Name: Thessalian Greens Pie (Pita Lachania)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 12
Cuisine: Greek
Ingredients: 8 store-bought or homemade rustic phyllo sheets; 1 kg Swiss chard (pazi), cleaned and finely chopped; 1 kg spinach, cleaned and finely chopped; 500 g nettles, cleaned (wearing gloves to avoid stings) and roughly chopped; 1 bunch poppies, medium chopped; 2 bunches sorrel (lapatha), medium chopped; 1 bunch fennel or dill, medium chopped; 8 scallions, finely chopped; 1 large leek, thinly sliced; 1 onion, finely chopped; 250 g sour trahanas (flour-based); 3 eggs; 100 ml olive oil, plus extra for brushing phyllo and greasing the pan; salt and freshly ground pepper, to taste

Thessalian Greens Pie (Pita Lachania)

A classic pie from Thessaly, packed with a vibrant mix of wild greens and herbs, bursting with flavor and aroma.

Prep30 min

Cook1h 15m

Total1h 45m

DifficultyMedium

Servings12

This traditional Thessalian pie is a celebration of wild greens, combining a variety of textures and flavors. The filling is gently sautéed with onions and leek, then enriched with trahanas and eggs, all wrapped in crispy phyllo.

Perfect as a hearty appetizer or a main dish, this pie showcases the best of Greek seasonal produce. Serve it warm or at room temperature, cut into generous squares.

Method

In a wide pot, heat the olive oil over medium heat and lightly sauté the onion, scallions, and leek for 2-3 minutes until softened.
Add the Swiss chard, nettles, and spinach; continue sautéing for another 3-4 minutes until wilted.
Stir in the sorrel, poppies, and fennel (or dill). Season with salt and pepper, cover with a lid, reduce the heat, and cook for 3-4 minutes until the greens release their juices.
Add the trahanas and stir for 2-3 minutes until it absorbs the liquid and the mixture is only coated in oil.
Remove from heat and let cool slightly. Beat in the eggs and mix well.
Preheat the oven to 350°F. Generously grease the baking pan with olive oil.
Layer 4 phyllo sheets on the bottom and sides of the pan, brushing each one with olive oil.
Spread the filling evenly over the phyllo.
Cover with the remaining 4 phyllo sheets, brushing each with olive oil. Fold the edges inward to seal the filling and form a decorative rim.
Lightly score the top into portions, brush with olive oil, and bake for 50-60 minutes until golden brown and crispy.

💡 Tips

If you can't find all the wild greens, you can substitute with a mix of spinach, chard, and arugula.
Handle nettles with gloves until they are cooked to avoid stings.
The pie tastes even better the next day; reheat in the oven to restore crispiness.

Thessalian Greens Pie (Pita Lachania)

Ingredients

Method

💡 Tips

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