Lazy Spanakopita (Gluten-Free Greek Blatsaria)
Updated: 11 hours ago
This Lazy Spanakopita (Greek Blatsaria - Μπλατσαριά) is a rustic gluten-free spinach and feta pie with a golden cornmeal crust, tender greens and no filo pastry. A comforting Greek family recipe that's wonderfully simple to make.
About This Lazy Spanakopita (Greek Blatsaria)
Blatsaria (Μπλατσαριά) is a traditional Greek pie from Epirus in northern Greece, made with leafy greens and a simple cornmeal-based batter rather than layers of filo pastry. It's the kind of humble, resourceful cooking that has been part of Greek village kitchens for generations.
My mum first made this pie using only cornmeal, following the traditional way she knew. Over time, we began adding a little gluten-free flour to make the texture lighter and fluffier, and it became a family favourite. It's a lovely way to enjoy all the familiar flavours of spanakopita without having to make or work with filo pastry.
Making this version gluten-free also means my daughter, who has coeliac disease, can enjoy a dish that's been part of our family cooking for years.
What I love most is the contrast between the golden cornmeal crust and the soft filling of spinach, leek, fresh herbs and feta. It's simple Greek home cooking, adapted for our family while keeping the spirit of the original recipe alive.
Watch How to Make Lazy Spanakopita (Greek Blatsaria)
Helpful Tips
Getting the Batter Consistency Right.
The batter should be smooth and pourable, similar to thick pancake batter. Different gluten-free flour blends absorb liquid differently, so if the mixture seems too thick, add 1–2 tablespoons of water at a time. If it's too thin, add a little extra gluten-free flour.
Creating a Golden, Crisp Base.
Generously grease the baking tray with olive oil and sprinkle cornmeal over the base before adding the batter. This creates a lovely golden crust and slightly crunchy texture that contrasts beautifully with the soft spinach and feta filling.
Choosing the Cornmeal.
I use P.A.N. Pre-Cooked White Corn Meal for this recipe. It's different from ordinary raw cornmeal or polenta, so I recommend using the same product for the most consistent results. I haven't tested other cornmeal varieties in this particular recipe.
Why the Baking Soda Matters.
The bicarbonate of soda reacts with the acidity of the Greek yoghurt, helping the batter rise slightly and giving the pie a lighter texture without gluten.
Using Different Greens.
Blatsaria is traditionally made with seasonal leafy greens, so you can experiment with silverbeet or other suitable garden greens instead of using only spinach. Different greens may contain more moisture, so make sure they're well drained before adding them to the filling.
Make Ahead, Storage and Reheating.
Blatsaria is lovely made ahead and can be served warm, at room temperature or cold. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave until thoroughly hot, or warm them in the oven to help restore the crisp edges.
Serving and Lunchboxes.
Enjoy Blatsaria with a fresh Greek salad, alongside soup or as part of a shared lunch. It's also lovely packed into lunchboxes or taken on picnics, provided it's kept chilled until needed.
Perfect for Entertaining.
Blatsaria is wonderful for special occasions, drinks and feeding a crowd. Simply cut into bite-sized squares and arrange on a large serving platter. It's easy to prepare ahead, lovely served warm or at room temperature, and perfect for sharing with family and friends.
More Gluten-Free Spanakopita Recipes to Try
Lazy Spanakopita (Gluten-Free Greek Blatsaria
Serves: 10
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Recipe Category: Side Dish, Appetiser, Main Dish
Recipe Cuisine: Greek
INGREDIENTS
Filling
200 g English spinach, or a variety of seasonal leafy greens
2 large spring onions, finely chopped
1 leek, sliced
¼ cup fresh dill, finely chopped
½ cup fresh parsley, finely chopped
½ teaspoon sea salt
Freshly ground black pepper, to taste
150 g Greek feta, crumbled
Pan Preparation
Plenty of olive oil, for greasing the tray and sautéing the leek
1–2 tablespoons P.A.N. Pre-Cooked White Corn Meal, for sprinkling over the base
Batter
200 g (approximately 1 cup) Greek yoghurt
40 ml olive oil (2 Australian tablespoons)
2 eggs
1¼ cups (300 ml) water, plus an additional 1–2 tablespoons if needed
100 g (approximately 1 cup) gluten-free plain flour
100 g (approximately 1 cup) P.A.N. Pre-Cooked White Corn Meal
1 teaspoon sea salt
½ teaspoon bicarbonate of soda (baking soda)
Topping
1–2 tablespoons white sesame seeds
INSTRUCTIONS
1. Preheat the Oven
Preheat the oven to 190°C fan-forced.
2. 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 softened.
In a large bowl, combine the spinach, spring onions, sautéed leek, dill, parsley, salt and pepper. Gently squeeze and mix the greens with your hands until they soften slightly.
Add the crumbled feta, stir to combine and set aside.
3. Prepare the Baking Tray
Generously grease a 20 × 30 cm baking tray or a 30 cm round baking tray with olive oil.
Sprinkle 1 tablespoon of P.A.N. white cornmeal evenly over the base.
4. Make the Batter
In a separate bowl, whisk together the Greek yoghurt, olive oil, eggs and water until smooth.
Add the gluten-free plain flour, P.A.N. white cornmeal, sea salt and bicarbonate of soda. Whisk until a smooth, slightly runny batter forms.
If the batter is too thick, add 1–2 tablespoons of water at a time until pourable. If too thin, add a little extra gluten-free flour. The consistency may vary depending on the flour brand used.
5. Assemble the Blatsaria
Pour two-thirds of the batter into the prepared baking tray and spread evenly over the base.
Spoon the spinach and feta filling evenly over the batter.
Pour the remaining batter over the filling, allowing some of the greens and feta to peek through. Sprinkle with white sesame seeds.
6. Bake
Bake for 45–50 minutes, or until the top is golden and set.
If the surface begins to brown too quickly, cover loosely with foil for the remaining baking time.
7. Rest and Serve
Allow the Blatsaria 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 refrigerator, especially when made the day before.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
I love that it looks so easy, and with ingredients you may already have. I do not buy phyllo unless I have a specific project, but do have cornmeal.