Are you looking for a simple yet scrumptious recipe that won’t keep you stuck in the kitchen for hours? Our Pastryless Spinach Pie, a twist on the classic Greek Spanakopita, is the answer to your culinary cravings. Perfect for any season, this dish combines the goodness of spinach, savory cheeses, and aromatic herbs, all without the hassle of making a pastry crust.
Contents
The History and Origins of Spanakopita
Spanakopita, a popular Greek dish, typically features layers of phyllo dough filled with a delectable mixture of spinach and cheese. Our take on this traditional dish simplifies the process by omitting the pastry, making it a quick and satisfying option for busy days.
How to make Pastryless Spinach Pie
Let’s dive a bit deeper into the ingredients for our Pastryless Spinach Pie, so you know what you’re working with and why each element is essential to this delicious dish:
1. Spinach (500g): Spinach is not only a vibrant, leafy green but also a nutritional powerhouse. Packed with vitamins A and C, as well as iron, it adds a delightful earthy flavor to our pie while providing a healthy dose of essential nutrients.
2. Spring Onions and Leeks (3 pieces each): The combination of spring onions and leeks contributes a subtle oniony flavor with a touch of sweetness. These aromatic vegetables provide a wonderful background for the spinach and cheese, enhancing the overall taste.
3. Flour (250g): All-purpose flour acts as a binder, helping to hold the pie’s ingredients together. It’s the backbone of our pie, ensuring a cohesive and satisfying texture.
4. Olive Oil (120g): Olive oil not only adds a hint of Mediterranean flair but also contributes healthy fats to the dish. It’s used both in sautéing and for greasing the baking pan, providing a lovely, golden crust.
5. Feta Cheese (150g): Feta cheese offers a salty and tangy contrast to the mild flavors of spinach and cream cheese. It crumbles beautifully and melts into the mixture, infusing every bite with creamy goodness.
6. Anthotiro cheese or Cream Cheese (150g): Cream cheese provides a rich and creamy texture to the filling, making it velvety and luscious. It complements the tanginess of the feta and adds a delightful creaminess.
7. Yogurt (250g): Low-fat, drained yogurt lends a pleasant tartness to the pie while keeping it moist. It’s a healthier alternative to heavy cream and complements the other dairy components.
8. Eggs (2): Eggs act as a binding agent, giving structure to the filling. They also contribute to the pie’s airy texture and help it puff up beautifully during baking.
9. Dill (3 tbsp): Fresh dill, finely chopped, infuses the filling with a refreshing, herbal note. It adds a burst of flavor and a lovely fragrance to the pie, creating a delightful balance.
10. Baking Powder (1 tbsp): Baking powder is the leavening agent that helps our spinach pie rise and become light and fluffy during baking. It gives the pie a delicate, airy quality.
11. Semolina (2 tbsp): Semolina is used both for sprinkling the pan and topping the pie. It provides a pleasing crunch to the crust while enhancing the visual appeal with its golden hue.
12. Ground Nutmeg (1/2 tbsp): A pinch of ground nutmeg adds a warm and nutty aroma, giving the pie a subtle depth of flavor. It complements the spinach and cheese magnificently.
13. Salt and Pepper: Seasoning with salt and freshly ground pepper is crucial to bring out the flavors of all the ingredients. Adjust to your taste preference and let the savory magic unfold.
Topping Ingredients:
1. Fine Semolina (2 tbsp): Used for topping, fine semolina gives a lovely crunch to the surface, making each bite a delightful contrast of textures.
2. White Sesame Seeds (1 tbsp): These seeds not only add a charming visual touch but also a gentle, nutty flavor that complements the overall taste profile.
3. Olive Oil (1 tbsp): You need a little olive oil to drizzle a little olive oil over the spinach pie before baking.
Now that you’re acquainted with the individual ingredients, you can appreciate how they harmonize to create a dish that’s both wholesome and bursting with flavor. Give our Pastryless Spinach Pie a try, and experience the magic of these ingredients coming together in your kitchen!
Instructions – Let’s cook the Pastryless Spinach Pie (Spanakopita)
- Begin by preparing the spinach. Wash, clean, and chop it into small pieces. Place the chopped spinach in a pasta strainer to allow any excess water to drain.
