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Greek Crustless Greens Pie (Hortopita without Phyllo)

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Easy Greek crustless greens pie with spinach, herbs and cheese. Light, flavourful and perfect for a quick lunch or meze. 

Ingredients

Units Scale
  • 700-800 g mixed greens (spinach, chard, wild herbs)
  • 2 large leeks, sliced (white and a bit of green parts)
  • 4-5 spring onions, chopped
  • 1 bunch dill
  • 3 eggs
  • 1 cup semolina
  • 1/2 cup self-raising flour
  • 200 g yogurt
  • 1 cup milk
  • 300 g manouri cheese
  • 150 g kefalograviera cheese3 tbsp olive oil plus 1 extra for the baking dish
  • salt, pepper

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Prepare the greens. Wash the greens thoroughly and chop them finely.
  3. Place them in a colander, sprinkle with salt, and let them sit for about 15 minutes.
  4. Squeeze well to remove excess water.
  5. Prepare the pie. In a large bowl, whisk the yogurt and eggs. Add semolina, flour, olive oil, and milk, mixing until you have a thick batter — similar to pancake batter.
  6. Adjust with a little extra flour or milk if needed.
  7. Add the drained greens, dill, crumbled manouri, small chunks of kefalograviera, salt, and pepper.
  8. Mix everything well.
  9. Bake the pie. Oil a large shallow baking dish and pour in the mixture, spreading evenly into a thin layer so it cooks through.
  10. Smooth the surface with a spoon and bake for 30–40 minutes, until set and golden.
  11. Serve warm or at room temperature — it’s just as delicious either way.

Find it online: https://cookinathensrecipes.com/greek-crustless-greens-pie/