This Greek-inspired twist on a savory spinach bake incorporates classic Mediterranean flavors. With dill, feta, and a touch of olive oil, it draws inspiration from spanakopita without the fuss of phyllo dough. It’s perfect as a side dish, light lunch, or mezze plate addition. Serve it with a dollop of tzatziki, a side salad, or warm pita bread for a complete Greek-inspired meal.

Ingredients

• 2 teaspoons olive oil
• 4 scallions, diced
• 10 oz baby spinach, roughly chopped
• 2 Tablespoons fresh dill, chopped
• 2 Tablespoons fresh parsley, chopped
• Zest of 1 lemon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg (optional, for a Greek touch)
• 1 cup milk
• 2 eggs, lightly beaten
• 1/4 cup melted butter (or olive oil)
• 4 oz shredded mozzarella
• 4 oz feta cheese, crumbled
• 2 Tablespoons grated kefalotyri or Parmesan cheese

Procedure

1. Preheat the Oven: Preheat to 375°F . Lightly grease a 10.5×7.5-inch baking dish with olive oil.
2. Prepare the Spinach: Heat 1 teaspoon olive oil in a large skillet over medium heat.
3. Sauté scallions until softened (1-2 minutes). Add half the spinach and cook until wilted, seasoning with a pinch of salt and pepper.
4. Transfer cooked spinach to a colander to drain and pat dry with paper towels to remove excess moisture. Repeat with the remaining spinach.
5. Prepare the Batter: In a large mixing bowl, whisk together flour, baking powder, salt, pepper, and optional nutmeg.
6. Stir in milk, eggs, melted butter, and lemon zest until smooth.
7. Gently fold in the spinach mixture, dill, parsley, mozzarella, and feta.
8. Bake the Dish: Pour the batter into the prepared baking dish and spread evenly.
9. Sprinkle kefalotyri or Parmesan on top.
10. Bake for 40-45 minutes, or until the top is golden brown and the center is firm.
11. Cool and Serve: Let the bake cool for 10-15 minutes before slicing into squares.

Serving Suggestions

• Traditional Mezze: Serve warm with tzatziki sauce or a drizzle of Greek yogurt thinned with lemon juice.
• Pair with a Salad: Accompany with a simple Greek salad of cucumbers, tomatoes, olives, red onions, and feta dressed with olive oil and oregano.
• Bread and Olives: Add warm pita bread or crusty sourdough and a small dish of marinated olives for a complete Mediterranean meal.
• Light Brunch: Pair with poached eggs or smoked salmon for a hearty brunch spread.

Recommended Beverages

Non-Alcoholic Options

• Iced Herbal Tea: A refreshing blend of mint, lemon balm, and chamomile tea served over ice with a slice of lemon complements the fresh herbs in the bake.
• Cucumber Mint Water: Infused water with slices of cucumber, mint leaves, and a splash of lime provides a light and hydrating accompaniment.
• Greek Mountain Tea (Hot or Iced): Also known as Tsai tou Vounou, this traditional Greek herbal tea has a subtle earthy flavor that pairs beautifully with Mediterranean dishes.

Alcoholic Options

• Assyrtiko White Wine: A crisp, dry white wine from Greece with citrus and mineral notes that balance the richness of the cheese and spinach.
• Retsina: A unique Greek white or rosé wine infused with pine resin. Its distinct flavor pairs well with the dill and feta in the bake.
• Ouzo: A traditional Greek anise-flavored aperitif served chilled or diluted with water. Its bold flavor complements the savory and herbaceous notes of the bake.

Cocktail Option

• Lemon and Thyme Spritzer: A light cocktail made with sparkling water, fresh lemon juice, thyme-infused simple syrup, and a splash of white wine or gin for a Mediterranean touch.

These beverages enhance the Greek-inspired flavors and provide a balanced dining experience.