Greek Crustless Greens Pie (Hortopita without Phyllo)

Eight years ago, Marcos walked into my life — a tiny, wild, half-breed puppy with more energy than sense. Today he’s eight, still stubborn, still convinced he’s a baby, but thankfully, a bit calmer. Life with him has taught me patience, a sense of humor, and how to cook one-handed while holding a leash in the other.

Between my busy cooking classes and Marcos’ daily “walks of glory,” free time for elaborate recipes is still rare. So this no-phyllo Greek greens pie has become one of my go-to dishes: easy, nourishing, and forgiving — a pie for real life, not Instagram perfection.

You can make it with any mix of greens you find at the market — spinach, chard, wild herbs, even pre-washed supermarket mixes. I always add dill (because that’s what’s usually in my fridge), but you can throw in mint or parsley too. And as always, no feta for me — I stick with manouri and kefalograviera, the perfect duo for a creamy, savory result. So if you don’t have time to make the real spanakopita, make this. It tastes absolutely delicious. If you love authentic meatless Greek dishes, check our full collection of vegetarian Greek recipes here.

Dedicated, of course, to my Marcos — my forever kitchen shadow and loyal taste tester. 🐾

Tips & Notes

• Use a mix of greens — spinach alone works, but adding chard, leeks, vlita or wild greens makes the flavour deeper and more traditional.
• Drain the greens well — excess water makes the pie soggy. Sauté briefly or squeeze lightly after wilting.
• Don’t skip fresh herbs — dill, parsley and spring onions are essential for aroma.
• Use good Greek cheeses — graviera, kefalotyri or mizithra add the signature savoury taste.
• Let the mixture cool slightly before adding eggs so they don’t scramble.
• Dont add more salt
• Bake until golden and set — the centre should not wobble.
• Rest before cutting — 10–15 minutes helps the slices hold shape.

Storage & Make-Ahead

• Fridge: Keeps for 3–4 days.
• Freezer: Freezes beautifully for up to 2 months (cut into portions first).
• Reheat: Warm gently in the oven at 160°C to crisp up the edges.
• Make ahead: Prepare the mixture, pour into the baking dish and refrigerate (unbaked) for up to 12 hours, then bake fresh.

Can I make this pie dairy-free?

Yes — use olive oil instead of butter and replace cheese with a plant-based alternative or omit entirely.

Can I use frozen spinach?

Absolutely — just thaw completely and squeeze out as much water as possible.

Why did my pie come out watery?

Either the greens had too much moisture or it wasn’t baked long enough to set.

Can I add feta?

Yes, but crumble it lightly.

Can I use only spinach?

Yes — it becomes more like a crustless spanakopita, still delicious.

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