Crustless Spinach Pie Feta (Print Version)
# Ingredients:
→ Batter
01 -
200 grams Greek yogurt
02 -
2 large eggs
03 -
125 milliliters water
04 -
3 tablespoons olive oil
05 -
1/2 teaspoon salt
06 -
150 grams all-purpose flour
07 -
100 grams feta cheese, coarsely crumbled
08 -
2 tablespoons Gruyere or Kefalotyri cheese, grated
→ Filling
09 -
250 grams fresh spinach, stems removed, finely chopped
10 -
2 small spring onions, including green parts, minced
11 -
1 tablespoon fresh dill, chopped
12 -
1 tablespoon fresh parsley, chopped
13 -
2 tablespoons olive oil
14 -
50 grams feta cheese, coarsely crumbled
# Instructions:
01 -
In a mixing bowl, whisk Greek yogurt until smooth. Add eggs, water, and olive oil, whisking until combined. Incorporate salt and gradually stir in flour until a smooth runny batter forms. Mix in crumbled feta cheese.
02 -
Rinse spinach thoroughly and drain completely. Finely chop spinach and combine in a bowl with minced spring onions, parsley, and dill. Add olive oil, season with a pinch of salt and pepper, and mix well.
03 -
Preheat oven to 190°C. Grease a 28 cm round pan with olive oil. Spread half of the batter evenly on the bottom. Layer the spinach mixture on top. Distribute the crumbled feta for the filling over spinach. Stir 3 tablespoons of water into the remaining batter and dollop spoonfuls on top. Sprinkle grated Gruyere or Kefalotyri cheese on top, drizzle with olive oil, and bake for 1 hour and 10 minutes until golden.