- Next, clean the leeks and spring onions, then slice them into thin pieces. Set them aside for later use.
- In a deep non-stick frying pan, heat some olive oil. Sauté the spring onions and leeks with a pinch of salt and nutmeg for approximately 3 minutes or until they turn golden brown. Add half of the drained spinach, and when it reduces in volume, add the remaining half. Stir using a wooden spoon and allow it to cook over medium heat until it releases its liquid. Remove from heat.
- In a deep glass bowl, add the eggs, yogurt, and a dash of pepper. Mix everything using an egg beater.
- Incorporate the olive oil, flour, baking powder, cheese, dill, and the sautéed spinach mixture into the bowl. Mix all the ingredients with a spatula until well combined.
- Preheat your oven to 180°C on the resistance setting.
- Grease a 35×40 cm baking pan with a brush and line the bottom and sides with parchment paper. Make sure the parchment paper sticks out of the pan for easy removal later.
- Brush the sides of the parchment paper with a bit of olive oil and sprinkle the entire pan with semolina.
- Pour the spinach pie batter into the prepared pan and use a spatula to ensure it’s evenly distributed. Sprinkle the top with fine semolina and white sesame seeds, then drizzle a little olive oil over the pie.
- Bake the spanakopita for approximately 55 minutes, or until the top is golden brown and the bottom is well done.
- Allow the pie to cool and then use the parchment paper to remove it from the pan.
- Cut the pastryless spinach pie into pieces and serve.
Enjoying your Pastryless Spinach Pie
This Pastryless Spinach Pie is a delightful, easy-to-make dish that’s perfect for any season. It’s a healthier twist on a traditional Greek favorite, without compromising on flavor. The combination of fresh spinach, savory cheeses, and aromatic herbs will have your taste buds singing. So, give it a try and savor the goodness of Greece right in your own kitchen! Enjoy your meal.
Easy and Delicious Pastryless Spinach Pie - Spanakopita without phyllo Recipe
Ingredients
- 500 grams spinach washed and cut into thin leaves
- 3 spring onions finely chopped, only the white part
- 3 leeks thinly sliced, white part only
- 250 grams flour for all uses
- 120 grams olive oil plus a little extra for greasing the pan
- 150 grams feta cheese finelly chopped
- 150 grams anthotiro cheese or cream cheese finelly chopped
- 250 grams 2% fat drained yogurt
- 2 eggs
- 3 tbsp fresh dill finely chopped (without stems)
- 1 tbsp baking powder
- 2 tbsp fine semolina for pan sprinkling
- ½ tbsp ground nutmeg
- Salt to taste
- Freshly ground pepper to your liking
Instructions
- Wash, clean and chop the spinach into small pieces with your hands and place in a pasta strainer to drain.
- Wash, peel the leeks and spring onions and cut them into thin slices and set aside.
- In a deep non-stick frying pan and once hot, add the olive oil and sauté the spring onions and leeks with a little salt and nutmeg for 3 minutes or until golden brown. Then add half of the spinach and when it has reduced in volume, add the rest of the spinach and stir with a wooden spoon. Allow it to cook over medium heat to release its liquid and remove from the heat.
- In a deep glass bowl, add the eggs, yogurt and a little pepper and mix with the egg beater.
- Then add the olive oil, flour, baking powder, cheese, dill and finally add the spinach and mix all the ingredients with a spatula to combine.
- Preheat your oven to 180°C on the resistance setting.
- Grease a 35x40 cm baking pan with a brush and line the bottom and sides with parchment paper, making sure that the parchment paper sticks out of the pan so that it can be easily removed when it is done.
- Using a pastry brush, brush the sides of the parchment paper with a little olive oil and sprinkle the entire surface of the pan with semolina.
- Pour in the spinach pie batter you prepared and flatten with a spatula to make sure it's the same thickness all over.
- Sprinkle the entire surface with fine semolina and white sesame seeds. Finally, drizzle a little olive oil over the spinach pie.
- Bake the spanakopita for about 55 minutes or until the top is golden brown and the bottom is well done.
- When it is done, let it cool and remove it from the oven using the parchment paper.
- Cut the spinach pie into pieces and serve.
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