Lazy Spanakopita without Phyllo

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Thinly slice 6-8 scallions and transfer them to a skillet.

Add olive oil and cook the scallions over medium heat for about 3-4 minutes until soft and slightly golden.

Add 1 pound of baby spinach leaves in batches, seasoning each with salt and pepper, and cook until wilted and liquid evaporates.

Remove from heat and chop about 1/2 bunch of fresh parsley, adding it to the spinach mixture along with 1 teaspoon of dried dill and 1 teaspoon of dried mint.

Mix in 300 g of feta cheese and taste for seasoning, adding more salt and pepper if needed.

Whisk 2 eggs in the side of the pan and mix everything together, adding 1-2 tablespoons of semolina flour if the mixture is too wet.

In a mixing bowl, combine 1 cup of Greek yogurt, 1/4 cup of olive oil, and 2 cups of water, whisking until combined.

Add 2 1/2 cups of all-purpose flour and 1 cup of cornmeal to the mixture and mix until the batter is smooth.

Lightly grease a baking tray with melted butter and sprinkle semolina flour on top.

Spread about 3/4 of the batter on the bottom of the pan, then top with the spinach filling.

Drizzle the remaining batter over the top of the spinach filling and crumble some feta cheese on top.

Preheat the oven to 350°F and bake for 1 hour until golden and slightly crispy.

Let it sit at room temperature for 15-20 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens