Lazy Spanakopita – Gluten Free Greek Blatsaria Recipe

Introduction

Lazy Spanakopita is a delightful gluten-free Greek blatsaria that combines fresh spinach, herbs, and creamy feta in a simple batter. This easy-to-make dish offers all the flavors of traditional spanakopita without the fuss of phyllo pastry. Perfect for a family meal or casual gathering.

Ingredients

• 200 g spinach (σπανάκι)
• 2 large spring onions (φρέσκα κρεμμυδάκια), finely chopped
• 1 leek (πράσο), sliced and caramelised
• ¼ cup dill (άνηθο), finely chopped
• ½ cup parsley (μαϊντανό), finely chopped
• ½ teaspoon sea salt (αλάτι)
• Freshly ground black pepper, to taste
• 150 g feta cheese (φέτα), crumbled
• Plenty of olive oil (ελαιόλαδο) for greasing
• 1–2 tbsp fine white cornmeal (καλαμποκάλευρο) for pan preparation
• 1¼ cups (200 g) Greek yoghurt (γιαούρτι)
• 40 ml olive oil (ελαιόλαδο)
• 2 eggs (αυγά)
• 1¼ cups (300 ml) water (νερό), plus 1–2 tbsp extra if needed
• 100 g (approx. 1 cup) plain flour (αλεύρι)
• 100 g (approx. 1 cup) PAN White Cornmeal (καλαμποκάλευρο)
• 1 teaspoon sea salt (αλάτι)
• ½ teaspoon baking soda (σόδα ψησίματος)
• 1–2 tablespoons white sesame seeds

Instructions

1. Step 1: Preheat the oven to 190 °C (fan-forced).
2. Step 2: Slice the leek and sauté in a couple of tablespoons of olive oil over gentle heat for about 3 minutes until gently caramelised.
3. Step 3: In a large bowl, combine the spinach, spring onions, sautéed leek, dill, parsley, sea salt, and freshly ground black pepper. Squeeze gently and mix until the greens soften slightly. Add the crumbled feta and stir through until combined. Set aside to cool.
4. Step 4: Generously grease a 20 × 30 cm baking pan or 30 cm round baking tray with plenty of olive oil. Sprinkle 1 tablespoon of fine white cornmeal evenly over the base to prevent sticking.
5. Step 5: In a separate bowl, whisk together the Greek yoghurt, olive oil, eggs, and water until smooth. Add the plain flour, white cornmeal, sea salt, and baking soda. Whisk until you have a smooth, slightly runny batter. If needed, add a little more water to keep the batter pourable.
6. Step 6: Pour two-thirds of the batter into the prepared pan and spread it evenly. Spoon the spinach and feta filling evenly over the batter. Pour the remaining batter over the filling, allowing some greens and feta to peek through.
7. Step 7: Sprinkle the top with white sesame seeds.
8. Step 8: Bake for 45–50 minutes, or until the top is golden and set. If the top browns too quickly, loosely cover with foil partway through baking.
9. Step 9: Allow the pie to rest for 20–30 minutes before cutting into squares. Serve slightly warm, at room temperature, or cold from the fridge.

Tips & Variations

• For best results, use PAN brand white cornmeal for the batter and pan preparation to improve texture.
• You can substitute fresh dill with a teaspoon of dried dill if fresh is unavailable.
• Adding a handful of chopped mint or oregano can give a different herbaceous twist.
• Serve with a squeeze of lemon juice for a fresh, tangy contrast.

Storage

Store leftover spanakopita covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain its texture. It is also delicious cold, straight from the fridge, making it great for make-ahead meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before mixing it into the filling to avoid a soggy pie.

Is this recipe suitable for a gluten-free diet?

Absolutely. This recipe uses gluten-free flour and cornmeal, making it safe for those avoiding gluten.

