Make Ahead
Batsaria (Phyllo-less Spanakopita)
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69 Reviews
Mae
May 22, 2020
I just made a veganized version of this based on what I had on hand. It is very good! Only two things I would do differently - 1 tbs seems like way too much salt! I used half a tbs which was pretty good, and still could have used less. Second, next time I will put more batter on the bottom, only because I think it could use less on top.
Debbi
July 10, 2019
So happy I read the reviews because this is a five star dish, not three stars per the ratings. I don't have anything to add to others glorious comments, just wanted to chime in as I am currently enjoying leftovers for breakfast. Useful tips from others: make the entire recipe, you will enjoy every bite. I used the Costco size bag of spinach as someone recommended as well as the feta crumbles from Costco. I did increase the feta a bit as it isn't as quite the same as the good stuff from the deli. I love phyllo dough so was a bit apprehensive about the batter but it is delicious. I will be making this again. Thanks for sharing your family recipe.
despina
May 24, 2018
Thank you for this recipe! My mother is from Ioannina and Batsaria is something my grandmother always makes for us when we visit her there. She is 89 years old now but still greets us with a warm "tapsi" of it whenever we visit!
despina
May 24, 2018
She is a very special yiayia indeed! She has passed on many recipes to my mother (who is also an amazing cook!) who in turn has taught me. I now have a 3 year old and a 5 year old daughter who tell me that Greek food is their favourite! We live in Ontario Canada.
Eleni F.
November 14, 2017
There is no such thing as ''Bulgarian" feta! Feta cheese is Greek.
webpossum
March 25, 2018
Actually Greece doesn’t hold a monopoly on feta - Bulgarian feta is delicious! https://www.bonappetit.com/test-kitchen/primers/article/feta-guide
Jane
July 21, 2019
Costco has a wonderful Bulgarian feta that is far superior to the typical feta found in many dairy aisles. It comes in a tub with lots of brine. I use the brine to marinate chicken (a la Melissa Clark's Feta-Brined Roast Chicken on this site).
Allon
November 12, 2016
Prepared the Batsaria last night and loved it.
Thank you for this wonderful recipe.
Thank you for this wonderful recipe.
witloof
March 27, 2016
I made this for Easter lunch today using a mixture of spinach, kale, and tatsoi, and it was lovely. I don't cook with canola oil, so I substituted olive oil. Thanks for a great recipe -- I'm sure I'll be making this again.
NC
February 5, 2016
An excellent recipe but way too salty for us. I used 2 lbs of thawed and squeezed frozen spinach and it came out beautifully. I think with the feta you can cut back on the salt significantly. I will use a teaspoon instead of a tablespoon of the kosher salt next time. It was great, yummy and made a quick weeknight dinner! I highly recommend it.
Rebecca C.
December 24, 2015
I read most of the comments before cooking this myself and decided to follow the recipe, as written. My only adjustment was to cut the quantity by 3/4, making enough to nicely fill a 9x9 baking dish. It was delicious, even made by someone like me who can seem to get any kind of batter exactly right!
em-i-lis
October 23, 2015
Stephanie, Please remind me: If I want to freeze this, do you recommend cooking completely first?
Charlene D.
June 11, 2015
I made a batch yesterday and have eaten it hot out of the oven, room temperature, and cold, and it's a fantastic, all-purpose meal. I think I like it even better than traditional spanakopita. Thank you, cookbookchick for sharing! A couple observations:
- I used it to clean out my CSA share, and it was delicious with a wide variety of tender greens, not just spinach. Mine included chard, curly endive, sorrel, dill, parsley, and tarragon -- ridiculously good.
- I noticed a couple of comments about salt. As suggested by the recipe, I salted the filling to taste, and it came out great. However, I didn't taste the batter before baking, and afterwards, found the crust to be a tad bland. When I make it again, I plan to add an extra teaspoon of salt to the batter.
- I used it to clean out my CSA share, and it was delicious with a wide variety of tender greens, not just spinach. Mine included chard, curly endive, sorrel, dill, parsley, and tarragon -- ridiculously good.
- I noticed a couple of comments about salt. As suggested by the recipe, I salted the filling to taste, and it came out great. However, I didn't taste the batter before baking, and afterwards, found the crust to be a tad bland. When I make it again, I plan to add an extra teaspoon of salt to the batter.
Surin
March 5, 2015
I've made this a few times and have made some adjustments:
- used olive oil instead of butter (and less of it - probably a quarter cup rather than over a half cup like the recipe calls for)
- added in mustard greens
- added a little lemon juice
- added in dill and mint
- and most importantly: BLANCHED THE SPINACH. If you make this with fresh spinach, I defy you to fit it into ANY size bowl! Blanching the spinach right before and wringing it out halved the volume and didn't seem to affect the final outcome at all, comparing the times I've made this without blanching to when I have.
