Name: No Crust Greek Spinach Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 8 oz baby spinach, washed and chopped; 4 green onions, sliced; 1 small shallot, peeled and minced; 2 tablespoons minced fresh dill; 1 tablespoon minced fresh mint; 2 tablespoons minced fresh parsley; 1½ cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon lemon zest; 2 tablespoons Parmesan cheese; ¼ cup olive oil + 2 tablespoons plus more for drizzling; 1 cup plain Greek yogurt; 6 oz feta cheese, crumbled; 2 large eggs

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If you love the flavors of classic Greek spanakopita but want something quicker and without the fuss of making or handling phyllo dough, this No Crust Greek Spinach Pie Recipe is an absolute game-changer. It captures the bright, herbaceous freshness of spinach, dill, and mint combined with creamy feta and tangy Greek yogurt in a delightful, golden-baked pie that’s rich in flavor and texture without the need for a flaky crust. Perfect for a cozy family dinner or an impressive dish to bring to your next gathering, it’s simple, wholesome, and packed with sunshine on your plate.

Ingredients You’ll Need

The image shows many small white bowls and plates arranged neatly on a white marbled surface, each holding different ingredients. In the bottom left is a large white bowl filled with dark green chopped spinach leaves. To the right of it, a clear measuring cup holds white flour. Above the flour is a gray bowl with white crumbly cheese. Next to that is a small wooden bowl with grated pale yellow cheese. There are two white eggs on a small white plate nearby. Above them, fresh chopped green onions in a white bowl and finely chopped shallots in another white bowl sit side by side. Three more small white bowls contain chopped fresh herbs—one with parsley, one with dill, and one with mint. A tiny white plate holds grated yellow lemon zest. Another white bowl at the top left contains yellow olive oil, next to a small gray bowl of salt and pepper, and a small jug of light liquid at the far right. A small white pitcher at the bottom left holds creamy white yogurt. The lighting is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is thoughtfully chosen to build layers of flavor, texture, and color, making this pie vibrant and satisfying. From fresh herbs that brighten the dish to cheeses that add creaminess and tang, these ingredients come together easily for a luscious result.

8 oz baby spinach: Provides a tender, leafy base full of vitamins and fresh flavor.
4 green onions: Adds a mild oniony crunch that balances the creamy filling.
1 small shallot: Gently sweetens and deepens the aromatic profile when sautéed.
2 tablespoons fresh dill: Introduces that unmistakable Greek herbal brightness.
1 tablespoon fresh mint: Brings a cool, refreshing contrast to the savory ingredients.
2 tablespoons fresh parsley: Lifts the dish with its crisp, grassy notes.
1½ cups all-purpose flour: Forms the sturdy structure of the pie without a crust.
2 teaspoons baking powder: Lightens the batter, giving the pie a tender rise.
½ teaspoon salt: Enhances all the flavors equally.
¼ teaspoon pepper: Adds gentle warmth and balance.
1 teaspoon lemon zest: Infuses the filling with a zesty citrus pop.
¼ cup olive oil + 2 tablespoons: Enriches and moistens the filling, bringing authentic Mediterranean richness.
1 cup plain Greek yogurt: Contributes creamy tang and moisture for a luscious texture.
6 oz feta cheese, crumbled: The star salty, crumbly cheese that makes the pie unmistakably Greek.
2 large eggs: Binds everything together for a perfect set.
2 tablespoons Parmesan cheese: Sprinkled on top to develop a golden, savory crust during baking.

How to Make No Crust Greek Spinach Pie Recipe

Step 1: Prepare the greens and herbs

Start by heating olive oil in a large skillet over medium heat, then add the chopped spinach, minced shallot, and sliced green onions along with the fresh mint, dill, and parsley. Sauté, stirring often, for about 5 minutes until the spinach wilts and the shallots soften. This step brings out the herbs’ vibrant flavors and gently cooks the spinach to avoid excess moisture in the final pie. Remove from heat and let the mixture cool while you prep the rest.

Step 2: Mix the dry ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. These will give your pie structure and a light lift, ensuring it’s tender and golden without the heaviness of a crust.

