Easy and Delicious Pastryless Spinach Pie - Spanakopita without phyllo Recipe
Easy, tasty and economical spinach pie (Greek Spanakopita) without a phyllo dough for the days when you don't want to spend too much time in the kitchen!
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.