Hortopita — Wild Greens Pie in Filo

Preheat your oven to 180°C. Grease a large baking pan (approximately 30x40 cm) with olive oil.

Wash the greens thoroughly. Chop them coarsely. In a large bowl, sprinkle the greens with a pinch of salt and massage them for a few minutes. This helps to release excess water. Squeeze out as much liquid as possible.

Finely chop the onion, dill, and parsley. In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the squeezed greens and cook, stirring occasionally, until they have wilted completely and most of their moisture has evaporated, about 10-15 minutes. Remove from heat and let cool slightly.

In a bowl, crumble the feta cheese. Add the cooled greens mixture, chopped dill, parsley, eggs, and a generous amount of black pepper. Mix well to combine. Taste and adjust salt if needed, remembering feta is salty.

Lay one sheet of filo pastry in the prepared baking pan, letting the excess hang over the sides. Brush lightly with olive oil. Repeat with half of the filo sheets, layering them and brushing each with olive oil. Ensure the bottom and sides of the pan are well covered.

Spread the greens and feta filling evenly over the layered filo. Fold any overhanging filo edges over the filling.

Top the filling with the remaining filo sheets, brushing each layer with olive oil. Trim any excess filo if necessary, or fold it neatly to create a border. Brush the top layer generously with olive oil.

Score the top of the pie into individual serving pieces with a sharp knife, being careful not to cut all the way through to the bottom. This helps steam escape and makes serving easier.

Bake for 40-45 minutes, or until the filo is golden brown and crispy. Let it rest for 10 minutes before cutting and serving. Kali Orexi!