Crispy Mini Pies Filled with Greens (Hortopitakia)
Delicious, golden pies filled with a mix of fresh greens, wrapped in a thin, crispy dough. Perfect as an appetizer, snack, or light meal!
Delicious, golden pies filled with a mix of fresh greens, wrapped in a thin, crispy dough. Perfect as an appetizer, snack, or light meal!
Info
Prep Time:
20mCook Time:
30mDifficulty Level:
Ingredients
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
Directions
Prepare the Dough
In a bowl, mix the flour and salt.
Make a well in the center and add olive oil, raki, lemon juice, and lukewarm water.
Stir with a spoon until the dough starts to come together.
Transfer to a floured surface and knead for a few minutes until smooth and elastic.
Cover and let it rest for at least 30 minutes.
Prepare the Filling
In a pan, heat olive oil and sauté the onions for 2-3 minutes.
Add the greens, stirring until they wilt and release moisture.
Season with salt and pepper, then add the spring onions and dill.
Transfer to a strainer and allow to cool completely, ensuring excess moisture drains.
Shape the Pies
Divide the dough into four portions.
Roll each portion into a thin sheet on a floured surface and cut into squares.
Place 1 tbsp of filling in the center of each square.
Fold into a triangle or envelope shape, leaving a small opening on top.
Seal the edges well to prevent leakage.
Option 1:Pan-Fried Hortopitakia
Heat olive oil in a pan over medium-high heat.
Fry the pies in batches, flipping until golden brown and crispy.
Drain on paper towels before serving.
Option 2: Oven-Baked Hortopitakia
Place pies on a lined baking sheet.
Brush the tops with olive oil and sprinkle with sesame seeds (optional).
Bake at 180°C (350°F) fan-assisted for 30 minutes, or until golden.
Option 3: Freezing Instructions
Arrange uncooked pies on a tray and freeze until firm.
Store in airtight bags and cook directly from frozen.
Recipe Tips
Resting the dough after kneading makes it easier to roll and more elastic.
Keep the filling very dry for crisp, non-soggy pies.
When pan-frying, the dough puffs and turns into deliciously crunchy bites.
Lightly flour your workspace when rolling to prevent sticking.