Χορτόπιτα // Hortopita // Greens pie

The Story
My grandma was a Vlaha (a minority of Greeks with their own dialect who were cavalry warriors during the Byzantine era and rich merchants later on during the Ottoman occupation of Greece) and specifically an Arhodovlaha meaning a Noble Vlaha. She was loved by everyone in the family and respected by the locals of her village. She was married to my grandpa, who I remember him as a serious man that did not speak a lot but he was handsome with dark hair and a dark moustache. What I still remember from him is the look of his eyes, it was sharp like an eagle's that was penetrating you. He was Arvanitis, and that meant only one thing, a true descendant of the Ancient Greeks. That makes me so proud of my heritage. My grandma and grandpa had eight children together! She was also a great cook and the only one with the latest cooking utensils in the village! She loved to dance and When she passed away, half of Greece arrived at her funeral! My uncles were surprised and they were told by those people that in the 1950's they were merchants who used to travel through the villages and because they couldn’t find a place to stay she would welcome them into her home and look after them! This recipe is from her to all of you and I hope you will enjoy it as much as we do.

Χορτόπιτα // Hortopita // Greens pie

This is a delicious Greek greens pie that can be served anytime of the day, even for breakfast and you can use any greens that are seasonally available. It is made exactly how my grandma used to make it for over 60 years in her village in Kalabaka and when I create it for my family I always think of her.
Servings 4
Prep Time 30 mins
Cook Time 50 mins

Ingredients

  • 300 g kale & spinach pack rinsed and pat dried
  • 4 spring onions diced
  • 1 leek chopped
  • 10 sprigs of parsley, leaves only roughly chopped
  • 5 sprigs of dill roughly chopped
  • 200 g Greek feta crumbled optional
  • 1 packet of fillo pastry
  • 50 ml Extra Virgin Olive oil

Instructions

  • In a heavy based casserole add some olive oil and over medium heat sauté first the onions until softened, followed by the leek and then by the kale and spinach. Once they’re all softened and wilted, turn off the heat add the herbs and feta cheese if you’re using and season to your taste.
  • Let cool and turn your over to 190C and prepare your pan with the fillo pastry. Brush the pan and use half amount of the fillo pastry as the base. Brush each fillo pastry with olive oil slightly.
  • Empty the filling in the pan; cut off some of the edges of the fillo pastry and wrap inside and around the filling. Take the rest fillo pastry and brushing slightly with olive oil cover the top. Cut the pie without touching the bottom, into squares, sprinkle some nigella seeds or sesame and bake until golden brown.