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Greek rustic wild greens pie and handmade filo dough.
It's vegan, fasting, super easy, delicious and with a very crunchy filo!

Greens pie is a food most people love, but avoid making it, mainly because they find it troublesome. Especially rolling out the filo. We have here a very tasty and quick recipe, not only for the filling, but also for a very crunchy and easy handmade filo that takes only 10 minutes.

Ready-made foil is a huge convenience, which we don't say no to when we're in a hurry, but homemade foil doesn't compare to anything! Our sheet does not need more than 10 minutes to mix the ingredients and spread it as long as we have a rolling pin or something similar.

There are many delicious and creative variations of wild greens pies all over Greece. The greens and herbs we will add, the type of filo we will use, but also the way of cooking will determine the unique, but always delicious result.

Also how we regulate the moisture of the greens, in order to avoid the many liquids that will give a not so pleasant texture to our wild greens pie is essential. There are many ways to get rid of the extra moisture, such as adding semolina, rice or oats. In our recipe, we suggest lightly sautéing the greens. Thus, our greens do not have excessive moisture and the filo does not get soggy and remains crunchy. Both the top and bottom 🙂

It's not a bad idea to add semolina or rice, it's just that in this case the filling becomes a little tighter and the taste of the greens is lost a little. In our own recipe for country herb pie we try to keep the taste of wild herbs as pure and clean as possible, and that's why we don't add anything but salt and pepper. Yes, we don't add extra olive oil to the filling, just a little for sauteing the onion!

Olive oil, of course, is incredibly important in the leaf, to give us that authentic village flavor, aroma, texture, and color.

A rough estimate is that we will need a kilogram of wild greens for a pie that we will make in the large oven baking pan. That way, our rustic wild greens pie will be ideally thin, with a perfect ratio of filo and filling. We can add whatever wild greens, suitable for pie, we want. If we know how to pick greens ourselves, that's the ideal. Otherwise we can find "wild greens for pie" from a producer, from a street salesman or at the street market. Note that these are not always the same types of greens, but whatever variety each one managed to collect depending on the season and the region.

If we do not find a producer who promotes his greens as "wild greens for pie", we can get half a kilogram of zochos, a bunch of kafkalithra/burr parsley, chervils and fennel. We can also use nettles for our pie.

We hope that with this recipe for our Greek rustic wild greens pie we can show you how easy the wild greens pies can be, so that you can enjoy them whenever you want 🙂

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Photo with vegan pieces of Greek rustic wild greens pie and handmade filo on a cutting board. An easy, quick and enjoyable recipe from All About Vegans.

Easy Greek rustic wild greens pie & handmade filo dough (fasting & vegan hortopita)

Greek rustic wild greens pie & handmade filo. It's vegan, fasting, super easy, delicious and with a very crunchy filo!
5 from 11 votes
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Course: Main Courses, Appetizers
Cuisine: Vegan, Greek / Vegan
Keywords: vegan, lenten, fasting, pie, filo, greens, hortopita, vegetarian, rustic
Prep Time: 40 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 8 portions
Calories: 351kcal
Author: Thodoris Tibilis


Ingredients for the vegan Greek rustic wild greens pie (for a large baking pan)

  • 1 kg wild greens (such as zochos, kafkalithra, burr parsley, chervils, nettles, etc.)
  • 4 spring onions
  • 1 onion
  • 1 leek (optional)
  • 2 cups chopped fennel or dill
  • 4 Tbsp olive oil
  • salt and pepper

Ingredients for the vegan filo dough

  • 3 cups all-purpose flour (ideally, replace half a cup with cornflour)
  • 1 cup lukewarm water
  • 5 Tbsp olive oil
  • 1 Tbsp red vinegar
  • salt


Vegan Greek rustic wild greens pie

  • Wash the wild greens well and finely chop the onion, leek and spring onions.
  • Saute the onion in olive oil for 2 minutes and add the leeks and spring onions. After 2 minutes, add the rest of the greens little by little, stirring lightly for about 3 minutes, or until they lose about half their volume, removing the excess liquids every now and then.

Vegan filo

  • In a bowl, mix all ingredients well. We want the dough to be a combined, fluffy and easy to shape piece. If it crumbles, add a spoonful of water. If it sticks to your hands, add some flour.
  • We divide it into two equal pieces, flour our counter, and with a rolling pin roll out the two pieces in a little bigger size than your baking pan.

Put the vegan wild greens pie in the baking pan

  • Grease your pan, put one filo down, the greens on top and at the end the second filo.
  • Lightly grease the top sheet with olive oil (or mixed with water), carve deeply and bake, in the middle rack of the oven, at 180°C/356°F for 45 minutes or until golden brown (after the first 25 minutes, lower it to the first rack from below) .


  1. If you can find wild fennel and wild zochos, prefer those.
  2. When you put the greens in the frying pan, at least every minute pour the extra liquids in the sink and don't wait for them to evaporate because that would take more time, the greens would boil and not only would they start todissolve, but also lose many of their nutrients. .
  3. The two parts of filo dough, that you will roll out, should ideally be a bit bigger than your baking pan. That way you can create folds that will become extremely crunchy and even make it a patsavouropita
  4. If you want, you can sprinkle it with sesame seeds before putting it in the oven.

Nutrition Facts

Calories: 351kcal | Carbohydrates: 45g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 413mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1695IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 4mg

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