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This crustless spinach pie has been my lifesaver for elegant yet effortless entertaining. The way the fresh spinach and herbs meld with the cheesy batter creates a dish that feels both rustic and sophisticated at once.
I first made this for an impromptu gathering when I needed something that looked impressive without much effort. My friend from Thessaloniki said it reminded her of her grandmother's cooking, which might be the best compliment I've ever received.
Ingredients
- Greek yogurt: Creates a tender moist texture while adding protein
- Fresh spinach: Forms the heart of this dish with its earthy flavor
- Spring onions: Provide a gentle allium flavor without overpowering
- Dill and parsley: Bring brightness and color essential to balancing the richness
- Feta cheese: Gives that signature briny tang that makes this dish authentically Greek
- Gruyere or Kefalotyri cheese: Adds a nutty finish on top
- All purpose flour: Provides structure without heaviness
- Olive oil: Brings Mediterranean character and helps achieve the golden crust
Step-by-Step Instructions
- Prepare the batter:
- Whisk Greek yogurt until completely smooth and creamy - this step is crucial for a lump-free batter. Add eggs one at a time, whisking well after each addition. Pour in water and olive oil in a steady stream while whisking to create an emulsion. Sprinkle in salt, then gradually add flour, whisking continuously to prevent lumps. Gently fold in the crumbled feta, being careful not to overmix.
- Create the filling:
- Thoroughly clean fresh spinach, removing any tough stems and grit. Allow it to drain completely as excess water will make your pie soggy. Chop spinach into manageable pieces. Finely mince spring onions including the flavorful green parts. Combine spinach, onions, and herbs in a bowl, drizzling with olive oil and seasoning lightly. The light touch with salt is intentional as the feta will add plenty of saltiness later.
- Assemble the pie:
- Pour half the batter into a well-oiled pan, ensuring even coverage across the bottom. This creates your base layer. Distribute the spinach filling evenly across the batter, pressing gently to create a level surface. Scatter feta pieces across the spinach layer for pockets of salty creaminess throughout. Thin the remaining batter with water before spooning over the top - don't worry about complete coverage as the rustic look is part of its charm.
- Bake to perfection:
- Bake in a preheated oven until deeply golden on top, which takes patience but rewards you with a crispy exterior and custardy interior. The transformation of the top layer into a golden crust while the interior remains moist is what makes this pie exceptional.
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The fresh dill is my secret weapon in this recipe. My grandmother always said dill brings dishes to life, and I find it creates that authentic Greek flavor profile that makes people ask for the recipe. When I serve this at gatherings, even confirmed spinach-haters go back for seconds.
Make Ahead Options
This pie actually improves with a bit of time. I often bake it the evening before serving, let it cool completely, then refrigerate overnight. The flavors have time to meld and intensify. Simply reheat at 325°F for about 15-20 minutes until warmed through. The texture holds beautifully and some guests even prefer it this way.
Perfect Pairings
For a complete Mediterranean meal, serve this spinach pie with a simple tomato cucumber salad dressed with lemon juice and olive oil. A dollop of tzatziki on the side adds a cooling contrast to the warm pie. When serving as an appetizer, small squares alongside olives and a glass of crisp white wine create an instant Greek mezze experience right in your home.
Seasonal Adaptations
While this recipe shines with fresh spinach, you can adapt it throughout the year. In summer, try adding a handful of fresh mint along with the parsley. In fall, substitute half the spinach with sautéed mushrooms for an earthier version. Winter holidays call for a festive touch with sun-dried tomatoes and pine nuts mixed into the filling.
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Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Make sure to thaw and drain it completely to remove excess moisture before proceeding with the recipe.
- → What can I substitute for Gruyere cheese?
You can use Kefalotyri, Parmesan, or another hard, salty cheese if Gruyere is unavailable.
- → How do I make this dish gluten-free?
Swap the all-purpose flour with a gluten-free flour blend to make this dish suitable for a gluten-free diet.
- → Can this be served cold?
Absolutely! This dish tastes great both warm and cold, making it a versatile meal option.
- → Can I prepare the batter and filling in advance?
Yes, you can prepare both components a few hours ahead. Keep them refrigerated and assemble just before baking.
- → What other herbs can I use?
You can experiment with basil, mint, or oregano for a different flavor profile.