshly ground pepper. Essential seasoning 🙂
- Lemons. The zest and juice give brightness to this pie.
- Extra virgin olive oil. It could not be a Greek recipe without it!
- Puff pastry*. Using it for this savory pie crust makes this recipe a breeze!
- Sesame seeds. I love to sprinkle some blond and black sesame seeds on top; it gives a great color and effect. Totally optional.
* For this savory pie crust, I chose to use two puff pastry sheets for this pie. You can also use phyllo sheets if you prefer to make it even more traditional.
Make it vegan!
You can make this a vegan version without any cheese and egg. Pepperidge Farm Puff Pastry Sheets are vegan and okay to use in this recipe.
The vegan version of hortopita is also popular and is usually made during Greek-Orthodox Lent.
Step by step
- In a large skillet, I saute the onions and scallions for 3-4 minutes with 3 tablespoons of olive oil. I season with sea salt and freshly ground pepper.
- The greens go in and I stir and saute everything for 4-5 more minutes.
- The greens mixture is transferred to a colander to drain the liquids.
- After 10 minutes, I press it down with my hand to make sure most of the liquids have drained. I mix it with the crumbled feta, the grated kefalotiri, 3 eggs, the chopped-up herbs, some red pepper flakes, and sea salt and pepper.
- The juice and zest of one lemon are added to the mixture and 3 tablespoons of olive oil.
- The puff pastry is usually smaller than my pan, so I roll it out to my pan’s dimensions on a lightly floured surface.
- One sheet of puff pastry goes to the bottom of the pan, the filling is added on top and is covered with another puff pastry sheet.
- A little egg wash is brushed on the pastry, a sprinkle of sesame seeds, and the pie bakes for 60-70 minutes.
Hortopita helpful Q&A
Serve the pie with a traditional tomato salad, a piece of grilled chicken, lemon potatoes, and voila! You have a delicious complete Greek meal.
Kefalotyri or kefalotiri is a hard, salty white Greek cheese made from sheep milk or goat’s milk. The color can vary between yellow and white, depending on the milk mixture used in the process.
It is a hard cheese and can be fried in olive oil for saganaki, added to pies, or grated over pasta. A great close substitute is Romano if kefalotyri cannot be found.
This Greek savory pie has so many greens and extra virgin olive oil that make it both healthy and delicious. Greens are a big part of the Mediterranean diet with tremendous health benefits.
- This pie can be served hot or warm.
- I find that this pie will taste even better the next day.
- Leftover hortopita can be refrigerated, covered, and then warmed, uncovered, in a preheated 350 F° oven until hot and crispy, about 15 minutes. You can also microwave it, but the crust will not get crispy, so reheating in the oven is recommended.
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Greek Savory Pie with Greens and Feta – Hortopita
Equipment
- 11" x 8" baking pan
Ingredients
- 3 lbs greens rinsed, spun dry, stems thinly sliced, and leaves chopped
- 6 scallions white and green parts, sliced into ¼ inch pieces
- 1 onion diced
- ½ bunch flat-leaf parsley coarsely chopped
- 1 bunch fresh mint leaves coarsely chopped
- ½ bunch fresh dill coarsely chopped
- ½ cup fresh basil leaves coarsely chopped
- ½ cup fresh oregano coarsely chopped
- 4 garlic cloves minced
- 3 eggs
- 2 cups Greek feta crumbled into large, pea-sized pieces
- 1 cup Kefalotiri cheese grated
- 2 puff pastry sheets
- 6 tablespoons extra virgin olive oil divided
- 2 teaspoons ground nutmeg
- 2 teaspoons red pepper flakes
- 1 lemon juiced and zested
- sea salt
- freshly ground pepper
For the egg wash
- 1 egg beaten with 1 teaspoon of water
For the top
- black and blond sesame seeds optional
Instructions
- Preheat the oven to 350° F
- Heat 3 tablespoons cup of olive oil in a large skillet over medium heat.Sauté the onions until they begin to soften, about 4 minutes, then add the scallions, cooking another 4 minutes or until tender but not browned. Season with a pinch of salt and freshly ground pepper.
- Stir in the greens and garlic and continue to sauté until the greens are limp, about 4-5 minutes.Remove from heat and transfer in a colander in the sink to cool and drain liquids.
- Place the greens mixture in a large bowl and add three eggs, dill, basil, oregano, parsley, mint, and three tablespoons of olive oil—season with sea salt and freshly ground pepper. Add the red pepper flakes and nutmeg.The juice and zest of one lemon are added to the mixture.Thoroughly combine the ingredients and gently fold in the crumbled feta and kefalotiri, careful not to over-mix to where the cheese dissolves.
- Lay one puff pastry sheet in the pan, allowing the edges to evenly hang over the pan's sides.
- Place the greens mixture on top of the sheet and press down gently with the back of a large spoon to smooth the filling.
- Layer the other pastry sheet on top. Gently tuck the pastry hanging over the edges of the pan down into the sides of the dish.
- Beat 1 egg with a teaspoon of water to make the egg wash.Brush the egg wash all over the top of the pie. Gently score the puff pastry and sprinkle some black and blond sesame seeds (optional).
- Bake the pie in the middle of the oven for approximately 60-70 minutes. If the puff pastry browns too quickly, cover with aluminum foil and uncover the last 5-10 minutes of cooking.After removing from the oven, let the pie rest for 20 minutes.
Notes
When using greens like swiss chard, dandelions, mustard greens because they are tougher, do the following:
- Rinse greens well, dry them in a salad spinner or with kitchen towels.
- Suppose you are using greens with long, strong stems such as swiss chard; thinly slice the stems. Chop the leaves.
