In Greece, we have a nickname for this dish: “the lazy spanakopita.” Why? Because it has all the flavor and comfort of the traditional spinach pie, but without the phyllo dough. No rolling, no layering, no fuss. Just simple ingredients, a quick mix, and into the oven it goes.

This pie is a lifesaver on busy days when there’s no time to make or buy phyllo. It’s something many Greek families prepare regularly — especially for children, for school snacks, or as an easy option for lunch and dinner. It’s light yet satisfying, and it tastes just as good warm as it does cold the next day.

I love how versatile it is. It works as a snack in the afternoon, a quick meal with a salad on the side, or even packed in a lunchbox.

The combination of spinach, feta, and herbs brings that classic Greek flavor everyone craves, while the yogurt and eggs make it fluffy and moist.

This “lazy spanakopita” is proof that Greek food doesn’t always have to be complicated. Sometimes, the most comforting flavors come from the simplest recipes. It’s one of those pies you end up making again and again — because once you try it, you realize just how easy and delicious it is.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

2 tbsp olive oil

1 onion, finely chopped

2 spring onions, finely chopped

2 leeks, sliced

500 g spinach

¼ cup parsley, finely chopped

¼ cup dill, finely chopped

½ tsp salt & ½ tsp black pepper

1 tsp curry powder, optional

250 g feta cheese

4 eggs, at room temperature

120 ml olive oil

250 g Greek yogurt, at room temperature

200 ml water, at room temperature

200 g all-purpose flour

1 pinch salt

Directions

Heat 2 tbsp olive oil in a pan and sauté the onion, spring onions, and leeks until soft.

Add the spinach (blanched for 1 minute if fresh, or directly if frozen) and cook until all liquid evaporates. Stir in parsley, dill, salt, and pepper. Remove from heat and allow to cool.

In a bowl, whisk the eggs with the olive oil and yogurt. Add water and flour mixed with a pinch of salt, then combine until smooth.

Stir in the cooled vegetables, curry powder if using, and 200 g crumbled feta. Mix gently.

Transfer to a greased and floured 35×40 cm baking dish, spreading evenly. Sprinkle with the remaining feta and lightly press it into the mixture.

Bake in a preheated oven at 200°C (400°F), bottom and top heat, for about 1 hour. If needed, cover with foil towards the end.

Let cool slightly, cut into squares, and serve warm.

GREEK EXTRA VIRGIN OLIVE OIL