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.