Greek Hortopita. Wild Greens Pie – a delicious recipe with dandelion, salt, scallions, dill, parsley fresh, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop greens and scallions into bite size pieces. Salt mustard greens and dandelions well, allow to sit for 20 minutes and rinse well. Finely chop dill and parsley. Heat olive oil on low in high sided pan or pot. Add scallions and cook until just tender. Add dill, parsley and salt and cook for 3-4 minutes. Add the chopped greens and cook gently for approx 10 minutes or until the greens are wilted down to about a third of their original amount. Remove pan from the heat and allow greens mixture to cool before adding on top of the bottom layers of filo sheets.
2
Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with
3
olive oil.
4
Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread the mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
5
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
6
Allow pie to sit for at least 20 minutes after coming out of the oven. Serve warm or at room temperature.
533
kcal
Calories
45
g
Fat
27
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 cups dandelion greens chopped, 6 cups mustard greens chopped, 5 cups spinach chopped, 1 teaspoon salt, and more.
Yes, Greek Hortopita. Wild Greens Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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