A Lot More Than Plain Spinach Pie (Greek Batsaria) Recipe - Allrecipes.com
A Lot More Than Plain Spinach Pie (Greek Batsaria) Recipe
  • READY IN ABOUT 2 hrs

A Lot More Than Plain Spinach Pie (Greek Batsaria)

Recipe by  

"Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side."

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Ingredients Edit and Save

Original recipe makes 1 9x9 inch pie Change Servings
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  • PREP

    50 mins
  • COOK

    1 hr
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
  2. Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, 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.
  3. Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2009

The Batsaria recipe posted is very good. Not only is it good, the first day but even better the second. And the crust fuses nicely with the other ingredients. Thank you for posting, I would recommend. It will be a regular in my oven. Always looking for good recipes and this one was over the top.

 
Most Helpful Critical Review
Sep 25, 2011

This smelled amazing while it was cooking. Probably my own fault, but the taste was a bit of a disappointment. I wasn't quite sure how to quantify a "bunch" of parsley/dill/spearmint, but apparently I didn't get it quite right. Also tried to cut back on the amount of feta (2 1/3 cups seemed like an awful lot), which I'm guessing would have made a huge difference. The filling was still overly wet, even after the crust was well-done. Could have been that spinach was still too damp after washing/draining, though it seemed odd not to saute the veggies.

 

9 Ratings

Sep 14, 2009

This was just delicious! I'm not very familiar with Greek cuisine at all, but I liked the combination of leeks and spinach in this, and also that it was not too "eggy". The crust was very good, and the only changes I made was that I could not find fresh dill, so I used a heaping teaspoon of dried, and I only had about half the recommended amount of parmesan (all I had left on hand). It was very good the first day, and even better the next! Thanks for sharing your wonderful recipe, Gracey!

 
Nov 29, 2010

The filling is pretty good, a little too wet for our taste but we enjoyed it nonetheless (will strain it much more next time). We didn't care for the dough part of the pie; I would definitely use phyllo next time. The changes... Two large leeks, three green onions, half a red onion, a bit of mint and basil for the spearmint. I used a Bulgarian feta, which wasn't as salty as the Greek variety can be so the salt factor was lacking in the final product. I still prefer traditional spanakopita though.

 
Oct 26, 2010

The whole family agreed, that this was the best spinach pie. I didn`t make the topping and used only 1/2 cup olive oil, or even less. Very delicious, thanks.

 
Feb 23, 2012

I loved this! The rest of the family, not so much. They didn't like the "hint of mint," but I thought it added to the dish's appeal. I don't think it reheats well, though. I will make it again since I like it and I'm the cook.

 
Jan 11, 2013

Good googly woogly ! thats good............

 

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Nutrition

  • Calories
  • 650 kcal
  • 32%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 44.1 g
  • 68%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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