Batsaria (Greek spinach and leek pie)

    Batsaria (Greek spinach and leek pie)


    21 people made this

    About this recipe: Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! However, it doesn't use filo pastry, which is what you're probably used to seeing with spanakopita. The recipe is a little time consuming, but totally worth it. Serve with yoghurt on the side.

    Makes: 9 

    • 3 eggs
    • 450g chopped fresh spinach
    • 3 leeks, chopped
    • 5 spring onions, chopped
    • 350g crumbled feta cheese
    • 1 bunch parsley, chopped
    • 1 bunch dill, chopped
    • 1 bunch mint, chopped
    • 1 teaspoon caster sugar
    • 250ml milk
    • 180ml olive oil
    • 1 pinch salt and ground black pepper to taste
    • 300g plain flour
    • 85g semolina
    • 1 pinch salt
    • 60ml olive oil
    • 500ml water
    • 100g grated Parmesan cheese (optional)
    • 2 tablespoons cold butter, cut into pieces
    • 2 tablespoons olive oil

    Prep:50min  ›  Cook:1hr  ›  Ready in:1hr50min 

    1. Preheat an oven to 180 C / Gas 4. Grease a deep 23cm square baking dish.
    2. Beat the eggs in a mixing bowl, then stir in the spinach, leeks, spring onions, feta cheese, parsley, dill, mint, sugar, milk and 180ml of olive oil until evenly mixed. Season to taste with salt and pepper; set aside.
    3. Whisk together the plain flour, semolina and 1 pinch of salt in a mixing bowl. Stir in 60ml of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 23cm dish, 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.
    4. Bake in the preheated oven until the bottom and top has firmed and nicely browned, about 1 hour.

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