BATSARIA (Greek Spinach Pie)

BATSARIA (Greek Spinach Pie)

Batsaria = Greek Spinach Pie = Phyllo-less Spanakopita = Mon Dieu Delicious.

Being the Galley Kat that I am, that is, always trying to find recipes that can be reproduced in our little boat galley, I have been on the hunt for more hearty tasty dishes that can be cooked in my Omnia stove top oven.  And have I ever found a good one!   Regardless of whatever cooking method used, this recipe is a keeper.

A secondary focus for our boat life style is preparing meals using long life provisions because one of my biggest challenges is not always having access to fresh greens.

All of this brings me to Batsaria.

Oven required, but I have that covered with my Omnia.

Spinach required. This Galley Kat is nothing if not resourceful. I bought canned spinach. Yep, certainly not the most appealing-looking vegetable to come out of a can but I can happily say that with this recipe it works.

BATSARIA

what you will need for the spinach mixture
2 15 oz cans of spinach, well drained or 1 package of fresh, chopped
1 small yellow onion, chopped finely, about 1/2 cup
3 green onions, chopped
4 cloves garlic, chopped finely
1 handful fresh parsley, chopped finely
1 cup crumbled feta cheese
1 tsp sea salt
A few turns of freshly ground pepper
4 eggs

what you will need for the batter
1 1/2 cups flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/8 cup neutral oil
1 egg
1 cup cold water

1/4 cup butter, melted

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putting it all together

Combine drained spinach, onions, garlic, feta, parsley, salt and pepper in a large bowl.

Whisk eggs and add to spinach mixture then set aside.

In a small bowl combine flour, salt and baking powder.

Make a well in the centre and add egg, oil and cold water.

Stir to create a smooth batter but don’t over mix.

Pour half the melted butter into baking pan (9″x9″ or Omnia)

Pour 2/3 of the batter evenly over the butter.
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Spoon the spinach mixture evenly over the batter.

Dot the top of the spinach with the rest of the batter and drizzle with the remaining butter.

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Cover with lid and place on heated Omnia base plate and cook over medium low for about 50 minutes.

If using a conventional oven, cook for 50 minutes at 350 °

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BATSARIA (Greek Spinach Pie)
 
Author:
Ingredients
  • what you will need for the spinach mixture
  • 2 cans of spinach, well drained or 1 package of fresh, chopped
  • 1 small yellow onion, chopped finely, about ½ cup
  • 3 green onions, chopped
  • 4 cloves garlic, chopped finely
  • 1 handful fresh parsley, chopped finely
  • 1 cup crumbled feta cheese
  • 1 tsp sea salt
  • A few turns of freshly ground pepper
  • 4 eggs
  • what you will need for the batter
  • 1½ cups flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ⅛ cup neutral oil
  • 1 egg
  • 1 cup cold water
  • ¼ cup butter, melted
Instructions
  1. Combine drained spinach, onions, garlic, feta, parsley, salt and pepper in a large bowl.
  2. Whisk eggs and add to spinach mixture then set aside.
  3. In a small bowl combine flour, salt and baking powder.
  4. Make a well in the centre and add egg, oil and cold water.
  5. Stir to create a smooth batter but don't over mix.
  6. Pour half the melted butter into baking pan (9"x9" or Omnia)
  7. Pour ⅔ of the batter evenly over the butter.
  8. Spoon the spinach mixture evenly over the batter.
  9. Dot the top of the spinach with the rest of the batter and drizzle with the remaining butter.
  10. Cover with lid and place on heated Omnia base plate and cook over medium low for about 50 minutes.
  11. If using a conventional oven, cook for 50 minutes at 350 °

inspiration thanks to Food 52

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