Thalia’s Epirotan Batsaria

Here’s a recipe from the region my detective, Yiannis Patronas, explored in the When the Devil’s Idle:


  • 4 pkgs frozen leaf spinach – thaw, squeeze some of the liquid out, put into bunches and cut up into 1″ long pieces both lengthwise and width-wise
  • 2 onions, chopped, sautéed in 2 tbs olive oil
  • 4 eggs
  • 1 ½ cs feta – crumble with your fingers
  • ½ c grated kefalotyri OR romano
  • 1 ts salt (varies with various types of feta)
  • ½ c fresh dill, chopped
  • 4 tbs olive oil for the bottom of the pan + 3-4 tbs for the top of batsaria

Batter: (you may not use all of it)

  • 1 c all-purpose King Arthur flour
  • ½ c while whole wheat King Arthur flour
  • 1 ½  – 1 ¾   c water (make a running batter but not too thin)
  • Salt (a pinch or omit completely)
  • 1 ts baking powder

Heat oven to 375 degrees

Mix all ingredients for the filling in a large bowl; set aside. In another bowl mix the ingredients for the batter using a beater or a mixer; set aside. Grease a 14×17” pan and a smaller one.  Use a COOKING SPRAY, otherwise it will get stuck in the pan.

Sprinkle 4 tbs olive oil on the pan. Pour a thin layer of the batter on the bottom of the pan. Spread the filling evenly over the layer of batter into the pan- you need athin layer. Spread the rest of the batter evenly over the filling; try to cover it all. Sprinkle 3-4 tbs of the oil over the top layer of the batter.

Bake at 375 for about 1 hour 15’-

Note:  Depending on the type and size of pan, the center of the pan may need longer baking for the bottom to become crispy.