I’ve always loved spanokopita, but only make it rarely because I find phyllo hard to work with, so I was thrilled to see a phyllo-less version of this Greek spinach pie on Alexandra’s gorgeous blog. A bit of tinkering with the Google translation and a few adjustments to the original recipe (no self-raising flour here, half a big zucchini in the crisper drawer that needed using, ran out of olive oil) gave me this recipe. Simple to put together, but oh so tasty!

Makes 8 large pieces

Ingredients

2 small tubs Greek yoghurt
3 eggs
1/2 cup olive oil
4 spring onions, green parts, sliced
250g blanched spinach, well drained
2 cups grated zucchini (courgette), well drained on paper towel
250g crumbled feta cheese
2 cups flour
2 tsp baking powder
1 tsp salt
pepper to taste
1 tbsp sesame seeds for sprinkling

Directions

Preheat oven to 180°C.

In large bowl, add the yogurt, eggs and oil and beat together. Add spinach, zucchini, spring onions and feta and mix together well. Whisk flour, salt, pepper and baking powder together, then stir into spinach mixture.

Pour into a buttered baking dish and sprinkle with sesame seeds.

Bake for around 45 minutes, until golden.

Cool a little then cut into pieces. Serve warm or cold.