We all really liked this, even the kids. The only bad thing was that it didn't feed all of us (2 adults, 5 small kids), even with the recipe doubled. A grassy Sauvignon Blanc would have been perfect with this!
Greens-and-Cheese Pie (Hortopita)
Saraliza Posted: 03/22/09
JenniferO Posted: 11/09/09
This had great flavor! My only improvement would be to increase the amount of greens to phyllo ratio.
morered Posted: 06/18/09
The filling was delicious, though the pastry at the bottom was soggy. Maybe I could have squeezed out more water from the spinach/mustard greens? Next time, I'll add a tablespoon or 2 of farina to absorb the moisture (without adding any flavor)....perhaps that will take care of sogginess.
WWCook Posted: 12/29/10
As a greek, I can say that this is a very good recipe for hortopita. I use the same amount of mustard greens and spinach and also add a couple of chopped leeks. To avoid phyllo sogginess, let the spinach/greens mixture cool off a bit. It's the heat of the mixture that makes the phyllo soggy.
Lalena82 Posted: 07/12/13
To me, the phyllo crust wasn't very good...Maybe cooking spray just doesn't cut it in place of butter. ;) The inside was yummy, though!