Greek hortopita — traditional pie with fresh greens and feta cheese

Hortopita is one of the most beloved pies of traditional Greek cuisine: thin, crispy filo sheets wrapping a generous filling of fresh greens, spinach and feta cheese. It is prepared quickly, served warm or cold, and is ideal as a starter, a light lunch or a dish for festive tables.

Ingredients (for 6–8 servings):
– 500 g thin filo pastry sheets (1 packet)
– 500 g mixed fresh greens (spinach, chard, beet leaves, dill, parsley)
– 200 g feta cheese
– 1 large onion, finely chopped
– 5 tablespoons olive oil (plus more for brushing the sheets)
– 1 egg (optional)
– 1 teaspoon salt
– Black pepper to taste
– A little oregano (optional)

Preparation:
1. Wash the greens well, chop them finely and dry off the excess water.
2. In a wide pan, heat 3 tablespoons of olive oil and sauté the onion for 3–4 minutes, then add the greens and cook for 4–5 minutes until softened. Let the filling cool slightly.
3. Crumble the feta cheese over the greens, add the egg, salt, pepper and oregano; mix well.
4. Preheat the oven to 180°C and grease a round baking tray with olive oil.
5. Lay half of the filo sheets in the tray, brushing each one with oil; spread the filling evenly and cover with the remaining sheets, also brushed with oil.
6. Bake in the oven for 40–45 minutes, until the top takes on a crispy golden colour.
7. Let it rest for 10 minutes, cut into portions and serve warm or cold.

Preparation time: 30 minutes. Cooking time: 45 minutes. Servings: 6–8.