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This no-crust spinach treat has been my go-to for fancy yet simple hosting. The way fresh spinach and herbs blend with the cheesy mix makes something that feels down-to-earth yet fancy all at once.
I first whipped this up when friends dropped by and I needed something that looked fancy without much work. My buddy from Thessaloniki told me it reminded her of what her grandma used to make, which might be the nicest thing anyone's ever said about my cooking.
Ingredients
- Greek yogurt: Makes everything soft and moist while boosting protein
- Fresh spinach: The star of the show with its natural taste
- Spring onions: Add a mild oniony flavor that doesn't take over
- Dill and parsley: Add freshness and pop of color that cuts through the richness
- Feta cheese: Brings that salty kick that makes this truly Greek
- Gruyere or Kefalotyri cheese: Tops it off with a nutty flavor
- All purpose flour: Gives it shape without making it heavy
- Olive oil: Adds that Mediterranean touch and helps make the top golden
How To Make It
- Make the batter mix:
- Stir Greek yogurt till it's totally smooth and creamy - you can't skip this if you want no lumps. Drop in eggs one after another, mixing well each time. Slowly pour in water and olive oil while stirring to mix everything nicely. Add salt, then bit by bit mix in flour, stirring all the time to keep lumps away. Carefully fold in crumbled feta, but don't stir too much.
- Fix up the filling:
- Wash fresh spinach really well, cut off tough stems and get rid of dirt. Let it dry completely since extra water will make your pie mushy. Cut spinach into smaller bits. Finely chop spring onions with the green parts too. Mix spinach, onions, and herbs in a bowl, with a splash of olive oil and a touch of salt. We go easy on salt since the feta's pretty salty already.
- Put it all together:
- Pour half your batter into an oiled pan, making sure it covers the bottom evenly. This is your first layer. Spread the spinach mix evenly on top, pressing down gently to make it flat. Scatter bits of feta across the spinach to create tasty pockets throughout. Add some water to thin out the rest of your batter before pouring it on top - don't worry if it doesn't cover everything, that homemade look is part of its charm.
- Bake it just right:
- Cook in a hot oven until the top turns a deep golden color, which takes time but gets you that amazing crispy outside and soft inside. The magic happens when the top gets all golden and crusty while staying juicy inside.
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Fresh dill is what makes this dish special. My grandma always said dill wakes up food, and it really does bring that true Greek taste that makes everyone ask how I made it. When I bring this to parties, even people who say they hate spinach come back for more.
Make Ahead Options
This pie actually tastes better after sitting a bit. I often bake it the night before serving, let it cool down completely, then stick it in the fridge overnight. The flavors mix and get stronger. Just warm it up at 325°F for about 15-20 minutes until it's heated through. It keeps its texture really well and some folks actually like it better this way.
Perfect Pairings
For a full Mediterranean meal, serve this spinach pie with a basic tomato and cucumber salad with lemon juice and olive oil drizzled on top. A spoonful of tzatziki on the side adds a cool contrast to the warm pie. When using it as a starter, small squares next to olives and some crisp white wine turns your living room into a Greek taverna in no time.
Seasonal Adaptations
While this dish works best with fresh spinach, you can switch things up throughout the year. In summer, try adding a handful of fresh mint with the parsley. In fall, swap half the spinach for cooked mushrooms for a deeper flavor. During winter holidays, make it festive with sun-dried tomatoes and pine nuts mixed into the filling.
Frequently Asked Questions
- → Is frozen spinach okay to use?
Sure, frozen spinach works great! Just make sure it’s completely thawed and squeezed dry so there’s no extra water in your dish.
- → What’s a good Gruyere alternative?
Try Parmesan, Kefalotyri, or any other salty, hard cheese if Gruyere isn’t on hand.
- → How can I make it gluten-free?
Just swap the regular flour for a gluten-free blend, and you’re good to go.
- → Can I serve this cold?
Totally! It’s just as tasty chilled, which makes it great for prepping ahead.
- → Can the batter and filling be made early?
Yep! Prep them a few hours before, stash in the fridge, and put it all together when you’re ready to bake.
- → What other herbs would work?
Switch it up with some oregano, mint, or basil for a fresh twist.