Hortopita is a Greek savoury pie with greens and aromatic herbs - a middle ground between spanakopita (pure spinach) and a regular zeljanik. The name comes from the Greek "horta" (wild greens) and "pita". Just as your grandmother knew with zeljanik, there is no precise recipe - there are proportions and logic.

For a 22×30 cm baking pan you need: 300 g fresh spinach, 200 g chard or mixed greens, 150 g spring onion (leek or green onion), one bunch of dill, one bunch of parsley, 1-2 tablespoons of finely chopped fresh mint (not required but recommended), 200 g feta cheese, 2 eggs, 4 tablespoons of olive oil, salt and pepper. For the pastry: one pack of filo sheets (10-12 leaves) and olive oil for brushing.

Preparing the filling: Wash all the greens and chop them finely together with the herbs. Sauté the spring onion in olive oil for 2-3 minutes. Gradually add the greens until they have fully wilted and there is no visible moisture - this part cannot be skipped, otherwise the pie will go soggy. Cool in a colander to drain the excess water.

Add the crumbled feta, the eggs, the fresh herbs, salt and pepper - mix everything well. Heat the oven to 180 degrees. Grease the pan, lay down 4-5 filo sheets and brush each lightly with oil. Spread the filling evenly, then cover with another 4-5 sheets brushed with oil. Tuck the overhanging edges inward.

Cut the pie into portions before putting it in the oven - almost down to the bottom, without piercing the base layer. Bake for 40-50 minutes until golden. If the top browns too quickly, cover with foil. For a crispier result, push the heat up to 200 degrees for the last 5 minutes. Let it rest 15-20 minutes before cutting and serving - the hot pie releases steam that builds the texture.