Hortopita (Wild Greens Filo Pie)

I have heard hortopita referred to as a ‘longevity’ pie many times, as its made with so many of the nutritional wild greens that Ikaria is celebrated for. It is perfect as a snack or a meal. When I serve it with a side of Greek yogurt it transports me to Greece every time.

This recipe is from my cookbook, ‘Ikaria’.

Filo dough

• 500 grams (2 cups) plain flour

• 250 mls (1 cup) lukewarm water

• 1 teaspoon salt

• 4 tablespoons olive oil

• 1 tablespoon white wine vinegar

• cornflour, for dusting

Filling

• 2 leeks, washed and sliced (whites and the tender green parts)

• 2 brown onions, peeled and sliced

• 2 cup spinach, chopped roughly

• 1 cup wild fennel, sliced thinly

• 1/2 cup mint leaves, chopped

• 1/2 cup parsley, chopped

• 1/4 cup fresh oregano, chopped

• 2 cups feta cheese, crumbled

• 2 tablespoons olive oil

• salt and pepper, to season

• Olive oil for brushing the pastry

Making the filo dough

Place the flour into a bowl with the salt. Make a well in the centre and pour in the olive oil and vinegar. (The vinegar here helps with the flakiness of the pastry.) Start mixing, either with a spoor or your hands, adding the warm water until it resembles a soft dough. You may need more water, or you may not need all this. Tip the dough onto a floured surface and knead lightly until it is smooth, place back into the bowl and cover with a tea towel, allow to rest while you make the filling.

Making the filling

Heat the olive oil in a frying pan and add the sliced leeks and onions, sauté until soft and golden.

Remove from the heat and place into a large bowl. Add the chopped spinach, fennel, mint, parsley and oregano, mix to combine. Crumble in the feta and using your hands mix all the ingredients. Check for seasoning as it may not need much salt because the feta is salty.

Making the pie

Preheat the oven at 180 degrees C.

Transfer the filo dough onto a surface that has been dusted with cornflour. Divide the dough into 6 balls.

Brush a 36 cms round baking tray with olive oil.

Take one ball of dough and roll out into a dinner size plate round. Brush with some olive oil and put aside. Roll out another piece of dough to the same size and place onto the oiled piece, brush with oil again and repeat with another piece of dough. You will have three sheets that have been oiled in between. Roll this out now to the size of your baking dish making sure it is enough to cover the sides as well.

Pour the filling onto the dough and spread evenly.

Repeat with the other 3 balls of dough and this time roll out more so it is ruffled and not smooth on top. When you place this layer of dough over the filling make sure the edges are neat by pinching them all the way around. Brush with olive oil and sprinkle with a little cold water.

Bake for about 1 hour or until it is golden and crisp. Sprinkle with a little more cold water when it is cooked straight out of the oven. Allow to cool, cut into pieces and serve.

Serve warm or cool.