📝 About This Recipe
Hailing from the rugged mountains of Epirus in Northern Greece, Batsaria is a magnificent 'naked' pie that celebrates the harmony of wild greens and golden cornmeal. Unlike traditional phyllo-based pites, this version uses a clever cornmeal batter to create a crisp bottom crust and a lacy, golden topping. It is a hearty, earthy masterpiece that captures the soul of Greek mountain cooking in every savory, feta-studded bite.
🥗 Ingredients
The Greens Filling
- 500 grams Spinach (washed, dried, and roughly chopped)
- 300 grams Swiss Chard or Leeks (finely sliced (white and light green parts only for leeks))
- 4-5 pieces Fresh Scallions (finely chopped)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 300 grams Feta Cheese (high-quality Greek sheep's milk feta, crumbled)
- 4 tablespoons Extra Virgin Olive Oil (for sautéing the greens)
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
The Cornmeal Batter
- 2.5 cups Yellow Cornmeal (medium grind preferred for texture)
- 1 cup Greek Yogurt (full fat)
- 1 cup Whole Milk (at room temperature)
- 2 large Eggs (lightly beaten)
- 1/2 cup Extra Virgin Olive Oil (plus extra for greasing the pan)
- 1 teaspoon Baking Powder
- 1/2 cup Water (warm, adjust for batter consistency)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Generously grease a large round baking pan (approx. 32-34cm) with olive oil. In Epirus, they use a traditional 'sini' pan.
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2
In a large pot or deep skillet, heat 4 tablespoons of olive oil over medium heat. Add the scallions and leeks (if using) and sauté for 3-4 minutes until softened.
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3
Add the spinach and chard in batches, stirring until wilted. Cook for 5-7 minutes until most of the moisture has evaporated. This is crucial to prevent a soggy pie.
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4
Remove the greens from heat. Stir in the fresh dill, mint, and a generous crack of black pepper. Let the mixture cool slightly, then fold in the crumbled feta cheese.
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5
In a large mixing bowl, whisk together the cornmeal, baking powder, and a pinch of salt.
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6
In a separate bowl, whisk the yogurt, milk, eggs, and 1/2 cup of olive oil until smooth. Gradually pour the wet ingredients into the cornmeal.
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7
Whisk in the warm water. The batter should be thick but pourable, similar to a heavy pancake batter. Let it rest for 5 minutes so the cornmeal hydrates.
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8
Pour two-thirds of the cornmeal batter into the prepared baking pan. Use a spatula to spread it evenly across the bottom and slightly up the sides.
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9
Evenly distribute the greens and feta mixture over the batter base, leaving a small border around the edges.
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10
Thin the remaining one-third of the batter with a splash of water or milk until it is more fluid. Drizzle this over the greens in a lattice or 'scribble' pattern—it doesn't need to cover the greens completely.
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11
Drizzle a final tablespoon of olive oil over the top. Place in the center of the oven and bake for 50-60 minutes.
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12
The Batsaria is done when the edges are deep golden brown and crisp, and the cornmeal topping is firm and toasted. If the top browns too quickly, cover loosely with foil.
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13
Remove from the oven and let the pie rest for at least 15 minutes before slicing. This allows the filling to set and the flavors to meld.
💡 Chef's Tips
Always squeeze the cooked greens through a colander to remove excess liquid before adding the cheese; moisture is the enemy of a crisp crust. If you can't find wild greens, a mix of kale, dandelion greens, and arugula provides that authentic bitter-sweet mountain profile. For an extra crunchy bottom, preheat the oiled baking pan in the oven for 5 minutes before pouring in the first layer of batter. Use a medium-grind cornmeal rather than fine corn flour to ensure the signature rustic, gritty texture of the Epirus region. Leftovers are even better the next day and can be reheated in a dry pan to restore the crunch.
🍽️ Serving Suggestions
Serve warm or at room temperature with a dollop of thick Greek strained yogurt on the side. Pairs beautifully with a crisp, acidic white wine like an Assyrtiko or a light Greek rosé. Serve as a main course alongside a simple salad of sliced tomatoes, Kalamata olives, and red onion. Accompany with a glass of traditional Tsipouro for a truly authentic Northern Greek experience. Great as a portable lunch or part of a Mediterranean mezze platter.