Chortopita: Greek Wild Greens Pie with Crackly Filo

⏱ 95 min · Serves 8

A rustic Greek village pie stuffed with a mountain of foraged and garden greens, softened leeks, fresh dill and mint, and salty crumbled feta. The filo bakes up shattering and golden, brushed generously with good olive oil. Serve it warm or at room temperature, cut into big squares, with a wedge of lemon.

Per serving: 432 kcal · 13.5g protein · 31.0g carbs · 29.0g fat

Ingredients

• 1 kg mixed greens (spinach, chard, dandelion, nettle tops, sorrel, beet greens, wild rocket), tough stems removed
• 2 leeks, finely sliced
• 1 bunch spring onions (about 6), sliced
• 120 ml extra virgin olive oil, plus 80 ml for brushing
• 1 large bunch dill, chopped (about 40 g)
• 1 small bunch flat-leaf parsley, chopped (about 25 g)
• 2 tbsp chopped fresh mint
• 250 g feta, crumbled
• 2 large eggs, beaten
• 2 tbsp fine semolina or breadcrumbs
• Zest of 1 lemon
• 1 tsp freshly ground black pepper
• Salt, to taste (go easy — feta is salty)
• 1 x 400 g pack filo pastry (about 10-12 sheets), thawed
• 1 tbsp sesame seeds

Method

1. Wash the greens very well in several changes of cold water. Blanch in a large pot of boiling salted water for 1-2 minutes (nettles and dandelion first, tender leaves last), then drain and refresh under cold water.
2. Squeeze the greens dry in handfuls — really dry, this is the difference between a crisp pie and a soggy one. Chop roughly and put in a large bowl.
3. Heat 60 ml of the olive oil in a wide pan over medium heat. Soften the leeks and spring onions with a pinch of salt for 8-10 minutes until sweet and collapsed, without colouring. Let cool slightly.
4. Add the leeks to the greens along with the dill, parsley, mint, lemon zest and black pepper. Toss well, then fold through the feta and beaten eggs. Taste and season carefully.
5. Heat the oven to 190C/170C fan. Brush a 30 x 22 cm baking tin with olive oil.
6. Lay a filo sheet in the tin, letting the edges overhang, and brush with oil. Repeat with 5-6 sheets, angling them so the whole tin is covered. Scatter the semolina over the base to catch any moisture.
7. Spread the filling evenly over the filo and level it out.
8. Top with the remaining filo sheets, brushing each with oil. Fold the overhanging edges inward and tuck them down the sides to make a rustic rim.
9. Brush the top generously with the remaining oil, scatter with sesame seeds, and score the pie into 8 squares with a sharp knife, cutting through the top layers only.
10. Bake for 45-50 minutes until deeply golden and crisp. Rest for at least 20 minutes before cutting fully — it slices far better warm than hot.