But with layer upon layer of delicately painted phyllo, its a commitment to prepare.
Batsaria is a deeply flavorful cousin to showy spanakopita, and deserves a place in the limelight, too.
Batsaria is traditionally made with wild greens that are hand-harvested, then blanched and squeezed.
Simply Recipes / Frank Tiu
It scratches the same flavorful itch as spanakopita while shining as a unique dish in its own right.
When youre craving a hearty serving of garlicky, herby greens laced with feta cheese, try making batsaria.
What Is Batsaria?
Simply Recipes / Frank Tiu
Spanakopitais just one of the many pies made from leafy greens that we owe to the Greek tradition.
Over the years, Ive learned that all the Greek green-packed pies spring from horta.
Horta is a Greek term for the wild greens and herbs that have been picked and served since antiquity.
Simply Recipes / Frank Tiu
My friend John Rossakis, a Greek-American who lives in Minneapolis, shared his childhood experiences with horta.
The resulting pot of greens was a treasured dish, and one he craves to this day.
His mothers penchant for horta has a deeper significance.
Simply Recipes / Frank Tiu
She and his father were refugees during WWII, living in refugee camps in Turkey and Cyprus.
If youve got a garden or CSA box brimming with chard or kale, sub two pounds of greens.
Stem, chop, and blanch before using.
Simply Recipes / Frank Tiu
More Recipes from Greece
Easy Batsaria
Thaw the frozen greens in the refrigerator overnight.
This recipe serves 16 as part of a meal or an appetizer.
If youre serving as a main dish, it serves 10.
Simply Recipes / Frank Tiu
Crumble the feta, reserving 1/2 cup for the topping.
Whisk the 4 eggs in a medium bowl really well, then add to the greens mixture and toss.
Reserve the egg bowl.
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In a large bowl, whisk together the flour, baking powder, and salt.
Sprinkle the greens mixture into the pan.
Drizzle the remaining batter over the filling, then drizzle the remaining melted butter over the top.
Simply Recipes / Frank Tiu
Bake until golden on top and bubbling around the edges, 50 to 60 minutes.
Let cool for 5 minutes on a rack before cutting.
Leftovers keep, tightly covered in the refrigerator, for up to 5 days.
Simply Recipes / Frank Tiu
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Simply Recipes / Frank Tiu
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Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