- Place the chopped greens in a microwave-safe bowl (no need to cover) and microwave for 3- 4 minutes or until wilted but still bright green.
- Empty the greens into a colander and when cool enough, use your hands to squeeze out as much liquid as possible. Then proceed to saute with onions and garlic in olive oil.
Nutrition
Now this is my kind of dinner. I LOVE pies!! Greek flavours happen to be a favourite around here. I need to get these ingredients on my shopping list. This is on my “to make” list for this week.
So glad you are making it. Thank you so much, Gloria! x Jenny
Last night we had a great feed of Swiss Chard and I just can’t get enough greens lately. I love that some Greeks are still into foraging, it’s not as prevalent here in Canada. If I was making this with local foraged greens, I would try using stinging nettle and watercress.
Love stinging nettle and watercress for this pie. Thank you so much, Bernice!
x Jenny
This crispy crust and the perfect combination of ingredients takes this recipe to the next level. Thank you for sharing!
So glad you liked it. Thank you so much, Natalia! x Jenny
My sons are coming over this weekend. This Greek Savory Pie with Greens and Feta – Hortopita will be perfect for our family meal.
So glad you are making it. Thank you so much, Dennis! x Jenny
I have a get-together this weekend with a few friends. Was thinking of what to cook. This looks just the recipe I was looking for. Trying this pie for sure.
So glad you are making it. Thank you so much, Aditi! x Jenny
I am a big fan of Greek food. And this pie looks really great. I am looking forward to trying it myself. Many thanks for sharing this.
Thank you so much, Kate! x Jenny
I love pies, but I must admit I don’t have enough savory pies. I love Greek food though and this looks amazing! Looking forward to try this soon.
Thank you so much! x Jenny
What an awesome way to eat greens for dinner, totally decadent and totally delicious. Drying the greens in a salad spinner is genius!
Thank you so much, Silvia! x Jenny
This was absolutely wonderful! The feta filling was so flavorful, and I loved every flaky bite thanks to the puff pastry. We will definitely make this again and again!
So glad you liked it Amanda.
Thank you so much!
x Jenny
This pie looks like a dream! Greeks sure know how to make incredible pies, and this new one looks so much easier to prep than spanakopita!
Thank you so much Ksenia! x Jenny
Wow, this pie looks amazing. Look at that crust. And the filling is so healthy and delicious. I just saved your recipe. I can’t wait to cook this for my family. Thanks!
This recipe turned out fantastic. It was a cinch to make following your excellent instructions and tips. This recipe will definitely become part of our dinner rotation. Have a great day!
So delicious and simpler to make than I thought. I will definitely have this recipe on rotation for a while. Thank you!
I cannot wait to try this! It looks so darn good. As soon as I can get my hands on some Kefalotiri cheese, I will be making this. I love all the fresh herbs that are incorporated.
I had never heard of this before. This sounds incredible. Being Italian totally understand the foraging of greens. Thanks souch for enlightening us further in Greek cuisine!
Lovely post!😋🥰
What a great recipe that’s honestly perfect any time of the year! Adding this to our meal plan for sure!
Puff pastry sheets are a blessing and this is such a great recipe to make for dinner. I used a mixture of greens this time (thanks to your suggestion) and loved it.
This Greek savory pie is so perfect and delicious! Love that it is made with puff pastry, makes it so flaky and fancy.
I’m a big fan of Mediterranean food and this recipe looks really savory and flavorful.
Brilliant that you suggest veg alternatives. I’m baking your pie this weekend for family lunch. Almost forgot- thank you x
Thank you so much Kathy, for trying this recipe! x Jenny
I am making this now. The recipe doesnt explain when to add the lemon. Im going to put it in with the greens when I am cooking them? Please let me know if this is what you do. Thanks.
Hi Amy,
Yes, you are doing the right thing. We missed it and will fix the recipe asap.
Thank you so much for trying this recipe!
x Jenny
I make this quite often but my prep is quite different. Also, in Australia it is quite easy to find plenty of chicory and greek horta, especially if you grow it yourself in Sydney. I use lots of chicory, as many dandelions as I can find in my back yard, amaranth, a couple of bunches of watercress, some kale, lots of English spinach , nettles and a big bunch of silverbeet. I also use leeks together with white onion for a sweet taste. After washing and rinsing my greens, I steam each individual type in a dry pan with lid on, after adding a touch of water. after a minute or so, everything has reduced and I add to a sink of cold water to keep the colour. Then, once all done, I squeeze out all the water. I find this is an easier option. I don’t use eggs to bind, as personally I don’t think it’s necessary. Like you, I prefer to make this with puff. Your recipe is quite good and authentic. Interesting that all Greeks and Cypriots have their own version.
Hi Savva!
I like your prep for this pie. Very good. I will try your method.
Thank you so much for your comment and for liking the recipe!
x Jenny!
Oops. The recipe is subtitled “This classic Greek savory pie has lots of greens, creamy feta, gruyere, and a crisp, puff pastry crust.” I assume the “gruyere” is meant to be Kefalotiri. Which, as soon as I find some, will mean I can try this delicious sounding recipe. I will then have the energy to continue to proofread the internet!
Hi Son of Heracles!
In Greece we have Graviera cheese, which is the Greek version of Gruyere cheese. The flavor can vary in every region. My preference is mild and nutty Graviera from Crete. So in this recipe Gruyere is exactly what it means. I use the packaged Gruyere from the deli section of my supermarket. If I am lucky and close to a Greek supermarket in Astoria I get Graviera from Crete. Kefalotyri is too salty and best used on pasta or for saganaki.
Thanks so much!
Jenny