A Lot More Than Plain Spinach Pie (Greek Batsaria)

A Lot More Than Plain Spinach Pie (Greek Batsaria)

8
Gracey 32

"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."

Ingredients

1 h 50 m {{adjustedServings}} servings 650 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 44.1 g
  • 68%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
  2. 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.
  3. Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.
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Reviews

8
  1. 10 Ratings

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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 rec...

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...

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 us...