Tag: wild greens

Imagine the aroma of wild herbs baking, a golden crust promising earthy goodness. This is Hortopita, a beloved Cretan longevity greens pie recipe, straight from the heart of the island.

Passed down through generations, this cherished dish embodies the wisdom of elders like Yiayia Maria, whose hands lovingly prepared it for her family.

It’s more than just a meal, it’s a taste of heritage, brimming with the vibrant flavors and healthful bounty of the Mediterranean. Experience it.

How to make this longevity greens pie recipe

This Greek longevity greens pie recipe takes about 25 minutes to prep and 40 minutes to cook. The flavor comes from Crete, where Yiayia Maria has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Crete as one of its emblematic communities.

Ingredients for cretan longevity greens pie (hortopita)

• 500g (about 10 cups) mixed leafy greens (spinach, chard, dandelion, parsley, dill)
• 1 large leek, thinly sliced (white and light green parts)
• 1 bunch spring onions, chopped
• 200g (7 oz) feta cheese, crumbled
• 3 large eggs, lightly beaten
• 100ml (1/2 cup) extra virgin olive oil, plus more for brushing
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 12 sheets phyllo dough (about 250g/9 oz)
• 1 tablespoon sesame seeds (optional)

Method, the Crete way

1. Wash the greens thoroughly and shake off excess water. Roughly chop them and place in a large bowl. Sprinkle with a little salt and let sit 10 minutes, then squeeze out any excess liquid using your hands.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leek and spring onions, sauté until soft, about 5 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the squeezed greens, sautéed leeks and onions, crumbled feta, beaten eggs, remaining olive oil, pepper, and nutmeg. Mix well.
4. Preheat the oven to 180°C (350°F). Lightly oil a 30×20 cm (12×8 inch) baking dish or round pie dish.
5. Lay one sheet of phyllo in the dish, letting the edges hang over. Brush lightly with olive oil. Repeat with 5 more sheets, brushing each layer, rotating slightly to cover all sides.
6. Spread the greens mixture evenly over the phyllo. Fold the overhanging phyllo edges inward over the filling. Cover with the remaining 6 sheets of phyllo, brushing each layer well with oil. Tuck the edges under to seal.
7. Score the top layer into serving squares with a sharp knife. Brush the top with a little extra oil and sprinkle sesame seeds if using.
8. Bake for 35-40 minutes until the phyllo is golden brown and crisp. Let cool for 10 minutes before cutting. Serve warm or at room temperature.

Tips from Yiayia Maria

The traditional way in Crete is to keep it simple. Researchers behind the PREDIMED trial found that the longevity greens pie recipe pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves 6. Best the day it’s made. Leftovers keep in the fridge for two days. For more Greek recipes see our vegetarian and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.