Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά)
- Margaret Pahos
- 1 day ago
- 4 min read
Blatsaria (Μπλατσαριά) is a rustic Greek Spinach & Feta Pie with no filo and gluten-free from Northern Greece. A simple, wholesome dish traditionally made with leafy greens, herbs, and a cornmeal base to make a batter, instead of pastry. It’s humble, nourishing food that speaks to the heart of Greek village cooking. It's resourceful, flavourful, and deeply comforting. Let's start cooking!
The Story Behind the Recipe
My mum first made this recipe years ago, following the traditional version that used only cornmeal. Over time, we began adding a little gluten-free flour to make it lighter and fluffier, and it’s become a family favourite. It’s the perfect way to enjoy the flavours of spanakopita without the filo, especially for my daughter, who has coeliac disease.
Even if you’re not gluten-free, you can easily swap the flour for regular flour. This pie is our go-to when we want the taste and comfort of spanakopita, with a rustic, homely twist. It’s a reminder that Greek food is about more than recipes; it’s about keeping tradition alive in a way that fits our families today.
Watch How to Make It
Helpful Tips for the perfect Lazy Spanakopita
Adjust the water as needed: Gluten-free flour absorbs moisture differently. If the batter feels too thick, add 1–2 tablespoons of water at a time until it reaches a smooth, pourable consistency.
Grease the pan generously: This is key! Use plenty of olive oil or a non-stick tray to prevent sticking and help form that delicious golden crust.
Sprinkle cornmeal on the base: This step creates a beautifully crisp and slightly crunchy bottom layer, just like traditional Greek pies baked in wood-fired ovens.
Don’t skip the baking soda: It helps the batter rise slightly and gives the pie a light, fluffy texture even without gluten.
Let it rest before slicing: Allowing the blatsaria to cool for 20–30 minutes helps it set and makes cutting neat squares much easier.
Serve warm or at room temperature: Like most Greek pies, it tastes just as good the next day and travels beautifully for picnics or lunches.
Swap for regular flour if you’re not gluten-free: The recipe works just as well with plain wheat flour, it’s a wonderful base for everyone to enjoy.
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Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά)
Greek Spinach & Feta Pie with no filo and gluten-free
Serves: 10
Prep time: 20 min
Cook time: 50 min
Cooling: 20 min
INGREDIENTS
Filling
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
Pan prep
Plenty of olive oil (ελαιόλαδο) for greasing
1–2 tbsp fine white cornmeal (καλαμποκάλευρο)
(For best results, use PAN cornmeal)
Batter
1¼ cups (200 g) Greek yoghurt (γιαούρτι)
40 ml olive oil (ελαιόλαδο)
2 eggs (αυγά)
1 ¼ cups (300 ml) water (νερό) - add 1–2 tbsp extra if needed to keep batter pourable
100g (app. 1 cup) plain flour (αλεύρι)
100g (app. 1 cup) PAN White Cornmeal (καλαμποκάλευρο)
1 teaspoon sea salt (αλάτι)
½ tsp baking soda (σόδα ψησίματος)
1-2 tablespoons white sesame seeds
INSTRUCTIONS
Preheat the oven to 190 °C (fan-forced).
Prepare the leek and greens:
Slice the leek and sauté in a couple of tablespoons of olive oil over gentle heat for 3 minutes until gently caramelised.
In a large bowl, combine the spinach, spring onions, sautéed leek, dill, parsley, salt, and pepper. Squeeze gently and mix until the greens soften slightly. Add the feta, stir through until combined and set aside.
Prep the pan: While the greens cool slightly, generously grease a 20 × 30 cm baking pan or 30cm round baking tray with plenty of olive oil. Sprinkle 1 tablespoon white cornmeal evenly over the base.
Make the batter: In a separate bowl, whisk together Greek yoghurt, olive oil, eggs, and water until smooth. Add gluten-free flour, white cornmeal, sea salt, and baking soda. Whisk until a smooth, slightly runny batter forms. Adjust water slightly if needed to maintain pourable consistency.
Assemble the pie: Pour 2/3 (two-thirds) of the batter into the prepared pan and spread evenly. Spoon the filling evenly over the batter. Pour the remaining batter over the filling, allowing some of the greens and feta to peek through. Sprinkle with sesame seeds.
Bake: Bake for 45-50 minutes, or until the top is golden and set. Loosely cover with foil if the top browns too quickly.
Cool and serve: Allow to rest for 20–30 minutes before cutting into squares. Serve slightly warm or at room temperature. It’s also delicious cold, straight from the fridge, especially if made the day before.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
