Vegetable pie (Horthopitta)
This is one of the best-known dishes of Epirus or Zagoria. The greens (xortha) are often collected in the wild, and it makes a healthy and nutritious meal.
Makes one large round pie of 40 cm in diameter or oblong of 35 x 50
450 g filo pastry
1½ kg mixed greens (xortha), such as spinach, leek, spring onion, fresh nettle tops, sorrel, chard, and parsley, all washed and chopped fine
250 g feta cheese
2 eggs, beaten
100 ml olive oil
1 teaspoon salt
Preheat oven to ± 180-200 °C.
Oil the baking dish generously, with 2 tablespoons olive oil.
In a large bowl, mix the greens, crumbled feta, eggs, salt and about 4 Tablespoons olive oil.
Divide the filo dough into 6 portions. Use 2 portions as a base in the baking dish and spread about ⅓ of the vegetable mixture over the dough. Layer one portion of filo over the vegetables, then spread another ⅓ of the vegetables, then another portion of filo, then the last of the vegetables. Finish with the last 2 portions of filo, covering the entire pie and crimping the edges so that all of the greens are covered. Brush the rest of the olive oil over the entire pie. Finally, wet your hands and briefly sprinkle a few drops of water over the pie by shaking your fingers over it- do not make it too wet! This makes the top layer of the filo nice and crispy.
Bake in the warm oven in about 45 minutes, until browned and crisp.