Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) fresh spinach, chopped
- 1 lb (450 g) mixed leafy greens (chard, beet greens, dandelion, or kale), chopped
- 1 bunch (6–8) scallions, thinly sliced
- 1 small leek, thinly sliced (optional but nice)
- 3 cloves garlic, minced
- 1 cup chopped fresh dill
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh mint
- 8 oz (225 g) feta, crumbled
- 4 oz (115 g) ricotta or farmer’s cheese
- 2 large eggs, lightly beaten
- 1 tsp lemon zest + 1 tbsp lemon juice
- 1/2 cup (120 ml) extra-virgin olive oil, divided, plus 2 tbsp melted butter (optional)
- 3 tbsp plain dry breadcrumbs
- 1 1/4 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 12–14 sheets phyllo dough (from a 1 lb / 450 g package), thawed
- 1 tbsp sesame seeds for topping (optional)
Do This
- 1. Thaw phyllo according to package directions. Preheat oven to 375°F (190°C). Brush a 9×13 in (23×33 cm) baking dish with olive oil.
- 2. Wash, dry, and chop greens and herbs. Slice scallions and leek; mince garlic.
- 3. In a large pot, heat 3 tbsp olive oil. Sauté leek and white parts of scallions until soft. Add garlic, then greens and 1 tsp salt; cook until wilted and most liquid evaporates. Stir in herbs, then cool and squeeze out excess moisture.
- 4. In a large bowl, combine greens mixture with feta, ricotta, eggs, lemon zest and juice, breadcrumbs, remaining 1/4 tsp salt, pepper, and nutmeg.
- 5. Layer 6 sheets of phyllo in the pan, brushing each with olive oil (mixed with melted butter if using). Spread filling evenly. Top with 6–8 more sheets, brushing each with oil; tuck in edges. Score top into squares or diamonds; sprinkle sesame seeds.
- 6. Bake 40–45 minutes until deep golden and crisp. Rest 15–20 minutes before cutting and serving warm or at room temperature.
Why You’ll Love This Recipe
- Classic Greek comfort food: a rustic, deeply flavorful pie packed with greens, herbs, and tangy feta.
- Great way to use up mixed leafy greens and herbs you have on hand.
- Crisp, golden phyllo on the outside with a tender, savory, fragrant filling inside.
- Perfect make-ahead vegetarian main for gatherings, potlucks, or meal prep.
Grocery List
- Produce: Fresh spinach, mixed leafy greens (chard, beet greens, dandelion, kale, or similar), scallions, leek, garlic, fresh dill, fresh flat-leaf parsley, fresh mint, 1 lemon.
- Dairy: Feta cheese, ricotta or farmer’s cheese, eggs, butter (optional).
- Pantry: Extra-virgin olive oil, phyllo dough (frozen section), plain dry breadcrumbs, kosher salt, black pepper, ground nutmeg, sesame seeds (optional).
Full Ingredients
For the Greens and Herb Filling
- 1 lb (450 g) fresh spinach, tough stems removed, leaves coarsely chopped
- 1 lb (450 g) mixed leafy greens (such as Swiss chard, beet greens, dandelion greens, or kale), tough stems removed, leaves coarsely chopped
- 1 bunch (6–8) scallions, thinly sliced (white and green parts separated)
- 1 small leek, white and light green parts only, thinly sliced and well rinsed (optional but recommended)
- 3 cloves garlic, minced
- 1 cup (about 30 g) fresh dill, finely chopped
- 1/2 cup (about 15 g) fresh flat-leaf parsley, finely chopped
- 1/4 cup (about 10 g) fresh mint leaves, finely chopped
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil (for sautéing)
- 1 tsp kosher salt (for wilting the greens)
For the Cheese and Egg Mixture
- 8 oz (225 g) feta cheese, preferably in brine, well drained and crumbled
- 4 oz (115 g) ricotta, farmer’s cheese, or well-drained cottage cheese
- 2 large eggs, lightly beaten
- 3 tbsp plain dry breadcrumbs (plus 1 extra tbsp if the mixture seems very wet)
- 1/4 tsp kosher salt (adjust to taste; you may need less if your feta is very salty)
- 3/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
For Assembling the Hortopita
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 2 tbsp unsalted butter, melted (optional, for richer flavor; mix with the olive oil for brushing)
- 1 package phyllo dough (1 lb / 450 g, about 16–18 sheets), thawed in the refrigerator overnight and brought to room temperature for 30–60 minutes
- 1 tbsp sesame seeds, for sprinkling on top (optional)
- Few drops of cold water, for lightly sprinkling over the top layer (optional but helps crispness)
Pan and Equipment
- 1 rectangular baking dish, about 9×13 in (23×33 cm), preferably metal or ceramic
- Large wide pot or deep sauté pan
- Large mixing bowl
- Pastry brush
- Clean kitchen towels (to cover phyllo)
- Sharp knife for scoring and slicing
Step-by-Step Instructions
Step 1: Get organized and preheat the oven
If your phyllo dough is frozen, thaw it in the refrigerator overnight. About 30–60 minutes before you start assembling, take the package out of the fridge so it can come to room temperature inside its wrapper. This helps prevent cracking.
