Hortopita

Name: Hortopita
Yield: Serves 4 to 6 (Makes two 10-inch pies)
Ingredients: 1¼ pounds, kale, Swiss chard and/or dandelion greens, stemmed; ¼ teaspoon plus ⅛ teaspoon, table salt, divided, plus salt for blanching vegetables; 7 tablespoons, extra-virgin olive oil, divided; 2 , leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 , garlic cloves, minced; ¼ teaspoon, pepper, divided; 6 ounces, feta cheese, crumbled (1½ cups); 2 , large eggs, lightly beaten; ⅓ cup, minced fresh dill; 3 tablespoons, minced fresh mint; 14 sheets (14 by 9-inch), phyllo, thawed, room temperature; 2 teaspoons, sesame seeds and/or nigella seeds (optional)

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Desserts or Baked Goods

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Savory Pies & Tarts

While spanakopita may be the most iconic Greek phyllo pie, it is just one of many delicious choices.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES4 to 6 (Makes two 10-inch pies)

TIME1¾ hours, plus 15 minutes cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

Its antecedent, hortopita, relies on a variety of wild greens (horta), including dandelion, mustard, chicory, and sorrel, as well as fennel and dill fronds, all traditionally foraged by Greek cooks. While we encourage you to experiment with...

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