Ingredients (Makes about 20-25 pies)

For the dough:

  • 400g all-purpose flour
  • 3 tbsp olive oil
  • 2 tbsp raki or ouzo
  • Few drops of lemon juice
  • ¼ tsp salt
  • 1 cup lukewarm water
  • Extra flour (for rolling)

For the filling:

  • 800g mixed greens (spinach, sorrel, Swiss chard, purslane, etc.), washed and chopped
  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 4 spring onions, finely chopped (including the green tops)
  • 1 bunch dill or fennel, finely chopped
  • Salt & freshly ground black pepper

Instructions

1. Prepare the Dough

  1. In a bowl, mix the flour and salt.
  2. Make a well in the center and add olive oil, raki, lemon juice, and lukewarm water.
  3. Stir with a spoon until the dough starts to come together.
  4. Transfer to a floured surface and knead for a few minutes until smooth and elastic.
  5. Cover and let it rest for at least 30 minutes.

2. Prepare the Filling

  1. In a pan, heat olive oil and sauté the onions for 2-3 minutes.
  2. Add the greens, stirring until they wilt and release moisture.
  3. Season with salt and pepper, then add the spring onions and dill.
  4. Transfer to a strainer and allow to cool completely, ensuring excess moisture drains.

3. Shape the Pies

  1. Divide the dough into four portions.
  2. Roll each portion into a thin sheet on a floured surface and cut into squares.
  3. Place 1 tbsp of filling in the center of each square.
  4. Fold into a triangle or envelope shape, leaving a small opening on top.
  5. Seal the edges well to prevent leakage.

Cooking Methods

Pan-Fried Hortopitakia

  1. Heat olive oil in a pan over medium-high heat.
  2. Fry the pies in batches, flipping until golden brown and crispy.
  3. Drain on paper towels before serving.

Oven-Baked Hortopitakia

  1. Place pies on a lined baking sheet.
  2. Brush the tops with olive oil and sprinkle with sesame seeds (optional).
  3. Bake at 180°C (350°F) fan-assisted for 30 minutes, or until golden.

Freezing Instructions

  • Arrange uncooked pies on a tray and freeze until firm.
  • Store in airtight bags and cook directly from frozen.

Tips for the Perfect Hortopitakia

✔ Rest the dough to make it softer and easier to roll.
✔ Flour the surface lightly while rolling to prevent sticking.
✔ Ensure the filling is dry, so the pies turn out crisp.
✔ For extra crispiness, pan-fry instead of baking.

Enjoy!

Source: Argiro Barbarigou