Great recipe, sorry for my character flaw of needing to fiddle with it!
- used olive oil instead of butter (and less of it - probably a quarter cup rather than over a half cup like the recipe calls for)
- added in mustard greens
- added a little lemon juice
- added in dill and mint
- and most importantly: BLANCHED THE SPINACH. If you make this with fresh spinach, I defy you to fit it into ANY size bowl! Blanching the spinach right before and wringing it out halved the volume and didn't seem to affect the final outcome at all, comparing the times I've made this without blanching to when I have.
Great recipe, sorry for my character flaw of needing to fiddle with it!
jennifer
January 29, 2015
I made this last night and have been snacking on it all day. I only had a 1 lb package of baby spinach in the house - so I halved the recipe, though perhaps added a bit over half of garlic and feta. It is delicious - but I don't actually 'get' the batter part of the recipe. Of course I get that it is a quick and easy replacement for phyllo, but I don't get what it adds to the dish - it didn't do much for me. I'll try it without the batter next time, perhaps throw in an extra egg, drizzle with butter, and see what happens. Otherwise...I'm mulling over other ideas for batter replacement.....or other ways to use this dish - on pizza? layered with shrimp? over crisp latkes?
CWA22
January 26, 2015
I loved this! However, I found that the spinach quantity was too large. I couldn't fit it into the lasagna pan - not even close. I think two bags is right, not two pounds. Probably my mistake. Note: my family liked this even better the second day when it had firmed up a bit. It's even good cold!
Iap
January 8, 2015
I made this tonight and it was excellent. I had a 1 pound bag of frozen spinach so I used that, drained. I also added zest of one Meyer lemon and a little extra pepper on top. Really great recipe. Thank you!
Jean O.
January 3, 2015
I used two 10 ounce bags of fresh spinach -- definitely enough. I also used whole wheat flour. Phenomenally good!
bistrobistro
December 24, 2014
So love this dish. I have made it many times and LOVE love love it every time. Thank you again! I almost want to make fritters of the spinach with batter so as not to wait so long - it is sooo hard :)
Lauren K.
December 8, 2014
So excited just put mine in the oven and the house DOES smell wonderful! It's going to be a loooong hour but I'm thinking def worth the wait! Thanks for the recipe..
Am9
November 24, 2014
I think using batter takes away from this dish... I would prefer the phyllo or none... an actual crustless spanikopita...
Robin
November 24, 2014
Did you try the recipe? I am a huge fan of the traditional phyllo recipe but absolutely love this version. I sometimes find myself daydreaming about it!!
susanna.faygenbaum
November 24, 2014
I want to make this for Thanksgiving. Do you think I can prepare it the night before and bake it next day?
Robin
November 24, 2014
I think I would assemble the spinach mixture and keep the batter separate. When you're ready to bake then pour on the batter.
But, I also agree with Emily above, it's still delicious the next day and the day after!!
But, I also agree with Emily above, it's still delicious the next day and the day after!!
Franca
October 31, 2014
Had this last night for supper. We replaced the parsley with dill and added some ricotta to the mix. Really delicious. Looking forward to lunch to eat the leftovers. Thanks for a lovely recipe.
NotTooSweet
September 19, 2014
YUM! Really delicious and easy to make. Used a lot less salt since my Greek feta was pretty salty. Only two of us so I halved the spinach and batter recipes (except for the one egg in the batter :) and it came out great. Can't wait to make this for guests, just know it will be a hit! Thanks!
ghainskom
September 10, 2014
Simple recipe but really tasty. Me and my 7yo had this with sausage on the side. A keeper.
ghainskom
June 29, 2015
Last times I made this I used frozen spinach. Since it's spinach season I figured I'd try it with fresh spinach this time and I second Surin: blanch the spinach and press the water out. It will make it much more manageable.
Robin
April 6, 2014
I love this recipe! I had a ton of spinach in the house so it was perfect timing. I have to admit I ate it at all different times of the day- morning, noon and night. Sometimes heated up sometimes cold, sometimes just heated enough to take the chill off. Love, love love!
Antigoni S.
March 3, 2014
cookbookchick, they LOVED it! Like all good Greek's I made a couple of additions, adding lemon juice and fresh dill to it, but otherwise followed your recipe exactly and they were blown away! Thank you for this great new recipe to add to the Greek heritage collection!!!
Antigoni S.
