Best 7 A Lot More Than Plain Spinach Pie Greek Batsaria Recipes

Venture beyond the realm of ordinary spinach pies and delve into the delectable world of Greek batsaria. These savory pastries are a symphony of flavors, textures, and aromas, capturing the essence of traditional Greek cuisine. From the classic spanakopita, bursting with fresh spinach and tangy feta, to the indulgent tiropita, a cheese lover's paradise, each recipe promises a unique culinary experience. Embark on a journey through the diverse realm of Greek batsaria and discover the hidden gems that await your taste buds.

1. **Spanakopita**: The quintessential Greek spinach pie, featuring layers of flaky phyllo dough encasing a vibrant filling of fresh spinach, aromatic herbs, tangy feta cheese, and eggs. This timeless classic is a staple in Greek households and a beloved dish worldwide.

2. **Tiropita**: A cheese lover's delight, tiropita showcases a medley of flavorful cheeses, including feta, mizithra, and kasar, enveloped in crispy phyllo layers. Its golden-brown exterior and gooey, savory interior make it an irresistible treat.

3. **Kreatopita**: For meat enthusiasts, kreatopita offers a hearty and satisfying combination of ground beef or lamb, aromatic spices, and herbs, nestled within layers of phyllo dough. This savory pie is a testament to the versatility of Greek cuisine.

4. **Prassopita**: A delightful twist on the classic spinach pie, prassopita features leeks as the star ingredient. The sweet yet slightly pungent flavor of leeks pairs perfectly with the creamy feta cheese and eggs, creating a harmonious balance of flavors.

5. **Pites me Tyri Kai Prasino Lahanika**: This unique pie showcases the goodness of greens, with a filling of fresh green cabbage, aromatic herbs, and tangy feta cheese, wrapped in layers of phyllo dough. Its vibrant green color and earthy flavors are a feast for the eyes and the palate.

6. **Kolokithopita**: A delightful summer pie, kolokithopita celebrates the bounty of zucchini. Shredded zucchini, fresh herbs, and savory cheese come together in a symphony of flavors, encased in crispy phyllo dough. Its golden-brown exterior and tender zucchini filling make it a summer favorite.

Let's cook with our recipes!

SPINACH PIE

Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

THE BEST SPINACH PIE (AND SO EASY!)

The Best Spinach Pie (And so Easy!) image

I've tried a few of the spinach pie recipe's here on Zaar, but I just can't compare them to my mom's recipe. It's so easy and the flavors go together so well!

Provided by StrikingEyes00

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 pillsbury pie crust
1 tablespoon butter
8 ounces mushrooms, sliced
1 cup jarlsberg cheese, grated
2 (10 ounce) packages spinach souffle, defrosted (I use Stouffers)

Steps:

Preheat oven to 400°F.
Place the pie crust into a pie plate.
Sauté mushrooms in Butter (I use Smart Balance and it comes out great).
Pour mushrooms into crust and spread evenly.
Top with Jarlsberg Cheese.
Top that with the Spinach Souffle.
Bake for 30 minutes.

IMPOSSIBLE GREEK SPINACH PIE

Impossible Greek Spinach Pie image

Make and share this Impossible Greek Spinach Pie recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup green onion, chopped
1 tablespoon butter
1 package spinach, chopped thawed and drained
1 cup cottage cheese
1 cup milk
1/2 cup Bisquick
3 eggs
1 teaspoon lemon juice
1/4 teaspoon pepper
3 tablespoons parmesan cheese (grated)
1/4 teaspoon nutmeg

Steps:

Cook onions in butter.
Mix in spinach.
In a greased dish layer spinach and cottage cheese.
Put last 7 ingredients in a blender and mix well.
Pour over casserole.
Bake at 350 degrees F for about 35 minutes, until knife comes out clean.

A LOT MORE THAN PLAIN SPINACH PIE (GREEK BATSARIA)

A Lot More Than Plain Spinach Pie (Greek Batsaria) image

Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side.

