Peta is a delightful spinach pie that has been a favorite for over 30 years. Originally shared with me by a Greek neighbor, this recipe was adapted from traditional Greek methods when she first moved and couldn’t find ingredients like Feta Cheese or Filo Dough. It’s a simple yet delicious dish that even those who aren’t usually fans of spinach find irresistible. Plus, it freezes exceptionally well, making it a great make-ahead meal.
Ingredients
For the Batter:
- 1 1/2 cups Bisquick
- 1 egg
- 1 cup milk (added gradually to achieve a soft, runny dough)
For the Filling:
- 1 bag (or more) fresh spinach, finely chopped
- 1 bunch green onions, finely chopped
- 8 oz cottage cheese (or an equivalent amount of feta or tofu)
- Salt and pepper to taste
- 1 egg
- 1/4 cup oil
- A handful of raw rice
- Garlic (optional, to taste)
Spices (optional):
- Oregano
- Mint (especially if serving with lamb)
Directions
- Prepare the Batter:
- In a mixing bowl, combine Bisquick, egg, and milk. Add the milk gradually until the batter reaches a soft, runny consistency.
- Prepare the Filling:
- In a large bowl, mix together the chopped spinach, green onions, and cottage cheese. Season with salt, pepper, and optional garlic to taste.
- Beat the egg and combine it with the oil. Add this mixture to the spinach and cheese, then stir in the raw rice. The rice helps absorb moisture and adds a unique texture.
- Assemble the Pie:
- Preheat your oven to 350°F (175°C). Grease a casserole dish.
- Pour half of the batter into the bottom of the greased casserole dish, spreading it evenly.
- Layer the spinach filling over the batter, spreading it out evenly.
- Pour the remaining batter over the top of the filling, covering it completely.
- Bake:
- Bake in the preheated oven for about 1 1/2 hours, or until the top is nicely browned and the pie is set.
- Allow the pie to rest for 10 minutes before serving to help it set and make slicing easier.
- Serve:
- Enjoy this savory pie warm or at room temperature. It pairs wonderfully with a simple salad or can be served as a hearty side dish.
Tips:
- Chopping the Spinach and Onions: Using a food processor can make this step quicker and more efficient, ensuring everything is finely chopped and well-mixed.
- Freezing: This pie freezes well. To freeze, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 45 minutes, or until heated through.