Crustless Spinach pie with sheep cheese and Spiroulina flakes

4 νεαρά κορίτσια με μαγιό σε μία παραλία που χοροπηδάνε

Favourite traditional recipe quite simpler but very nutrient! Suitable for all those who are lactose intolerant and delicious due to the ingredients it consists!

Time required: 60′
Difficulty: Easy
Portions: 16
Calories per serving: 219,4kcal


  • 1 kg raw spinach
  • 2 fresh onions
  • 2 leeks
  • 4 eggs
  • 200g sheep cheese
  • 100 ml olive oil
  • 250g yogurt with 2% fat
  • 100g toasted bread
  • 3 tablespoon Spiroulina flakes
  • Parsley
  • Salt and pepper
  • Dill


  1. Wash very well the spinach and cut its leaves one by one.
  2. Stir-fry the spinach in a pot and then add olive oil, the onions, the herbs and stir-fry all together. Remove from fire and let it cool.
  3. In a bowl add the eggs, the yogurt and mix and add the toasted bread and continue mixing.
  4. Pour the mixture into spinach, blend very well and pour into a baking pan in a wax paper which we would have previously spread oil.
  5. Bake the pie in a preheated oven without air at 180 degrees for approximately an hour. Once its baked, turn off the oven and let it cool.

Bon appetite!


Products that were used in the recipe:


*We would like to thank Stauroula Gounari, a Clinical Dietician MSc

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