Authentic home cooking from Greece, with US measurements. 
Crustless Spanakopita (Greek Spinach Pie)
An easy, quick, and delicious spanakopita for new cooks who don't know how to make phyllo dough.
A few more tips:
To grease the baking pan, I use a heaping tablespoon of melted vegetable shortening, which makes the pie crispier.
Crustless Spanakopita (Greek Spinach Pie)
An easy, quick, and delicious spanakopita for new cooks who don't know how to make phyllo dough.
A few more tips:
To grease the baking pan, I use a heaping tablespoon of melted vegetable shortening, which makes the pie crispier.
Open in Cookpad AppSteps
- 1
Wash the spinach, chop it, and lightly salt it. Rub it with your hands and squeeze out the excess water.
- 2
Chop the leek (use only the white part) and the feta cheese, then add them to the spinach along with three lightly beaten eggs and half of the olive oil.
- 3
In a large bowl, combine the flour, the remaining two eggs, the rest of the olive oil, pepper, and mix to make a thick batter, adding water as needed (about 1/2 cup or 120 ml).
- 4
Grease a 14-inch (36 cm) baking pan. Spread half the batter on the bottom, layer the spinach mixture on top, and cover with the remaining batter. Sprinkle with the grated kefalograviera cheese.
- 5
Bake at 340°F (170°C) with convection for one hour.
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