For our end-of-summer party this year, we let ourselves be inspired by the latest issue of Saveur and made food with a Greek or Mediterranean slant: dolmades, tzatziki, tabouli, grilled flank steak, lemon chicken, grilled eggplant dip, hummus, and so on. For a while we were considering pastitsio (sort of a Greek lasagna), but decided on a greens-filled phyllo pie instead. I thought this would be spanakopita, the classic buttery spinach-feta pie, but then I discovered hortopita.
Hortopita is like spanakopita, but better. It uses any sort of greens mixture (horta in Greek) plus scallions and fragrant herbs, and instead of butter you brush the phyllo with olive oil, making it much less rich. I ended up making this twice this week – the one I made for the party disappeared almost instantly, and since there was phyllo left over I figured I’d just make us another one.