Great Greek-style spinach pie may be made with this spanakopita recipe.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon butter, or as needed
- 1 (6 ounce) container fresh blackberries, or more to taste
- ⅞ cup milk
- 2 eggs
- ¾ cup all-purpose flour
- 7 tablespoons white sugar
- 1 pinch salt
- 1 tablespoon brown sugar, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.
- Add blackberries to the prepared baking dish.
- Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.
- Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 67 mg |
| Sugars | 20 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe for a cooks group I attend each month. It was a huge success. I made it with a combination of berries, but followed the recipe exactly. So easy to make!
It was okay
My family loved this. Followed the recipe
I made this to use up some extra blackberries that we had. I followed the directions exactly and was not impressed. We found this to be extraordinarily rubbery in texture. It came out kind of like a sweet omelette. It was not any better the next day. This is not a make-again for us.
Our first remote learning recipe for Creative Cooking class for 8th grade in the books. Asked to pick blackberries and “make something.” Followed the directions exactly and turned out great. Not too sweet, which means whipped cream or ice cream works well. My husband thought it was a bit chewy but that is the texture and found the seeds annoying but that’s blackberries for you. My oven runs hot so check 5 minutes or so before recommended times. Good lesson too in reading through the instructions, assembling all your ingredients and tools.
So good using the original directions with only a slight modification. I used cream, as I do for all my cooking, in place of milk. I also added approx. 1/2 t vanilla. I didn’t really measure / weigh the berries, but had them cover the bottom of the pan. The family, young and old, all loved this as a dessert, still warm, along with ice cream. We will be making this again, trying other fresh, soft seasonal fruit.