A Lot More Than Plain Spinach Pie (Greek Batsaria)

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish with olive oil. (5 minutes)

Recipe View 5 mins In a large mixing bowl, beat the eggs until light and frothy. Add the chopped spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil. Season generously with salt and pepper. Mix well to combine all ingredients. Set aside. (15 minutes)

Recipe View 5 mins In a separate mixing bowl, whisk together the all-purpose flour, semolina flour, and a pinch of salt. Add 1/4 cup of olive oil and water. Stir until just combined; avoid overmixing to prevent a tough crust. The batter should be smooth but not too thin. (10 minutes)

Recipe View 10 mins Pour approximately 2/3 of the batter into the prepared baking dish, spreading it evenly across the bottom. Gently spoon the spinach and feta filling over the batter, distributing it in an even layer. Carefully spoon the remaining batter over the spinach filling, trying to cover it as completely as possible. (10 minutes)

Recipe View 2 mins Sprinkle the grated Parmesan cheese evenly over the top of the pie. Distribute the small pieces of cold butter over the cheese. Drizzle the remaining 2 tablespoons of olive oil over the entire surface. (5 minutes)

Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until the bottom crust is firm, the top is golden brown, and the filling is set. A toothpick inserted into the center should come out clean. (60 minutes)

Recipe View 10 mins Let the pie cool slightly before slicing and serving. Serve warm or at room temperature, with a dollop of Greek yogurt or sour cream on the side, if desired. (10 minutes)