A Modern Take on a Greek Staple 

Hortopita is one of those dishes most people in Greece recognise instantly. More than a recipe, it is a cornerstone of Greek Culinary Tradition, deeply rooted in everyday cooking and the way ingredients have been used across generations.  A familiar combination of greens wrapped in phyllo pastry, prepared in countless variations, shaped by ingredients, technique and the way each kitchen chooses to treat it. 

At Pithos, this hortopita stays true to what made the dish part of everyday Greek cooking, while allowing it to evolve through a more contemporary approach. Ingredients sourced directly from our Organic Field guide the recipe from the very beginning, creating a clear connection from field to kitchen and allowing the flavours to remain clean, focused and authentic. 

It is the dish we grew up with, carefully reworked through our own modern interpretation. 

Ingredients 

Hortopita 

• Olive oil – 40 gr 

• Spring onion – 140 gr 

• Leek – 140 gr 

• Chard – 140 gr 

• Spinach – 250 gr 

• Dill – 0. 10 gr 

• Soft feta cheese, crumbled – 20 gr 

• Salt – 2 gr 

• Lemon zest – from 1 lemon 

• Village-style phyllo pastry sheet 

Courgette Purée 

• Courgette (green part only) – 50 gr 

• Potato – 10 gr 

• Salt – 0.5 gr 

Katsochiri Fritters 

• Katsokatsíri cheese – 90 gr 

• Greek cheese  (Feta) 30 gr 

• Egg – 1 item  

• Flour – 30 gr 

• Milk – 32 gr  

• Breadcrumbs – 40 gr 

• Salt & pepper 

Tomato Jam 

• Olive oil – 8 gr 

• Onion – 8 gr 

• Garlic – 2 gr 

• Tomatoes, peeled and deseeded – 125 gr 

• Sugar – 35 gr 

• Lemon juice – 5 gr 

• Tomato paste – 3 gr 

• Basil – 0.5 gr 

• Salt – 2 gr 

• Pepper 0.5 gr 

Xinogalo Cream 

• Xinogalo – 125 gr 

• Yoghurt – 50 gr 

• Olive oil – 10 gr 

Method  

• Katsochiri fritters: Mix the egg with the milk. Add the grated cheeses, salt and pepper and mix. Refrigerate for 4 hours. Shape into small balls, coat with breadcrumbs and fry. 

• Hortopita filling: Sauté the leek over low heat until softened. Add the remaining greens and cook briefly. Finish by adding the soft feta. 

• Courgette purée: Boil the vegetables, drain well and blend until smooth. 
• Tomato jam: Sauté the onion, garlic and tomato paste. Add the remaining ingredients and cook over low heat. Blend at the end.

• Xinogalo cream: Blend all ingredients until smooth.
• Village-style pastry & assembly: Cut the pastry into round or square shapes and fry. Serve in layers with the greens, topped with the fritters, tomato jam and courgette purée.

If you feel like trying it at home, the recipe is right here. 

Or you can simply leave the cooking to us and enjoy it at Pithos, during your stay at Creta Maris Resort.