Quick pie without dough: just mix all the ingredients and the oven does the rest
Greek Spinach and Feta Pie is one of those dishes that impresses from the first bite. Traditionally, it is made with sheets of puff pastry (recipe HERE), but there is also a much simpler version.
The pie develops a nice golden brown and slightly crispy crust while baking, while the inside remains pleasantly soft, juicy and full of creamy cheese. The combination of spinach, olive oil and feta provides a distinctive Mediterranean flavor that will make the oven smell like Greek cuisine.
A quick Mediterranean lunch in one bowl
It only takes a few minutes to prepare, as all you need is a bowl, a fork or whisk, and basic ingredients that you probably already have at home. Since the recipe contains only a little flour, the pie is pleasantly light and airy, yet filling enough to serve for breakfast, a quick lunch, a light dinner, or as a snack at a picnic. It will also impress those who are new to baking, as it turns out to be almost foolproof.
Ingredients:
- 4 spring onions, finely chopped
- 280 g baby spinach, coarsely chopped
- 130 g of mocha
- 1 teaspoon baking powder
- 1 teaspoon salt
- 240 ml of milk
- 2 eggs
- 60 g olive oil + extra for frying
200g feta sira
- 2 tablespoons grated parmesan
- 2 tablespoons chopped dill
- ground pepper (to taste)
Preparation process:
Preheat the oven to 190 degrees Celsius. Lightly grease a medium-sized baking pan with olive oil. You can use a baking pan measuring approximately 27 x 19 centimeters.
Heat a little olive oil in a pan and quickly fry the chopped spring onion. Add the spinach (in two pieces) and fry, stirring, until wilted. Season lightly and drain well to remove excess liquid.
In a large bowl, mix the flour, baking powder and salt. Add the milk, beaten eggs and olive oil and mix until smooth.
Add the sautéed spinach with spring onions, chopped dill, and crumbled feta to the mixture. Gently mix everything together until the ingredients are evenly distributed.
Pour the mixture into the prepared baking dish and sprinkle the top with grated Parmesan.
Bake for 40 to 45 minutes, or until the pie is a nice golden brown color and the center is firm.
Let it rest for about 15 minutes before cutting, as this will help it cut better and give it the right texture.