Step 3: Combine the wet ingredients

In a large mixing bowl, whisk the plain Greek yogurt, eggs, remaining olive oil, and lemon zest until smooth and well blended. This combination delivers moisture, richness, and a delightful tang that will balance perfectly with the savory feta and herbs.

Step 4: Assemble the batter

Fold the crumbled feta gently into the yogurt mixture, making sure its salty tang is evenly distributed. Then add the cooled spinach and herb mixture, stirring carefully to incorporate all the ingredients harmoniously. Finally, gradually add the flour mixture, folding it in until just combined—be careful not to overmix to keep the pie light and tender.

Step 5: Bake to golden perfection

Preheat your oven to 350°F and grease an 11×8 or 8×8 baking pan generously with olive oil. Pour the batter into the pan, spreading it evenly to avoid thick or thin spots. Drizzle a bit more olive oil atop the batter for moistness and sprinkle the Parmesan cheese generously over the surface. Bake for 30 to 40 minutes until the edges and top are deeply golden and the pie is set. Let it cool for 10–15 minutes before slicing to allow the flavors to meld beautifully.

How to Serve No Crust Greek Spinach Pie Recipe

A white rectangular baking dish filled with a creamy spinach mixture that looks soft and slightly textured. The dish shows an even layer of green spinach pieces blended with a light yellowish, creamy sauce with small white specks, likely cheese, spread all over the surface. The edges have a slight browning hint but mostly remain creamy and fresh. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This pie is gorgeous on its own but topping it with a fresh squeeze of lemon juice or a sprinkle of extra chopped dill right before serving really elevates its brightness. A drizzle of high-quality olive oil adds an extra silky finish that makes each bite sing.

Side Dishes

Pair this hearty yet fresh pie with a simple Greek salad of tomatoes, cucumber, olives, and red onion dressed lightly with olive oil and oregano. A side of tzatziki or some warm pita bread works wonders too, rounding out the Mediterranean experience.

Creative Ways to Present

For brunch or a party, cut the pie into individual squares or wedges and serve it alongside a colorful mezze platter. You can also place the warm slices on rustic wooden boards and garnish with fresh herbs and lemon wedges for a relaxed yet elegant vibe that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

This no crust Greek spinach pie stays fresh when wrapped tightly and refrigerated for up to 3 days. Keep it in an airtight container or cover the dish well with foil or plastic wrap to maintain moisture and flavor.

Freezing

If you want to prep ahead, you can freeze individual slices after baking and cooling completely. Wrap them tightly in plastic wrap and aluminum foil, then store in a freezer-safe container. Frozen slices keep well for up to 2 months.

Reheating

Reheat leftover pie slices in a 350°F oven for about 10–15 minutes until warmed through and crisp on top. Avoid microwaving if possible to preserve the texture; the oven’s dry heat brings the parmesan-topped crust back to life fabulously.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! If using frozen spinach, be sure to thaw and squeeze out as much water as possible before cooking to avoid a soggy pie. The texture and flavor will remain delicious.

Is this recipe gluten-free adaptable?

To make this No Crust Greek Spinach Pie Recipe gluten-free, you can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. The texture might be slightly different but still very tasty.

What can I use if I don’t have fresh herbs?

While fresh herbs are ideal for that vibrant, fresh taste, you can use dried herbs at about one-third the amount. Add them during the initial cooking of the spinach and shallots to help bloom their flavors.

Can I make this pie vegan?

Transforming this pie into a vegan dish would require substituting the eggs, dairy, and cheeses. Silken tofu or a vegan yogurt alternative could work for creaminess, and nutritional yeast or vegan feta could provide that cheesy element.

Why is there no crust in this recipe?

The No Crust Greek Spinach Pie Recipe skips the traditional phyllo to make the dish quicker, less fussy, and more accessible while still delivering all the rich, bold flavors of Greek cooking in a tender, golden-baked form.

Final Thoughts

This No Crust Greek Spinach Pie Recipe is a beautiful expression of Mediterranean flavors made simple and approachable. It’s a dish that feels like a warm hug on a plate—nutritious, flavorful, and surprisingly easy to bring together. Whether you’re cooking for a busy weeknight or entertaining friends, I wholeheartedly encourage you to give this recipe a try; it may just become your new favorite way to enjoy spinach pie without the stress of a crust.