Made this with store bought phyllo, using 2 sheets for every one mentioned in the recipe. The herbs with the swiss chard make for such an intriguing combination of flavors.
Hortopita (Swiss Chard and Feta Pie)
Aggeliki Bakali, a home cook in the central Greek village of Pertouli, makes this savory pie of greens, herbs, and feta from a family recipe. Feel free to replace her homemade phyllo with the store-bought variety (see Pyllo Finds) and make the pie in a 9" x 13" rectangular baking dish.
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Credit: Todd Coleman
4 cups bread flour
Kosher salt, to taste
1 tsp. sugar
1 cup plus 3 tbsp. extra-virgin
olive oil
2⁄3 cup club soda
1⁄3 cup vodka
2 tbsp. white wine vinegar
16 scallions, minced
6 cloves garlic, minced
1 3⁄4 lbs. Swiss chard, chopped
1 cup each minced fresh dill, mint,
and parsley
Freshly ground black pepper
12 oz. feta, crumbled
1. In a bowl, whisk together flour, 1 1⁄2 tsp. salt, and sugar. Make a well in center; pour in 2 tbsp. oil, soda, vodka, and vinegar. Stir to make a dough. Knead dough on a floured surface until smooth. Divide into 6 balls. Cover dough balls with a damp tea towel; let rest 30 minutes. Start to roll out a dough ball using a thin rod or dowel.
2. Continue rolling dough, occasionally stretching it across the dowel, and turning it 90˚ after each roll, to create a 14" phyllo circle about 1⁄16" thick.
3. Grease a 12" cake pan with 2 tbsp. oil. Transfer phyllo circle to pan; let edges hang over; brush with 2 tbsp. oil. Roll second dough sheet to match first; lay it on top of first sheet. Brush with 2 tbsp. oil. (Alternatively, cut store-bought phyllo into two 11" x 15" sheets; layer them in a 9" x 13" baking dish, brushing each with oil.)
4. Heat 1⁄2 cup oil in a pot over medium-high heat. Add scallions and garlic; cook until soft, 3–4 minutes. Add chard and herbs; cook, stirring, until tender, 12–15 minutes. Season with salt and pepper; cool. Stir in feta. Spread a third of the greens in pan.
5. Heat oven to 400˚. Roll out two more dough balls into 12" circles about 1⁄16" thick (or cut 4 store-bought phyllo sheets into 9" x 13" rectangles). Transfer to baking sheets; bake until golden, 4–6 minutes. Cool. Place 1 baked phyllo sheet (or 2 store-bought sheets) on top of greens; cover with half the remaining greens. Top with remaining sheet(s) and greens.
6. Roll 2 remaining balls into 12" circles about 1⁄16" thick (or cut 2 store-bought phyllo sheets into 9" x 13" rectangles). Cover greens with 1 phyllo sheet; brush with 2 tbsp. oil and score pie to vent. Top with remaining phyllo; fold phyllo hanging over edges onto top of pie; brush with 1 tbsp. oil. Bake 20 minutes. Reduce heat to 350˚; bake until golden brown, 18–20 minutes. Let cool slightly.
MAKES 1 PIE
Ratings & Reviews (2)
So good with the greens and the mixed fresh herbs. The mint is so good in this. Definitely worth it to make your own phyllo, though it takes some arm strength to roll it out thin enough! Next time, I'll make narrower pieces and flatten it with my pasta maker. Very good for a party!
Hortopita (Swiss Chard and Feta Pie)
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