Hortotiropita (Greens and Cheese Pie) With Chard

Recipe by Artandkitchen
READY IN: 1hr 20mins




  • Prepare your dough mixing the ingredients if possible with a food processor.
  • Cut the chard in ½ inch small pieces.
  • Sautee the leek in the olive oil.
  • Add to chard pieces to the leek. Cover and cook for 10 minutes covered.
  • Add salt and pepper, incorporate to the greens and continue to stir over medium heat until the greens water is absorbed.
  • Do not add any water.
  • Keep aside to cool down a little.
  • Add dill and mint.
  • Crumble the feta cheese into the beaten eggs (but keep ½ beaten egg aside).
  • If the greens mixture when cooled has produced a lot of liquid, drain it before adding to the cheese and egg mixture. Season again and mix well.
  • Work your dough shortly and prepare your sheet.
  • Now you can prepare a big pie or several small pastries.
  • For the pie oil the base and the side of the container with olive oil. Coat the bottom of your mold with 2/3 of the dough. Spread your filling and cover with the sheet of the remaining dough.
  • For the pastry shape “big ravioli” with the sheet of dough and the filling.
  • Brush the beaten egg and decorate with sesame seeds.
  • Cook in a preheated oven at 180 grades C for 40 minutes until pie/pastry becomes golden.
  • Serve it warm or chilled.