For nights you’re craving Greek spinach pie, try this thin, crisp version. It’s all the flavors of spanakopita with a quarter of the work!
This Lazy Spinach Pie without phyllo, also known as Greek Batsaria, is the perfect no-fuss version of the classic spanakopita! It combines spinach, herbs, and creamy feta in a simple batter that bakes up golden and delicious. Easy to prepare and packed with authentic Greek flavors, it’s perfect for a quick dinner, snack, or side dish.
I know this isn’t exactly spanakopita because there’s no phyllo, but it’s so delicious! The filling is just a little lighter, and the consistency is more of a cakey bread. It keeps fresh in the fridge for days, so you can make a big batch at the beginning of the week and snack on it or use it for meals throughout the week. The kids love it when I put it in their lunchbox, and I love eating with a good bowl of soup. Everyone’s going to love it!
Why will I want to make a big batch?
Bright, cool,
Fresh, herby spinach and
Creamy, briny feta in
Crisp, cakey bread.
What’s in the filling?
Olive oil -a good, flavored oil to sauté the veggies in and add richness.
Spinach leaves -be sure to dry the leaves well and chop them into small to medium-sized pieces or you can just use baby spinach leaves like I do.
Scallions -thinly slice the green parts down to the white parts to add mild onioniness.
Fresh parsley -finely chopped to add clean, earthy herbiness.
Dried dill -adds fresh herb flavor and pairs perfectly with the mint.
Dried mint -bright, cool freshness to brighten the filling.
Feta cheese –Sheep’s milk feta is the best, but always crumble your feta from a block for the best flavor.
Salt & freshly cracked black pepper -brings all the flavors to life.
Eggs -beaten to thicken and hold the filling together.
Semolina flour -just to help absorb any leftover moisture from cooking the spinach to avoid a watery batsaria.
What do I need to make the crust?
Yogurt -tangy, creamy, and adds a lot of moisture to the crust.
Eggs -bind the crust together.
Olive oil -helps create the cakey-like, moist texture of the crust.
Water -to thin the wet ingredients before adding the flour to make the dough.
All-purpose flour -the base of all doughy crusts. Let me know if you use an alternative flour, and it works!
Cornmeal -substitute semolina if you don’t have cornmeal, or use a combination of the two. Semolina will make the crust crispier.
Do I need to prepare the baking pan?
Grease the bottom and sides of a half-sheet baking pan, muffin tin, or a flat pizza pan. Then, sprinkle 1-2 tablespoons of semolina flour or cornmeal on the pan.
How do I make the filling?
Heat a skillet over medium heat and add the scallions and olive oil. Cook for 4-5 minutes until softened. Increase the heat to high and add the spinach in a few batches. Season each batch lightly with salt and black pepper. Keep the heat on high so that most of the liquid released from the spinach evaporates.
When do I add the herbs and semolina?
Remove from the heat and mix in the parsley, mint, and dill. Crumble half of the feta cheese into the mixture and gently mix together. Taste and adjust the seasoning if needed. Then, add the eggs and semolina flour, mix together until incorporated, and set aside.
How do I make the crust?
Preheat the oven to 350 °F, 180 °C. Combine the yogurt, eggs, olive oil, and water in a large bowl or pitcher. Whisk together until smooth. Season with salt and pepper, and add the cornmeal and flour. Whisk together until smooth.
How do I assemble the batsaria?
Pour half or 3/4 of the batter onto the bottom of the prepared pan. Top with the spinach mixture, then pour the remaining batter over the spinach, leaving some filling peeking through. Crumble more feta cheese on top and bake on the center rack of the preheated oven for 1 hour until golden.
Can I just mix it all together?
If you’d prefer not to layer, add the spinach filling to the batter and mix together until combined. Then, pour the mixture into the prepared pan. Crumble more feta cheese on top and bake on the center rack of the preheated oven for 1 hour until golden.
How do I serve Lazy Spinach Pie without Phyllo known as Batsaria?
Let the batsaria rest at room temperature to set and cool for 15-20 minutes. Cut it like a pizza and serve it as a meal, grab a slice as a snack, or serve it alongside any soup or Greek-style meal.
Do you have more spanakopita bread?
Spanakopita Puff Pastry Christmas Tree Appetizer
Watch the Video:
Lazy Spinach Pie without Phyllo: Batsaria
This Lazy Spinach Pie, also known as Greek Batsaria, is the perfect no-fuss version of the classic spanakopita! Made without phyllo pastry, it combines spinach, herbs, and creamy feta in a simple batter that bakes up golden and delicious. Easy to prepare and packed with authentic Greek flavors, it’s perfect for a quick dinner, snack, or side dish.
Ingredients
The Filling:
- 1/4 cup olive oil
- 1 pound spinach leaves, chopped
- 8 scallions, thinly sliced
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried dill
- 1 teaspoon dried mint
- 300g feta cheese
- salt, to taste
- freshly cracked black pepper to taste
- 2 eggs, beaten
- 1-2 tablespoons semolina flour
The Crust:
- 1 cup (200g) yogurt
- 2 eggs
- 1/4 cup olive oil
- 2 cups water
- 2 and 1/2 cups all-purpose flour
- 1 cup cornmeal
Instructions
Preheat the oven to 350 °F, 180 °C.
Grease the bottom and sides of a half sheet baking pan or a flat pizza pan.
Sprinkle 1-2 tablespoons of semolina flour or cornmeal on the pan.
Make the filling: Heat a skillet over medium heat and add the scallions and olive oil. Cook for 4-5 minutes until softened.
Increase the heat to high and add the spinach in a few batches. Season each batch lightly with salt and black pepper. Keep the heat on high so that most of the liquid released from the spinach evaporates.
Remove from the heat and add the parsley, mint, dill, and mix together. Crumble half of the feta cheese into the mixture and mix together. taste and adjust the seasoning if needed.
Add the eggs and semolina flour, mix together until incorporated and set aside.
Make the Crust: Combine the yogurt, eggs, olive oil, and water in a large bowl or pitcher. Whisk together until smooth. Season with salt and pepper and add the cornmeal and flour. Whisk together until smooth.
Pour half or 3/4 of the batter onto the bottom of the prepared pan.
Alternatively, add the spinach filling to the batter and mix together until combined and then pour the mixture into the prepared pan.
Top with the spinach mixture and then pour the remaining batter over the spinach leaving some filling peaking through. Crumble more feta cheese on top.
Bake on the center rack of the preheated oven for 1 hour until golden.
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Yum! I am so excited to make this!
When I first started to read it, I wondered “how hard would it be to sub some corn meal into this dish?” … and then I discovered you already have it in the base recipe!
Thank you, I am making this very soon.
I’m so glad you’re excited to try it! The addition of cornmeal really does give it such a wonderful texture and flavor. I’d love to hear how it turns out when you make it—happy cooking! 😊
What kind of yogurt do you typically use?
Hi Dimitra
This looks great! Love all your recipes.
Can I sub almond flour in this ? Gluten free options to AP flour and the corn meal I have food will I get good results?
Thanks
Almond flour might make the texture too dense and crumbly since it lacks the structure of wheat flour. A better gluten-free option would be a 1:1 gluten-free flour blend for the AP flour and finely ground cornmeal. You could also try adding a bit of tapioca or potato starch to help bind it. Let me know how it turns out!
I made this recipe and it was delicious! Was wondering if you could add leeks to it?