Hortopsomo: Crust-less Pie with Scallion, Greens and Herbs

This is a VEGAN and GLUTEN-FREE dish. Here on Kea I always add wild fennel fronds to the herb mix. Serve as main course, with rice pilaf or any grain dish. It is an ideal finger food, cut into bite-size pieces. If you want to make it more substantial, add 2-3 eggs and 2 cups crumbled feta (no longer Vegan). In Metsovo a similar pie has also leeks, and is called pispilita or blatsaria (see Variation).


Read HERE more about greens and herbs in other well-known dishes.


Serves 6 (or 8-12 as part of a meze spread)


2 bunches scallions, white and tender green parts, thinly sliced
2 bunches flat-leaf parsley, chopped
1 1/2 cups chopped dill

1/2 cup chopped wild fennel fronds (optional)
2 cups chopped tender greens: outer leaves of lettuce, spinach or chard. Use tender foraged greens, if available.
1 teaspoon salt
2 cups yellow cornmeal or more, as needed
1 ½ cups warm water
About 1 cup olive oil
1/2 cup chopped fresh mint
1 cup chopped chervil

Freshly ground pepper, to taste
1/2 cup pine nuts (optional)


Greek yogurt for serving (optional)


Preheat the oven to 375 F.

In a large bowl toss together the scallions, parsley, dill and greens. Add the salt and ‘knead’ the mixture to wilt and soften the greens. Their volume will reduce considerably.



In a small bowl mix 1 1/2 cups cornmeal with the water and add to the green-herb mixture. Add 1/2 cup olive oil, the mint, chervil and feta, if using. Add 1/2 -1 teaspoon pepper and toss well to mix.




Line a baking sheet with parchment paper and brush generously with olive oil. Scatter the pine nuts on the paper, if you are using them, and then carefully spread the mixture, making sure that it is not thicker than 2/3 of an inch.


Mix 1/2 cup cornmeal with 1/2 cup warm water and spread over the greens. You may need a bit more cornmeal slurry to almost cover the greens. Drizzle liberally with olive oil, cover loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10 minutes, or more, until set and lightly golden.


Let cool on a rack for at least 15 minutes before cutting.
Serve warm or at room temperature, accompanied by yogurt or feta, if you like.


VARIATION: To make the Metsovo PISPILITA or BLATSARIA omit half the scallions and 1/2 cup of the mixed greens, and add 4 leeks.  Discard only the dark green part, then halve the leeks lengthwise and chop in 1/2-inch slices the white and most of the light green part. Wash well and drain, patting dry with a tea-towel. Saute, tossing in 3 tablespoons olive oil in a large skillet, for about 6 minutes, or until the leeks start to soften, and then mix with the rest of the chopped greens and herbs. Proceed as described above.



2 thoughts on “Hortopsomo: Crust-less Pie with Scallion, Greens and Herbs

  1. My boyfriends LOVES to bake. This is the recipe he’s always stuck with.Grandma VanDoren’s White BreadIngredients * 3 cups warm water * 3 tablespoons active dry yeast * 3 teaspoons salt * 4 tablespoons vegetable oil * 1/2 cup white sugar * 8 cups bread flourDirections 1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size. 2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled. 3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled. 4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

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