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I've relied on this no-crust spinach pie whenever I need to impress guests without breaking a sweat. The way the spinach mingles with herbs and cheesy mixture creates something that feels homey yet fancy at the same time.
The first time I threw this together was during a last-minute get-together when I needed something that looked fancy but didn't take forever. My buddy from Thessaloniki told me it reminded her of what her grandma used to make—probably the nicest thing anyone's ever said about my cooking.
Ingredients
- Greek yogurt: Gives you a soft, moist bite while boosting the protein content
- Fresh spinach: Serves as the backbone of this dish with its down-to-earth flavor
- Spring onions: Add a subtle oniony kick without taking over
- Dill and parsley: Give a pop of freshness and color that cuts through the richness
- Feta cheese: Delivers that salty tang that makes this truly Greek
- Gruyere or Kefalotyri cheese: Tops everything off with a nutty twist
- All purpose flour: Holds everything together without making it too heavy
- Olive oil: Adds that Mediterranean touch and helps get that golden top
Step-by-Step Instructions
- Prepare the batter:
- Beat the Greek yogurt till it's totally smooth with no lumps—don't skip this part. Add in the eggs one by one, mixing well after each. Slowly pour in water and olive oil while stirring non-stop to mix everything evenly. Toss in the salt, then gradually add the flour while stirring to avoid clumps. Carefully fold in the crumbled feta without overdoing it.
- Create the filling:
- Clean your fresh spinach really well, cutting off tough stems and washing away any dirt. Let it dry completely or your pie will turn out wet. Cut the spinach into smaller pieces. Finely chop spring onions, green parts too. Mix spinach, onions, and herbs together in a bowl, adding a splash of olive oil and a light sprinkle of salt. Don't go crazy with salt since the feta will add plenty later.
- Assemble the pie:
- Spread half your batter into a greased pan, making sure it covers the bottom evenly. This forms your first layer. Spread your spinach mix on top, pressing down lightly to flatten it out. Scatter feta bits across the spinach to create little pockets of salty goodness. Thin out the leftover batter with some water before pouring it over—don't worry if it doesn't cover everything, that rustic look is part of its charm.
- Bake to perfection:
- Stick it in a hot oven until the top turns a deep golden color—it takes a while but you'll get a crispy outside and soft inside. The magic happens when that top layer turns into a golden crust while keeping the inside nice and moist.
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Fresh dill is what makes this dish special. My grandma always told me dill breathes life into food, and I've found it really nails that authentic Greek taste that gets people asking for my recipe. Even folks who normally hate spinach come back for more when I serve this.
Make Ahead Options
This pie actually tastes better after sitting a while. I often bake it the night before company comes, let it cool down, then stick it in the fridge overnight. All the flavors get to know each other and grow stronger. Just warm it up at 325°F for around 15-20 minutes before serving. It holds up great and some people actually like it better this way.
Perfect Pairings
For a full Mediterranean meal, serve this spinach pie with a basic tomato and cucumber salad with just lemon juice and olive oil on top. A spoonful of tzatziki on the side adds a cool contrast to the warm pie. When I use it as a starter, I cut small squares and put them out with olives and white wine for an instant Greek snack spread right at home.
Seasonal Adaptations
While fresh spinach works best, you can switch things up throughout the year. In summer, try throwing in some fresh mint with the parsley. During fall, swap half the spinach for cooked mushrooms for a more earthy taste. For winter holidays, make it festive by mixing in some sun-dried tomatoes and pine nuts with the filling.
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Frequently Asked Questions
- → Can I switch to frozen spinach?
Of course! Just be sure to defrost it and press out all the extra water before using it in this dish.
- → What works instead of Gruyere?
If you don’t have Gruyere, go for Parmesan, Kefalotyri, or another salty, hard cheese.
- → How do I make it gluten-free?
Replace the flour with a gluten-free mix for a version that works for gluten-free diets.
- → Is this good served cold?
Yes, it’s delicious either warm or chilled. It’s great for leftovers too!
- → Can I prep this ahead of time?
You sure can! Get both the batter and spinach mix ready, store them in the fridge, and combine when you’re ready to bake.
- → What herbs should I try?
Play around with basil, oregano, or even mint for a fresh twist.