Preheat your oven to 375°F (190°C). If using a fan-assisted oven, set it to 355°F (180°C). Lightly brush your 9×13 in (23×33 cm) baking dish with a bit of olive oil to keep the bottom phyllo from sticking. Set the dish aside.
Step 2: Prepare and chop the greens, herbs, and aromatics
Fill a clean sink or large bowl with cold water and wash the spinach and mixed greens thoroughly, swishing them around to remove grit. Lift the leaves out into a colander (do not pour the dirty water over them). Repeat if the water looks sandy. Pat the leaves dry with clean towels or spin them dry in a salad spinner.
Remove tough stems and ribs, especially from kale or chard, and coarsely chop the leaves into bite-sized pieces. Thinly slice the scallions, keeping the white/light green parts in one pile and the darker green tops in another. Slice and rinse the leek well, if using, and let it drain. Mince the garlic. Finely chop the dill, parsley, and mint. Zest the lemon and squeeze out 1 tbsp of juice. Keep everything ready by the stove.
Step 3: Cook the aromatics and wilt the greens
In a large wide pot or deep sauté pan, heat 3 tbsp olive oil over medium heat. Add the sliced leek (if using) and the white and light green parts of the scallions. Cook for 5–7 minutes, stirring often, until very soft and translucent but not browned.
Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and mixed greens by the handful, along with 1 tsp kosher salt. At first the pot will look very full, but the greens will quickly wilt. Keep stirring over medium heat for 5–8 minutes, until the greens are completely wilted, dark green, and most of the liquid has evaporated.
Add the chopped dill, parsley, mint, and the green tops of the scallions. Cook for another 1–2 minutes just to take the raw edge off the herbs. Remove from the heat.
Transfer the mixture to a colander set over a bowl or in the sink. Let cool for at least 10 minutes, then press firmly with the back of a spoon or squeeze in your (clean, cool) hands to remove as much excess moisture as possible. This step is key for a crisp, not soggy, pie.
Step 4: Mix the filling
Once the greens mixture is just warm (not hot), place it in a large mixing bowl. Add the 8 oz (225 g) crumbled feta, 4 oz (115 g) ricotta or farmer’s cheese, 3 tbsp breadcrumbs, 1 tsp lemon zest, and 1 tbsp lemon juice. Sprinkle in the remaining 1/4 tsp kosher salt, 3/4 tsp black pepper, and 1/4 tsp nutmeg.
If you prefer not to taste raw egg, taste a small spoonful of the mixture now and adjust the seasoning with extra salt, pepper, or lemon juice as needed. Then add the 2 lightly beaten eggs and mix everything together thoroughly but gently so the feta retains some texture. The filling should be well-seasoned and moist but not loose or soupy. If it seems very wet, stir in up to 1 additional tbsp breadcrumbs to help absorb excess moisture.
Step 5: Prepare the phyllo base
In a small bowl or measuring jug, combine the remaining olive oil (about 5 tbsp from your 1/2 cup total) with the 2 tbsp melted butter, if using. This will be your brushing mixture. Unwrap the phyllo and unroll it carefully. Immediately cover the stack with a slightly damp (not wet) clean kitchen towel to keep it from drying out. Each time you remove a sheet, cover the rest again.