Provided by Gracey

Categories Greek Recipes

Time 1h50m

Yield 9

Number Of Ingredients 20

Ingredients

3 eggs
1 pound chopped fresh spinach
3 leeks, chopped
5 green onions, chopped
2 ⅓ cups crumbled feta cheese
1 bunch parsley, chopped
1 bunch dill, chopped
1 bunch spearmint, chopped
1 teaspoon white sugar
1 cup milk
¾ cup olive oil
1 pinch salt and ground black pepper to taste
2 ½ cups all-purpose flour
½ cup semolina flour
1 pinch salt
¼ cup olive oil
2 cups water
1 ¼ cups grated Parmesan cheese
2 tablespoons cold butter, cut into pieces
2 tablespoons olive oil

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

Nutrition Facts : Calories 649.8 calories, Carbohydrate 45 g, Cholesterol 115.3 mg, Fat 44.1 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 714.2 mg, Sugar 5.4 g

A LOT MORE THAN PLAIN SPINACH PIE (GREEK BATSARIA)

A Lot More Than Plain Spinach Pie (Greek Batsaria) image

Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side.

Provided by Gracey

Categories Greek Recipes

Time 1h50m

Yield 9

Number Of Ingredients 20

Ingredients

3 eggs
1 pound chopped fresh spinach
3 leeks, chopped
5 green onions, chopped
2 ⅓ cups crumbled feta cheese
1 bunch parsley, chopped
1 bunch dill, chopped
1 bunch spearmint, chopped
1 teaspoon white sugar
1 cup milk
¾ cup olive oil
1 pinch salt and ground black pepper to taste
2 ½ cups all-purpose flour
½ cup semolina flour
1 pinch salt
¼ cup olive oil
2 cups water
1 ¼ cups grated Parmesan cheese
2 tablespoons cold butter, cut into pieces
2 tablespoons olive oil

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

Nutrition Facts : Calories 649.8 calories, Carbohydrate 45 g, Cholesterol 115.3 mg, Fat 44.1 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 714.2 mg, Sugar 5.4 g

A LOT MORE THAN PLAIN SPINACH PIE (GREEK BATSARIA)

A Lot More Than Plain Spinach Pie (Greek Batsaria) image

Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side.

Provided by Gracey

Categories Greek Recipes

Time 1h50m

Yield 9

Number Of Ingredients 20

Ingredients

3 eggs
1 pound chopped fresh spinach
3 leeks, chopped
5 green onions, chopped
2 ⅓ cups crumbled feta cheese
1 bunch parsley, chopped
1 bunch dill, chopped
1 bunch spearmint, chopped
1 teaspoon white sugar
1 cup milk
¾ cup olive oil
1 pinch salt and ground black pepper to taste
2 ½ cups all-purpose flour
½ cup semolina flour
1 pinch salt
¼ cup olive oil
2 cups water
1 ¼ cups grated Parmesan cheese
2 tablespoons cold butter, cut into pieces
2 tablespoons olive oil

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

Nutrition Facts : Calories 649.8 calories, Carbohydrate 45 g, Cholesterol 115.3 mg, Fat 44.1 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 714.2 mg, Sugar 5.4 g

A LOT MORE THAN PLAIN SPINACH PIE (GREEK BATSARIA)

A Lot More Than Plain Spinach Pie (Greek Batsaria) image

Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side.

Provided by Gracey

Categories Greek Recipes

Time 1h50m

Yield 9

Number Of Ingredients 20

Ingredients

3 eggs
1 pound chopped fresh spinach
3 leeks, chopped
5 green onions, chopped
2 ⅓ cups crumbled feta cheese
1 bunch parsley, chopped
1 bunch dill, chopped
1 bunch spearmint, chopped
1 teaspoon white sugar
1 cup milk
¾ cup olive oil
1 pinch salt and ground black pepper to taste
2 ½ cups all-purpose flour
½ cup semolina flour
1 pinch salt
¼ cup olive oil
2 cups water
1 ¼ cups grated Parmesan cheese
2 tablespoons cold butter, cut into pieces
2 tablespoons olive oil

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

Nutrition Facts : Calories 649.8 calories, Carbohydrate 45 g, Cholesterol 115.3 mg, Fat 44.1 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 714.2 mg, Sugar 5.4 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pie.
Don't overcook the spinach: It should be wilted but still have a bit of bite to it.
Use a good quality feta cheese: This is the key ingredient in the filling, so don't skimp.
Don't be afraid to experiment with different herbs and spices: This is a great way to add your own personal touch to the pie.
Let the pie cool slightly before slicing: This will help to prevent the filling from falling out.

Conclusion:

Greek spinach pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach. With its flaky crust and creamy filling, this pie is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give Greek spinach pie a try. You won't be disappointed.