Hortopita (Greens Pie - small triangles/squares)

Mixed greens: A combination of spinach, chard, and other leafy greens, providing a nutritious base.

Green onions: Adds a mild, fresh onion flavor to the filling.

Feta cheese: Crumbled cheese that brings a salty, tangy taste to the pie.

Dill: Fresh herb that offers a slightly sweet, grassy flavor.

Parsley: Adds a fresh, slightly peppery taste to the mixture.

Olive oil: Used to mix with the greens and herbs, adding richness.

Salt: Enhances the overall flavor of the filling.

Pepper: Adds a bit of heat and depth to the taste.

Phyllo dough: Thin, flaky pastry sheets used to encase the filling.

Butter: Melted and brushed on the phyllo dough to create a golden, crispy texture.

When working with phyllo dough, keep it covered with a damp towel to prevent it from drying out and becoming brittle. This ensures that the dough remains pliable and easy to work with, making it simpler to fold into triangles or squares. Additionally, be gentle when brushing the melted butter onto the phyllo sheets to avoid tearing.

• chopped mixed greens - Substitute with kale: Kale has a similar texture and can provide a slightly different but still delicious flavor profile.

• chopped mixed greens - Substitute with collard greens: Collard greens are hearty and can hold up well in a pie, offering a slightly earthier taste.

• chopped green onions - Substitute with leeks: Leeks have a mild onion flavor and can add a subtle sweetness to the pie.

• chopped green onions - Substitute with shallots: Shallots offer a more delicate and slightly sweet onion flavor.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta is creamy and can provide a similar texture, though it is less salty.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a tangy flavor that can mimic the sharpness of feta.

• chopped dill - Substitute with tarragon: Tarragon has a slightly anise-like flavor that can add a unique twist to the pie.

• chopped dill - Substitute with mint: Mint can provide a fresh and aromatic flavor that complements the greens.

• chopped parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor that can brighten the dish.

• chopped parsley - Substitute with basil: Basil has a sweet and aromatic flavor that can add a different but pleasant taste.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil is rich and has a mild flavor, suitable for cooking and baking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the color slightly.

• salt - Substitute with sea salt: Sea salt can provide a cleaner and more complex flavor compared to regular table salt.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the color of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and a different flavor profile.

• phyllo dough - Substitute with puff pastry: Puff pastry is thicker and will create a different texture but can still be used to encase the filling.

• phyllo dough - Substitute with homemade dough: Homemade dough can be rolled thin and used as a substitute, though it will be less flaky.

• melted butter - Substitute with ghee: Ghee has a nutty flavor and a higher smoke point, making it a good alternative for brushing the dough.

• melted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good dairy-free option.

• Allow the hortopita to cool completely after baking. This prevents condensation from forming inside the storage container, which can make the phyllo dough soggy.

• Place the cooled hortopita triangles or squares in an airtight container. If stacking, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes to restore crispiness before serving.

• For freezing, arrange the unbaked hortopita triangles or squares on a baking sheet lined with parchment paper. Ensure they are not touching each other.

• Place the baking sheet in the freezer for about 1-2 hours, or until the hortopita is firm. This prevents them from sticking together.

• Transfer the frozen hortopita to a freezer-safe bag or container. Label with the date and contents.

• Store in the freezer for up to 3 months. When ready to bake, do not thaw. Preheat the oven to 180°C (350°F) and bake the frozen hortopita for 35-50 minutes, or until golden and crispy.

• Oven Method: Preheat your oven to 180°C (350°F). Place the hortopita triangles on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes, or until they are warmed through and the phyllo dough is crispy.

• Toaster Oven Method: If you have a toaster oven, this is a great option for reheating small batches. Set the toaster oven to 180°C (350°F). Place the hortopita triangles on the toaster oven tray and heat for 10-12 minutes. Keep an eye on them to ensure they don't burn.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Place the hortopita triangles in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and the phyllo dough is crispy.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the hortopita triangles in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking. This method will keep the phyllo dough extra crispy.

• Microwave Method: While not the best for maintaining crispiness, the microwave is the quickest option. Place the hortopita triangles on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, or until warmed through. For a bit of crispiness, you can finish them off in a hot skillet for a minute or two.

• Oven: Preheats to 180°C (350°F) and bakes the triangles until golden and crispy.

• Large bowl: Used to mix the chopped greens, green onions, feta, dill, parsley, olive oil, salt, and pepper.

• Pastry brush: Brushes melted butter onto the phyllo dough sheets.

• Knife: Cuts the phyllo dough into strips.

• Baking sheet: Holds the triangles while they bake in the oven.

• Measuring spoons: Measures the salt, pepper, and olive oil accurately.

• Measuring cup: Measures the chopped greens and crumbled feta cheese.

• Cutting board: Provides a surface to chop the greens, green onions, dill, and parsley.

• Spatula: Helps to place the greens mixture onto the phyllo dough strips.

Prepare the filling: Mix the greens, green onions, feta, dill, and parsley in advance and store in the fridge.

Use pre-chopped greens: Buy pre-chopped greens to save time on preparation.

Phyllo dough: Keep the phyllo dough covered with a damp towel to prevent drying out while you work.

Batch assembly: Lay out multiple sheets of phyllo dough at once and assemble several triangles simultaneously.

Preheat the oven: Ensure the oven is preheated to 180°C (350°F) before you start assembling the hortopita.

Melted butter: Use a pastry brush to quickly and evenly apply melted butter on the phyllo dough.