Lay one sheet of phyllo in the prepared baking dish, letting any overhang drape up the sides. Lightly brush the surface with the oil mixture, using gentle strokes so you do not tear it. It is fine if it wrinkles or tears a bit; you can patch it with another piece.
Repeat with 5 more sheets, for a total of 6 base layers, brushing each sheet lightly with the oil mixture and laying them at slightly different angles so the sides and corners of the pan are well covered. If your phyllo sheets are smaller than your pan, use 2 sheets per layer, slightly overlapping, to fully cover the bottom.
Step 6: Add the filling and top with more phyllo
Spread the greens and cheese filling evenly over the layered phyllo base, smoothing the top with a spatula and pushing it gently into the corners. You want an even thickness across the whole pan.
Place a sheet of phyllo over the filling and brush lightly with the oil mixture. Repeat with another 5–7 sheets (for a total of 6–8 top layers), brushing each sheet lightly before adding the next. Gently tuck any overhanging edges down the sides of the pan to encase the filling. Brush the very top layer more generously with the remaining oil mixture, making sure the whole surface is coated.
Using a very sharp knife, lightly score the top layers of phyllo into squares or diamonds, cutting about halfway down but trying not to cut all the way through to the bottom. This will make the pie much easier to portion once baked. If you like, sprinkle 1 tbsp sesame seeds evenly over the top, then flick a few drops of cold water over the surface to help the phyllo crisp.
Step 7: Bake, rest, and serve
Transfer the pan to the middle rack of your preheated oven and bake at 375°F (190°C) for 40–45 minutes, or until the top is a deep golden brown and crisp and you can see the filling bubbling slightly at the edges. If the top is browning too quickly after about 30 minutes, tent it loosely with foil for the remaining baking time.
Remove the hortopita from the oven and let it rest in the pan for at least 15–20 minutes. This allows the filling to set and makes cleaner slices. Run a knife along your scored lines to cut through to the bottom and lift out pieces with a spatula. Serve warm or at room temperature. It is delicious on its own or with a simple tomato-cucumber salad and a wedge of lemon.
Pro Tips
- Dry greens = crisp pie. Take the time to cook off the moisture and then squeeze the greens well. Excess water is the main reason pies turn soggy.
- Keep phyllo covered. Phyllo dries out within minutes. Always keep the stack under a slightly damp towel and work with one sheet at a time.
- Do not skimp on brushing. A light but thorough brushing of oil (and butter if using) between sheets is what creates those beautifully separate, shattering layers.
- Season boldly. The filling should taste a little more seasoned than you think before it goes into the oven; the phyllo and greens will mellow it.
- Rest before cutting. Letting the pie sit after baking makes all the difference between messy pieces and neat squares with defined layers.
Variations
- Spanakopita-style (all spinach). Replace the mixed wild greens with an equal amount of spinach. The flavor will be milder and more familiar, but still wonderfully herby.
- Vegan hortopita. Omit the eggs and dairy. Use 12 oz (340 g) finely crumbled firm tofu or a plant-based feta plus 1–2 extra tbsp breadcrumbs. Season with extra lemon, herbs, and olive oil. Brush phyllo with olive oil only.
- Individual phyllo triangles. Instead of a large pan pie, cut phyllo into strips, spoon a little filling at one end, and fold into triangles (like little envelopes). Brush well and bake until golden for hand-held party bites.
Storage & Make-Ahead
Leftover hortopita keeps very well. Allow the pie to cool completely, then cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 4 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for 10–15 minutes until warmed through and re-crisped; avoid the microwave if you want to keep the phyllo crisp.
For longer storage, wrap individual fully cooled slices tightly in foil, place in a freezer bag, and freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for about 20–25 minutes.
To make ahead unbaked, assemble the pie in the pan up to the point of baking. Wrap well in plastic wrap and then foil. Refrigerate for up to 24 hours or freeze for up to 1 month. Bake straight from the fridge (adding a few minutes) or from frozen (add about 15–20 minutes to the baking time), tenting with foil if the top browns too quickly.
Nutrition (per serving)
Approximate values per serving (1/8 of the pan): about 500 calories, 32 g fat, 40 g carbohydrates, 12 g protein, 3 g fiber, and 900–1,000 mg sodium (sodium will vary depending on how salty your feta is). These numbers are estimates and will change with ingredient brands and any substitutions.
