Hortopita me Myzithra
A savory pie filled with a variety of wild greens (horta) and creamy myzithra cheese, encased in a flaky phyllo dough. This regional specialty highlights the abundance of edible greens in Greece.
🧂 Ingredients
- 1 package Phyllo dough(thawed according to package directions)
- 1 kg Mixed wild greens (e.g., dandelion, sorrel, purslane)(washed and roughly chopped)
- 400 g Myzithra cheese(crumbled)
- 100 g Feta cheese(crumbled (optional, for extra saltiness))
- 2 medium Onions(finely chopped)
- 4 stalks Scallions(chopped)
- 0.5 cup Fresh dill(chopped)
- 0.25 cup Fresh mint(chopped)
- 3 large Eggs
- 100 ml Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Instructions
- 1
Blanch the mixed greens in boiling water for 2-3 minutes. Drain thoroughly and squeeze out as much excess water as possible. Chop them finely.
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onions until softened, about 5-7 minutes.
- 3
Add the blanched and chopped greens to the skillet with the onions. Cook for another 5 minutes, stirring occasionally, until any remaining moisture has evaporated.
- 4
In a large bowl, combine the cooked greens and onion mixture, myzithra cheese, feta cheese (if using), scallions, dill, mint, eggs, remaining olive oil, salt, and pepper. Mix well to combine.
- 5
Preheat your oven to 180°C (350°F). Brush a 9x13 inch baking dish with olive oil.
- 6
Layer half of the phyllo sheets in the baking dish, brushing each sheet with olive oil. Spread the filling evenly over the phyllo base.
- 7
Cover the filling with the remaining phyllo sheets, brushing each with olive oil. Tuck the edges of the phyllo down into the sides of the dish.
- 8
Score the top layers of phyllo into serving portions. Bake for 45-55 minutes, or until the phyllo is golden brown and crisp.
- 9
Let the hortopita cool slightly before cutting and serving.
💡 Pro Tips
- ✓Ensure the greens are very well drained to prevent a soggy pie.
- ✓Use a variety of greens for a more complex flavor profile.
- ✓If fresh wild greens are unavailable, a mix of spinach and chard can be used as a substitute.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg to the filling for warmth.
- Incorporate leeks or other seasonal vegetables into the filling.
- For a vegan version, omit the cheese and eggs, and use a plant-based binder like mashed potato or silken tofu.