Mediterranean🍞 Bread & bakery

Lazy Spanakopita without Phyllo

Name: Lazy Spanakopita without Phyllo
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: ¼ cups olive oil; 1 lb spinach leaves; 6 scallions; ¼ cups fresh parsley; 1 tsp dried dill; 1 tsp dried mint; 300 g feta cheese; to taste salt; to taste freshly cracked black pepper; 2 eggs; 1 tbsp semolina flour; 1 cup yogurt; 2 eggs; ¼ cups olive oil; 2 cups water; 2½ cups all-purpose flour; 1 cup cornmeal; 1 tbsp semolina flour

⏱ 90 min

A simplified Greek spinach pie that skips the phyllo pastry in favor of a yogurt-based batter that bakes into a tender, cake-like crust. The filling combines sautéed spinach and scallions with fresh parsley, dried dill, mint, and crumbled feta. Golden and slightly crispy, it keeps well in the refrigerator for several days, making it ideal for meal prep, snacking, or lunch.

Adapted from a video by Dimitra's Dishes

Watch on YouTube

Ingredients

olive oilfor cooking scallions¼ cups
spinach leavesbaby spinach, may be chopped1 lb
scallionsthinly sliced, can use 6–86
fresh parsleyfinely chopped¼ cups
dried dill1 tsp
dried mint1 tsp
feta cheese

Steps

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1
Preheat the oven to 180 °C (350 °F). Grease a half-sheet baking pan or flat pizza pan and sprinkle with 1–2 tablespoons of semolina flour or cornmeal.
2
Heat a skillet over medium heat with sliced scallions and olive oil, cooking for about 3–4 minutes until soft and slightly golden.
3
Add the spinach in batches, seasoning each batch lightly with salt and pepper. Keep heat medium-high so most of the liquid evaporates.
4
Remove from heat and add the chopped parsley, dried dill, and mint, mixing well.
5
Crumble half of the feta cheese into the mixture and combine. Taste and adjust seasoning if needed.
6
Mix in the beaten eggs thoroughly. If there is still excess liquid, add 1–2 tablespoons of semolina flour to absorb moisture. Set aside.
7
In a large bowl, whisk together yogurt, 2 eggs, 1/4 cup olive oil, and 2 cups of water until smooth. Season with salt and pepper.
8
Add the flour and cornmeal, whisking until smooth.
9
Pour about 3/4 of the batter onto the bottom of the prepared pan.
10
Top with the spinach filling.
11
Thin out the remaining batter and drizzle it over the spinach, leaving some filling visible. Crumble remaining feta cheese on top.
12
Bake on the center rack of the preheated oven for 1 hour until golden and slightly crispy.
13
Let cool at room temperature for 15–20 minutes before slicing into serving pieces.

Lazy Spanakopita without Phyllo

Ingredients

Steps

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