Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 450g chopped fresh spinach

  3. 3 leeks, chopped

  4. 5 spring onions, chopped

  5. 350g crumbled feta cheese

  6. 1 bunch parsley, chopped

  7. 1 bunch dill, chopped

  8. 1 bunch mint, chopped

  9. 1 teaspoon caster sugar

  10. 250ml milk

  11. 180ml olive oil

  12. 1 pinch salt and ground black pepper to taste

  13. 300g plain flour

  14. 85g semolina

  15. 1 pinch salt

  16. 60ml olive oil

  17. 500ml water

  18. 100g grated Parmesan cheese

  19. 2 tablespoons cold butter, cut into pieces

  20. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 180 C / Gas 4. Grease a deep 23cm square baking dish.

  2. Beat the eggs in a mixing bowl, then stir in the spinach, leeks, spring onions, feta cheese, parsley, dill, mint, sugar, milk and 180ml of olive oil until evenly mixed. Season to taste with salt and pepper; set aside.

  3. Whisk together the plain flour, semolina and 1 pinch of salt in a mixing bowl. Stir in 60ml of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 23cm dish, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces and 2 tablespoons of olive oil.

  4. Bake in the preheated oven until the bottom and top has firmed and nicely browned, about 1 hour.


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