Crustless Spinach Pie With Feta Cheese

Ingredients

• 300 g (1 cup + 4 tablespoons)Greek yoghurt
• 3 largeeggs
• 200 mlwater
• 6 tablespoons, plus extra for the panolive oil
• ½ teaspoonsea salt
• 250 g (2 cups + 1 tablespoon)plain flour
• 1 teaspoonbaking powder
• 100 g (3.5 oz), crumbledfeta cheese
• 2 tablespoons, gratedGruyère or Kefalotyri cheese
• 350 g (12 oz), cleaned and chopped, or spinach leavesfresh spinach
• 1 teaspoonsea salt
• 3, finely choppedspring onions
• 3 tablespoonsolive oil
• 2 tablespoons, finely choppeddill
• 1 teaspoon, minced (optional)spearmint
• 150 g (5.2 oz), coarsely crumbledfeta cheese
• To tastefreshly ground black pepper

Instructions

1. 1

   Whisk yoghurt and eggs

   Whisk the Greek yoghurt and eggs together in a bowl, then stir in the water and 6 tablespoons of olive oil.

2. 2

   Mix the batter

   Combine the flour, ½ teaspoon of sea salt and baking powder. Gradually add this mixture to the wet ingredients, whisking until uniform, then stir in 100 g of crumbled feta.

3. 3

   Prepare the filling

   Rub the spinach with 1 teaspoon of sea salt to reduce its volume slightly. Mix in the spring onions, 3 tablespoons of olive oil, dill, optional spearmint, 150 g of coarsely crumbled feta and freshly ground pepper.

4. 4

   Heat the oven

   Preheat the oven to 180°C (355°F). Brush a 9 × 13-inch pan with olive oil.

5. 5

   Layer the pie

   Spread almost half of the batter over the base of the pan. Add the filling evenly, then cover it with the remaining batter; add a splash of water if needed to help coat the filling.

6. 6

   Bake until set

   Sprinkle the grated Gruyère or Kefalotyri over the top. Bake for 40–45 minutes, until set and honey-brown on top.

What is crustless spinach pie?

Greek spinach pies are often associated with spanakopita, a savoury filling of spinach, herbs and cheese wrapped in crisp filo. This version takes a different route, baking the filling between layers of a yoghurt-and-egg batter instead of using pastry.

The batter turns soft and cake-like in the oven, while feta gives the filling its salty, tangy character. Spring onions and dill keep the generous cheese and spinach layers lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 13g protein, 23g carbs, 21g fat.

The flour supplies much of the carbohydrate, while olive oil and the cheeses contribute much of the fat. Eggs, yoghurt and feta provide protein. Pair a slice with a generous salad or other vegetables to add freshness and round out the plate.

A batter that holds its shape

Wet ingredients: Whisk the yoghurt and eggs first, then mix in the water and oil so they are combined before the dry ingredients go in.

Dry ingredients: Add the flour, salt and baking powder gradually and whisk until uniform. Mixing in stages helps avoid pockets of dry flour.

Handle the spinach gently

Spinach: Rub it with the stated teaspoon of salt until it reduces in volume slightly. This makes it easier to mix with the other filling ingredients.

Herbs and cheese: Fold in the spring onions, dill, optional spearmint and feta along with the oil and pepper. The feta is already salty, so taste the filling before adding any extra seasoning.

Build even layers

Base: Spread almost half of the batter across the oiled pan to make a layer under the filling.

Top: Distribute the filling evenly, then cover it with the rest of the batter. If the batter does not spread over the filling, the recipe suggests adding a splash of water.

Look for colour and set

Bake the pie at 180°C for 40–45 minutes, until the centre is set and the top is honey-brown. Check the centre as well as the edges, since the filling needs to be held by the baked batter.

The recipe uses colour and setness as its doneness cues. If the top browns before the centre is ready, keep baking until the middle has set.

Serve it as a meal

Allow the pie to settle briefly after baking so it is easier to cut into portions. Serve warm or at room temperature.

A crisp salad or sliced tomatoes make a fresh contrast to the soft, savoury bake. It also works as part of a spread with olives or other simple vegetable sides.

Recipe notes & tips

• Chop the spinach and spring onions finely so the filling spreads evenly.
• Crumble the feta for the batter finely and leave the filling feta in larger pieces, as directed.
• Spread the bottom batter layer close to the edges of the pan.
• Use the optional spearmint if you enjoy its fresh, minty flavour.
• Let the pie settle briefly before slicing to help the layers hold together.

Variations

• Use Kefalotyri: Choose it instead of Gruyère for the grated cheese topping.
• Add spearmint: Include the optional minced spearmint alongside the dill.
• Change the herbs: Replace some of the dill with another soft herb you have to hand.
• Serve with salad: Add a crisp green salad or sliced tomatoes alongside each portion.

Common mistakes to avoid

• Adding the flour all at once: Gradually mix it into the wet ingredients to help keep the batter uniform.
• Skipping the spinach rub: Work the stated teaspoon of salt into the spinach so it reduces in volume slightly.
• Uneven filling: Spread the spinach mixture evenly so the pie layers bake consistently.
• Too little top batter: Add a splash of water if needed to help the remaining batter coat the filling.
• Removing it too soon: Bake until the centre is set and the top is honey-brown, allowing 40–45 minutes.

How to store

Once cooled, cover and refrigerate leftovers for up to 3–4 days. Reheat portions in the oven until warmed through, or use a microwave for a quicker option.

Frequently asked questions