Sick of the same old spinach pie? This recipe calls for a variety of “green stuff,” naturally combined with excellent feta cheese. There is also a pleasant surprise: no phyllo dough! The dish takes a little while to prepare, but it’s worth it. Watch out: NO LEFTOVERS! Yogurt or sour cream may be served on the side.
| Prep Time: | 50 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 9 |
| Yield: | 1 9×9 inch pie |
Ingredients
- 3 eggs
- 1 pound chopped fresh spinach
- 3 leeks, chopped
- 5 green onions, chopped
- 2 ⅓ cups crumbled feta cheese
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 bunch spearmint, chopped
- 1 teaspoon white sugar
- 1 cup milk
- ¾ cup olive oil
- 1 pinch salt and ground black pepper to taste
- 2 ½ cups all-purpose flour
- ½ cup semolina flour
- 1 pinch salt
- ¼ cup olive oil
- 2 cups water
- 1 ¼ cups grated Parmesan cheese (Optional)
- 2 tablespoons cold butter, cut into pieces
- 2 tablespoons olive oil
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9×9 inch baking dish.
- Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9×9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
- Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.
Nutrition Facts
| Calories | 650 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 14 g |
| Sodium | 714 mg |
| Sugars | 5 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
YAY Batsaria!!I’m a spanakopita junky but Hub’s tum doesn’t get on so well with phyllo. This stuff WINS. Read most of the reviews and a couple of other recipes for this. Made the crust as directed. Chopped and mixed all the greens and the massaged with 2 taps kosher salt Added about 5 cloves of garlic Used 8 oz good feta crumbled in with my hands. Omitted the milk entirely and only used about 1/4 cup EVOO. Beat the heck outta the eggs and mixed in at the very end. Did drizzle the olive oil and dot the butter on the topping. Skipped the Parmesan. OUTRAGEOUS yum! Even better leftover at room temp.
I really loved this recipe. The crust was really good ( didn’t add butter, Olive Oil, or Parmesan Cheese) and the flavor of the spinach was delicious. I omitted milk after reading reviews about it being too wet. The milk was not necessary at all.
Very delicious and a terrific make-ahead dinner for a crowd. Easier than traditional spinach-phyllo pie. One of my go-to recipies!
We enjoyed this a lot. Very filling! Did not put on top crust; used all of that batter on the bottom of the pan; reduced oil by 1/3. I agree with another reviewer: it was too moist/wet; will try draining veges after letting them sit a bit, also longer cooking time may be necessary.My kids don’t like feta, so I used provolone, and that was great.
Good googly woogly ! thats good…………
I loved this! The rest of the family, not so much. They didn’t like the “hint of mint,” but I thought it added to the dish’s appeal. I don’t think it reheats well, though. I will make it again since I like it and I’m the cook.
This smelled amazing while it was cooking. Probably my own fault, but the taste was a bit of a disappointment. I wasn’t quite sure how to quantify a “bunch” of parsley/dill/spearmint, but apparently I didn’t get it quite right. Also tried to cut back on the amount of feta (2 1/3 cups seemed like an awful lot), which I’m guessing would have made a huge difference. The filling was still overly wet, even after the crust was well-done. Could have been that spinach was still too damp after washing/draining, though it seemed odd not to saute the veggies.
The filling is pretty good, a little too wet for our taste but we enjoyed it nonetheless (will strain it much more next time). We didn’t care for the dough part of the pie; I would definitely use phyllo next time. The changes… Two large leeks, three green onions, half a red onion, a bit of mint and basil for the spearmint. I used a Bulgarian feta, which wasn’t as salty as the Greek variety can be so the salt factor was lacking in the final product. I still prefer traditional spanakopita though.
The whole family agreed, that this was the best spinach pie. I didn`t make the topping and used only 1/2 cup olive oil, or even less. Very delicious, thanks.
This was just delicious! I’m not very familiar with Greek cuisine at all, but I liked the combination of leeks and spinach in this, and also that it was not too “eggy”. The crust was very good, and the only changes I made was that I could not find fresh dill, so I used a heaping teaspoon of dried, and I only had about half the recommended amount of parmesan (all I had left on hand). It was very good the first day, and even better the next! Thanks for sharing your wonderful recipe, Gracey!
The Batsaria recipe posted is very good. Not only is it good, the first day but even better the second. And the crust fuses nicely with the other ingredients. Thank you for posting, I would recommend. It will be a regular in my oven. Always looking for good recipes and this one was over the top.