Greek Inspired Pie (Blatsaria)

This recipe is a loose interpretation of Blatsaria. I've adjusted to ingredients I usually have on hand to make this more accessible. The Greek flavors of the spinach, feta and dill make this recipe taste instantly recognizable. The dough comes together quickly, making this an easy recipe. The ingredients can be adjusted too. I used turnip greens because I had them on hand. You could use other greens or increase the spinach instead.

Adapted from Create Cook Share

For the filling:

1 tablespoon oil or butter

3 spring onions, chopped

3 cloves garlic, minced

200 grams spinach, frozen (thawed) or fresh

1 bunch turnip greens, chopped (about 1.5 cups)

2 tablespoons chopped dill

2 tablespoons chopped basil or parsley

Salt and pepper, to season 

5 ounces/140 grams crumbled feta 

1 egg, beaten

 

For the dough:

1/2 cup plain Greek yogurt

2.5 tablespoons olive oil

1 egg

1/2 cup water (you may need more if your batter gets too thick)

1/2 cup all purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1/8 teaspoon baking soda 

 

Preheat oven to 375F.

 

In a large pan over medium heat, warm the oil or butter. Add the spring onions and sauté until they being to soften. Add the garlic and cook until fragrant, 1-2 minutes. Stir in the spinach and turnip greens. Mix in the dill and basil or parsley. Cook until wilted and softened, about 10 minutes. Season with salt and pepper. Once slightly cooled, mix in the feta and egg. 

 

While the greens cook, prepare your baking dish and make the dough. Great a 8”x10” baking dish. Sprinkle the bottom with a little cornmeal.

 

To make the dough, mix the Greek yogurt, olive oil, egg, and water until smooth. Add the flour, cornmeal, salt and baking soda and stir. This will be a wet batter.

 

Pour 2/3 of the batter in to the bottom of the baking dish and even it out as best as you can. Next spread the cooked greens over the batter. Then top with remaining batter. This will not cover every bit of the greens and that’s ok. 

 

Bake for 45-55 minutes, until the top is golden. 

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