Lazy Spanakopita – Gluten Free Greek Blatsaria Recipe

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★★★★★

5 from 137 reviews

Lazy Spanakopita is a quick and easy gluten-free Greek blatsaria pie featuring a vibrant filling of spinach, caramelised leek, fresh herbs, and feta cheese enveloped in a smooth cornmeal and yogurt batter. This version eliminates traditional phyllo pastry, creating a moist, tender bake that’s perfect served warm, at room temperature, or chilled.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Vegetarian Pie
• Method: Baking
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Filling

• 200 g English spinach (σπανάκι)
• 2 large spring onions (φρέσκα κρεμμυδάκια), finely chopped
• 1 leek (πράσο), sliced and caramelised
• ¼ cup dill (άνηθο), finely chopped
• ½ cup parsley (μαϊντανό), finely chopped
• ½ teaspoon sea salt (αλάτι)
• Freshly ground black pepper, to taste
• 150 g feta cheese (φέτα), crumbled

Pan prep

• Plenty of olive oil (ελαιόλαδο) for greasing
• 1–2 tbsp fine white cornmeal (καλαμποκάλευρο), preferably PAN cornmeal

Batter

• 1¼ cups (200 g) Greek yoghurt (γιαούρτι)
• 40 ml olive oil (ελαιόλαδο)
• 2 eggs (αυγά)
• 1¼ cups (300 ml) water (νερό), plus 1–2 tbsp extra if needed
• 100g (approx. 1 cup) plain flour (αλεύρι)
• 100g (approx. 1 cup) PAN white cornmeal (καλαμποκάλευρο)
• 1 teaspoon sea salt (αλάτι)
• ½ teaspoon baking soda (σόδα ψησίματος)
• 1–2 tablespoons white sesame seeds

Instructions

1. Preheat the oven: Preheat your oven to 190 °C (fan-forced) to ensure a steady and even heat for baking the pie.
2. Prepare the leek and greens: Slice the leek and sauté it gently in a couple of tablespoons of olive oil over low heat for about 3 minutes until caramelised and soft. In a large bowl, combine the spinach, finely chopped spring onions, caramelised leek, dill, parsley, sea salt, and freshly ground black pepper. Gently squeeze and mix the greens until they soften slightly, then fold in the crumbled feta cheese and set this flavorful filling aside.
3. Prepare the baking pan: Generously grease a 20 × 30 cm baking pan or 30 cm round baking tray with plenty of olive oil. Sprinkle 1 tablespoon of fine white cornmeal evenly over the base to help prevent sticking and add texture.
4. Make the batter: In a separate mixing bowl, whisk together the Greek yoghurt, olive oil, eggs, and water until smooth. Gradually add the plain flour, white cornmeal, sea salt, and baking soda, whisking continuously to form a smooth, slightly runny batter. Adjust the water quantity by adding 1–2 extra tablespoons if necessary to keep the batter pourable.
5. Assemble the pie: Pour two-thirds of the batter into the prepared pan and spread it out evenly. Spoon the spinach and feta filling evenly over this base layer. Pour the remaining batter over the filling, allowing the greens and feta to remain visible through the top layer. Finally, sprinkle the surface with white sesame seeds for a nutty crunch.
6. Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the top is beautifully golden and set firm. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
7. Cool and serve: Let the pie rest for 20–30 minutes after baking to allow the flavors to meld and the texture to set. Cut into squares and serve slightly warm or at room temperature. This pie also tastes delicious cold, especially if prepared the day before.

Notes

• Use fine PAN white cornmeal for the best texture and flavor in both the batter and pan preparation.
• Adjust water in the batter to maintain a pourable consistency, adding a little extra if needed.
• Resting the baked pie before slicing helps it hold together better and enhances flavors.
• This gluten-free recipe uses a cornmeal and flour batter, offering a great alternative to traditional phyllo dough.
• The pie is versatile and enjoyable served warm, at room temperature, or chilled.

Keywords: Lazy Spanakopita, Gluten Free Spanakopita, Greek Blatsaria, Spinach Pie, Gluten Free Greek Pie, Greek Vegetarian Pie, Cornmeal Pie, Feta Cheese Pie