If you already love spanakopita, then I guarantee you’ll absolutely love this equally delicious counterpart known as Hortopita in Greek 😮‍💨

It’s basically a mixed leaf savoury pie made with loads of different veggies, like spring greens, rainbow chard, and spinach. The texture is meatier, and the taste is earthy, compared to the classic spanakopita. Of course, it also features a healthy amount of feta (which is optional, but how could I resist?!)

Ingredients

6 tbsp olive oil
10 spring onions, chopped
200g rainbow chard
300g spring greens
240g spinach
200g feta, crumbled
50g fresh dill, finely chopped
Salt and ground black pepper to taste
430g filo pastry (I recommend au Ble dor)

1 hour to prepare | Serves 4-6

Method

Over a medium heat, add 2 tbsp olive oil to a large frying pan. After a minute, add the chopped spring onion and sauté for 2 minutes until softened and fragrant. Place in a bowl and set aside.
In the same pan, add the spring greens, rainbow chard and spinach (in batches) and cover with a lid. Leave to wilt for 1-2 minutes, and repeat with the rest of the greens.
Place the wilted veggies in a large mixing bowl and drain out as much of the excess liquid using a clean muslin cloth.
Add the crumbled feta, fresh dill, salt and pepper, and a tbsp of olive oil. Mix everything together until well combined.
Preheat the oven to 200 degrees Celsius fan. Prepare a large baking tray lined with parchment paper. Take 3 sheets of the Au Ble Dor filo pastry and place about 5 tbsp of the filling a quarter of the way up. Gently roll the pastry to form a log, and curve it to form a spiral shape. Place this on the prelined baking tray.
Repeat this step with the remaining filling and filo pastry, and add the logs around the middle, pinching in the ends, to form a giant spiral shaped pie.
Brush olive oil on top of the pie with the remaining amount of olive oil and bake for 40-45 minutes until nicely golden brown.