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Easy Salmon Hortopita (Turnip Greens, Herbs & Feta Salmon)

Inspired by the Greek greens pie (hortopita), this dish uses the filling as a topping for salmon and bread crumbs instead of pie crust, for a healthy and delicious main meal.


  • 1.3 kg salmon fillet
  • 1 pound turnip greens (or spinach), cooked and squeezed dry, then chopped small
  • 2 tbsp each dill and mint, chopped
  • 3 tbsp parsley, chopped
  • 1 large egg
  • 3/4 cup sweet onion, chopped small (about 1/2 a large onion)
  • 3/4 cup feta cheese, crumbled (preferably the kind stored in brine)
  • 2 cups sourdough bread crumbs
  • 1/4 tsp nutmeg, freshly grated, if possible
  • 1/2 tsp black pepper, freshly ground
  • 3 tbsp extra virgin olive oil, divided


  1. Preheat oven to 425F and line a baking sheet with parchment paper. Heat a frying pan over medium heat with a tbsp of olive oil, then add the onions to the pan. Cook for 5 minutes, until the onions are soft and translucent, but not browned. Remove from heat and transfer to a bowl. Allow to cool, then add the greens, feta, egg, herbs, nutmeg and black pepper. Stir well to combine.

  2. Pat the salmon dry with a paper towel, then place on the baking sheet. Spoon the greens mixture onto the salmon and pat around until you have an even layer. Next add the bread crumbs over top and pat down to adhere. Drizzle with the remaining oil, and then bake in the oven for 15-25 minutes, or until the salmon is cooked and meat flakes easily, which will depend on the thickness of the fillet.