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Filo-less Spinach and Feta Greens Pie (No Pastry)

COOK TIME:

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SERVES:

10-12

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A simple greens pie made without pastry, built on a light flour batter that holds everything together as it bakes. In my hometown, this kind of pie is known as mousounta (μουσούντα), made with whatever greens and herbs are available at the time. The exact combination changes, but the structure stays the same.
Recreating it with the UK seasonal crops took some adjustment and as long as you keep these quantities you can experiment with different greens.
This version uses spinach, chard, nettles and wild garlic, with parsley and dill folded through at the end. Nettles add a deeper, more mineral flavour, while wild garlic lifts the mix. The result is a pie that sits somewhere between soft and set, with crisp edges and a light centre.
Nutritionally, it is built around a high proportion of leafy greens, making it rich in fibre as well as minerals such as iron, calcium and magnesium. The variety of greens contributes different micronutrients, while the herbs provide vitamin C, which supports iron absorption. The carbohydrates from the flour keep the pie together in a relatively small amount compared to the volume of vegetables, so the overall structure still remains relatively light.
Feta cheese is totally optional. I fact the traditional recipe doesn’t use feta but if used, it adds protein, fat and salt, making the pie absolutely delicious!

ALLERGENS: GLUTEN (FLOUR), DAIRY (if using)

Homemade ricotta

Ingredients 

2 large leeks (approx. 500g), finely sliced

350g baby spinach

250g rainbow chard, stems and leaves finely sliced (approx. 1cm ribbons)

70g nettle tops

150g wild garlic, chopped

½ cup parsley, chopped

½ cup dill, chopped

150g organic strong flour

50ml extra virgin olive oil, plus 1 tbsp for sautéing and extra for the tray

400g organic feta, crumbled (optional)

½ tsp sea salt, or 1½ tsp if not using feta

Instructions

  1. Preheat the oven to 170°C. Lightly oil a 31 × 24 cm stainless steel tray.

  2. Bring a pan of water to the boil. Add the nettle tops and blanch for 1 minute. Drain, rinse briefly under cold water, then squeeze out the excess moisture. Transfer to a large bowl.

  3. Bring the water back to the boil. Add the spinach and blanch for approx. 1 minute, until wilted. Drain and rinse under cold water. Using your hands, gently squeeze out as much moisture as possible, then add to the bowl with the nettles.

  4. Heat the olive oil in a wide pan over a medium-low heat. Add the leeks with a small pinch of salt and cook for 10 to 12 minutes, until soft but not coloured. Remove from the pan and set aside to cool slightly.

  5. In the same pan, add the chard stems with about ½ tablespoon olive oil and cook for 2 to 3 minutes, until just softened.

  6. Add the leeks and chard stems to the bowl with the greens. Leave the mixture to cool for 5 to 10 minutes, then fold in the wild garlic, parsley and dill.

  7. In a separate bowl, mix the flour and salt.

  8. Drizzle the olive oil over the greens and mix through. Add the flour and gently fold it in using your hands, making sure it is evenly distributed. The flour will absorb any remaining moisture as the pie bakes.

  9. If using feta, fold it through gently at this stage.

  10. Transfer the mixture to the prepared tray and spread it evenly to a depth of about 1.5 to 2 cm.

  11. Add 1 tablespoon of water to the bowl used for the greens. Use your hand to loosen any remaining flour and herbs, then pour this over the surface of the pie and spread it lightly.

  12. Bake for 45 to 50 minutes, until set and lightly golden on top, with deeper colour around the edges.

  13. Leave to rest for at least 1 hour before slicing. It is even better the next day.

*The nutritional values in these recipes are AI-generated estimates and should be used as a guideline. Actual values may vary based on ingredient brands, cooking methods, and portion sizes. For the most accurate information, please check product labels or consult a nutrition professional

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Homemade ricotta (GF)

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