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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.
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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!
Course Main Courses, Appetizers
Cuisine Vegan, Greek / Vegan
Keyword vegan, lenten, fasting, pie, filo, greens, hortopita, vegetarian, rustic
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8 portions
Calories 351kcal
Author Thodoris Tibilis

Ingredients

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

Instructions

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) .

Notes

  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

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