Traditionally a spanakopita has layers of crispy, flaky pastry with a thin layer of spinach and feta in between. I always thought this should be the other way around. There should be more of the spinach and feta filling and less of the pastry. Why? Because I’ve never been a huge fan of pastry and I always thought the filling never got enough credit. Every Greek talks about making the perfect pastry for spanakopita and I couldn’t care less. I mean its yummy but not what I focus on. I always thought the best part was the filling. So when my spinach, herbs and shallots grew in my little suburban garden I decided to make my own Spanakopita with no pastry and call it My Pastry-Less Spanakopita.
All the evidence I needed was when my son said, “Mummy, this is so good that I could have it at school for lunch every day!” and that is from a boy who loves sandwiches more than life itself!
This PastryLess version of Spanakopita is really quick and easy to prepare. Leftovers can be eaten cold (lunchbox meal) or hot by just heating in the microwave or conventional oven. Best of all, it made an amazing breakfast the next day. Hope you enjoy this version as much as we did. Tag me in your creations! I would love to see how much you all enjoy it. I’m super proud of this recipe! Hugs x
400g silverbeet spinach, washed, dried and finely chopped, stems and leaves
100g almond meal OR 1/2 cup plain flour
200g feta, crumbled
200g tasty cheese, grated
40g fresh herbs (approx. 1 cup of mint, parsley and dill combined)
8 eggs, whisked
3 green onions / shallots, finely sliced
1 tsp chia seeds
1/4 cup milk
freshly ground pepper
In a deep bowl, combine well all ingredients.
Preheat oven to 180C fan forced and line a baking dish approximately 20cm x 15 cm.
Pour spinach and feta mixture into tray and flatten with the back of a spoon.
Bake for 45 minutes or until the centre is cooked.
Cool on a wire rack and when partially cooled cut into slices. Serve as finger food, entrée or as a main meal with a side salad, steamed rice or with a steak.