Hortopita (Greek Wild Greens, Spinach and Feta Pie)

La storia di questo piatto

Hortopita is the Greek hillside carried into a pie: wild greens, spinach and feta folded together under layers of phyllo, a kitchen answer to the 'horta' that Greeks have long gathered and cooked. Dill and mint lean green and bright against the salty tang of feta, and olive oil ties it all together.

Ingredienti

• 400 g Filo pastry
• 400 g Fresh spinach
• 300 g Wild greens (chard, chicory)
• 20 g Fresh dill
• 100 g Spring onions
• 10 g Fresh mint
• 200 g Feta cheese
• 110 ml Extra virgin olive oil
• 3 pieces Eggs
• 1 pieces Onion
• 2 cloves Garlic
• 1/2 teaspoons Salt
• q.b. to taste Freshly ground black pepper

Preparazione

1. Wash the 400 g of spinach and 300 g of wild greens well, dry them thoroughly and chop them coarsely. Finely chop the spring onions, onion and garlic and set aside; also finely chop the dill and mint. Measure the extra virgin olive oil in three portions so you don't lose track later: 30 ml for sautéing, 60 ml for greasing the pan and layering the pastry, and 20 ml for the top and finishing (10 ml before baking and 10 ml after cooking).
2. Heat the 30 ml of oil in a wide pan and gently soften the onion, spring onions and garlic until they are translucent and fragrant. Add the spinach and wild greens (in batches if the pan is full: the volume is huge at first, then shrinks a lot), add 1/4 teaspoon of salt and cook over medium heat, without rushing: the greens must dry out well, otherwise the filling will stay wet and the filo will soften instead of staying crisp. It is ready when no liquid remains at the bottom of the pan. Turn off the heat and stir in the dill and mint.
3. Transfer the greens to a colander and press them firmly with the back of a spoon to squeeze out all residual liquid, then place them in a large bowl and let them cool for a few minutes: if you use them still hot, the eggs may cook as soon as you add them. Drain the feta from its liquid and crumble it by hand into the bowl. Add the 3 eggs, the remaining 1/4 teaspoon of salt (feta is already salty, so don't overdo it) and a grind of pepper; mix energetically until everything binds into a uniform, generous mixture that will fill a 24 cm pan well. Now preheat the oven to 180°C, static mode.
4. Take a 24 cm rectangular or round pan and grease it well with a little of the 60 ml of oil set aside for the pan and layers, corners included, so the pie releases easily. Divide the 400 g package of filo (about 10-12 sheets) into two equal halves. Unroll the sheets one at a time gently, as they are very thin and tear easily, and brush each sheet with a light coat of oil, without overdoing it: each half of the sheets needs about 30 ml, roughly 2 generous tablespoons, so don't use all the oil at once. Keep the unused sheets covered with a damp cloth. Line the base and sides with 5-6 sheets, letting the pastry overhang the edges; you will see the pastry become glossy with each pass of oil, a sign it will brown well during baking.
5. Spread the filling over the filo and distribute it with the back of a spoon all the way to the edges, pressing it lightly to achieve an even, full layer so every slice gets the same amount of filling. Cover with the remaining 5-6 sheets of filo, brushing each with the remaining roughly 30 ml of the 60 ml of oil as before, then fold the overhanging pastry inward to seal the pie well.
6. Brush the surface with 10 ml of the 20 ml of oil set aside for finishing and, if you like, lightly spritz it with water to keep the filo from curling too much. Using a sharp knife, score squares or diamonds on the surface, but with a light hand: the blade should only graze the top layers of pastry, never reaching the filling, or the juices will escape during cooking. Bake at 180°C on the middle shelf for about 40 minutes, until the surface is golden and crisp, with the aroma of hot oil and herbs filling the kitchen.
7. Remove the pie from the oven and brush the still-warm surface with the remaining 10 ml of extra virgin olive oil to make it glossy and fragrant.
8. Let the pie rest in the pan for 10-15 minutes: the filling settles and the filo cools just enough to cut cleanly without crumbling. Serve warm or at room temperature, cut along the scored lines.