February 26, 2014
I am making this dish this weekend for 6 Greek Mom's! Can't wait to see what the think! Thanks for the new idea for Spanskopita!
bistrobistro
February 7, 2014
Oh yes!!!!!! That is one delicious recipe! I am still waiting for it to cool off but had to get a few forkfuls in. So delicious that it will be a weekly regular. Super easy and soooooo darn tasty! :)
Randi
February 3, 2014
Sounds great. Spinach Pie is one of the few foods I though irreplaceable now that I have to eat Gluten Free. I will try this with cup4cup Gluten Free flour.
strozyk
April 6, 2014
Gluten free flour will work fine in this. Cup for cup may be a bit gummy (not my fave - I think Shauna Ahern and Dr. Jean Layton have totally-worth-making blends, and I'm partial to chia/psyllium instead if xanthan) but it should be fine. If you have a scale, maybe not how much up you use. Weight makes such a difference when subbing in GF flours.
healthierkitchen
February 2, 2014
Just want to be sure cbc, the spinach goes into the baking pan unooked and cooks down while in the oven?
Diane
February 1, 2014
I made this tonight. I had a terrible lapse in judgement and only made a half batch. Absolutely delicious, and yes, it will perfume your house beautifully as it cooks! My husband is already asking me to make it again.
Lo
January 31, 2014
Any thoughts on what to do with leftover batter?
I made a full size batter recipe, and only a half size spinach mixture, now I have leftover batter that I would really like to make into something else.
By the way, this is DELICIOUS!
I made a full size batter recipe, and only a half size spinach mixture, now I have leftover batter that I would really like to make into something else.
By the way, this is DELICIOUS!
paula K.
January 26, 2014
I reduced the butter by a third and the salt in the spinach by a half, and it was delicious. A bit cumbersome working with that much spinach when it's raw, but the salt broke it down enough that I could get it in my lasagna pan. Will make again for sure. Thank you!
Maimsie
January 23, 2014
Thank you, cook book chick! This recipe is fabulous. I've made it already and it's a big hit with everyone. Even my grandchildren who just can't get enough. Love it!
bonniedalyan
January 23, 2014
Sounds so good, I can't wait to try it! Any thoughts on how this might be if made with olive oil? I really don't like the taste of butter.
alexia S.
January 23, 2014
My family's batsaria involves a 10x15 sheet pan, heated in the oven, with a layer of olive oil on top until it shimmers. Then, add the spinach cheese mixture and a thin pancake-like batter with more olive oil on top. It bakes up very thin, less than an inch. And crispy around the edges, soft in the middle. And we use whatever greens are available too!
Thanks, cookbookchick for reminding me about this recipe! I think I will be making one this weekend. :)
Thanks, cookbookchick for reminding me about this recipe! I think I will be making one this weekend. :)
Tinaindenver
January 22, 2014
Looks great, but even cutting the butter in half seems like too much to be healthy. Has anyone tried it with less butter?
Keesje
January 22, 2014
I am defo going to try this but as I'm wheat free maybe with buckwheat or rice flour. And also can I make it with frozen spinach?
Marilena |.
January 22, 2014
This is the first time I comment on Food52…… Ioannina is the town in NW Greece where I was born too, so I am very familiar with this version of spanakopita and it is indeed delicious! I can't wait to try your version.
Thank you for posting a recipe from a less-known part of Greece!
Thank you for posting a recipe from a less-known part of Greece!
mauigirlcooks
January 22, 2014
I can't wait to try this! Spinach has been rather pricey at our farmer's market lately, so will probably try it with the beautiful Swiss chard we get. Yum!
Maimsie
January 23, 2014
I've found that the best place to get spinach is at Costco. Huge bags for under $6.
alexia S.
January 22, 2014
What part of Greece is your family from? My Yiayia is from Ioannina and this is how my family eats spanakopita, it's my favorite ever!
fearlessem
January 16, 2014
This sounds great, and I'm really intrigued. But is a stick and a half of butter really necessary? Reading the recipe, I can't quite figure out what function it is serving (other than of course making this both more delicious and more fattening?) Could I cut the butter way back and still have a good result?
inpatskitchen
January 16, 2014
So happy for you! We really loved it and I know we'll be making often!
Ted D.
January 3, 2014
Did I read this wrong? The spinach goes into the mixture raw? Doesn't that create a ton of moisture in the final dish?
healthierkitchen
December 31, 2013
I was at the said party and it is delicious and something a little different. I've saved it to make soon!
inpatskitchen
December 31, 2013
This is right up my alley since I'm so filo challenged! Saved and will probably be made right after my next grocery trip!! Thanks so much for sharing!
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