A Lot More Than Plain Spinach Pie (Greek Batsaria) Recipe

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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.

—Nana

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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.

—pattyproof

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9 Ratings

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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!

—Christine M

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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.

—RMSR

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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.

—DiamondGirl amanecer

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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.

—beth4652

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Jan 11, 2013

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

—Gin

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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.

Nutritional Information

A Lot More Than Plain Spinach Pie (Greek Batsaria)

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 650
Calories from Fat: 397

% Daily Value *
Total Fat 44.1g 68 %
Saturated Fat 14.1g 70 %
Cholesterol 124mg 41 %
Sodium 800mg 32 %
Potassium 605mg 17 %
Total Carbohydrates 45g 15 %
Dietary Fiber 3.9g 15 %
Protein 20.1g 40 %
** Sugars 5.4g
Vitamin A 136 %
Vitamin C 53 %
Calcium 58 %
Iron 60 %
Thiamin 46 %
Niacin 60 %
Vitamin B6 26 %
Magnesium 31 %
Folate 132 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.