Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side.

Gracey
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.

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  • 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 9x9 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

650 calories; 44.1 g total fat; 115 mg cholesterol; 714 mg sodium. 45 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2009
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. Read More
(28)

Most helpful critical review

Rating: 3 stars
09/26/2011
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. Read More
(6)
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/15/2009
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. Read More
(28)
Rating: 5 stars
09/15/2009
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. Read More
(28)
Rating: 5 stars
09/14/2009
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! Read More
(16)
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Rating: 4 stars
11/29/2010
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. Read More
(15)
Rating: 5 stars
10/26/2010
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. Read More
(11)
Rating: 3 stars
09/25/2011
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. Read More
(6)
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Rating: 4 stars
02/23/2012
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. Read More
(2)
Rating: 5 stars
04/21/2020
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. Read More
Rating: 5 stars
06/30/2016
Very delicious and a terrific make-ahead dinner for a crowd. Easier than traditional spinach-phyllo pie. One of my go-to recipies! Read More
Rating: 4 stars
02/12/2015
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. Read More