Spanakopita Nistisimi (Lenten Spinach Pie

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Servings: 8 Difficulty: Advanced
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A savory, flaky Greek spinach and endive pie perfect for Lenten fasting.
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This Spanakopita Nistisimi is a traditional Greek savory pie designed for the Lenten season, making it entirely vegan and dairy-free. Unlike standard spanakopita which uses phyllo and cheese, this version relies on a simple, tender olive oil dough and a hearty filling of fresh spinach, curly endive, and aromatic herbs. The combination of fresh dill, parsley, lemon zest, and scallions creates a bright, vibrant flavor profile that cuts through the richness of the olive oil. The pastry is brushed generously with oil to ensure it becomes crisp and golden-brown in the oven. This dish is excellent served warm or at room temperature, making it a versatile option for family dinners, potlucks, or as a substantial side dish. It celebrates the simplicity of fresh vegetables and robust Mediterranean flavors.

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Spanakopita Nistisimi (Lenten Spinach Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 97.6

Description

This Spanakopita Nistisimi is a traditional Greek savory pie designed for the Lenten season, making it entirely vegan and dairy-free. Unlike standard spanakopita which uses phyllo and cheese, this version relies on a simple, tender olive oil dough and a hearty filling of fresh spinach, curly endive, and aromatic herbs. The combination of fresh dill, parsley, lemon zest, and scallions creates a bright, vibrant flavor profile that cuts through the richness of the olive oil. The pastry is brushed generously with oil to ensure it becomes crisp and golden-brown in the oven. This dish is excellent served warm or at room temperature, making it a versatile option for family dinners, potlucks, or as a substantial side dish. It celebrates the simplicity of fresh vegetables and robust Mediterranean flavors.

Ingredients

Directions

  1. Prepare the pastry dough by sifting together 1 1/2 cups all-purpose flour, 1 teaspoon sea salt, and 1 teaspoon baking powder.
  2. Gradually mix in about 6 tablespoons of water, a little at a time, until the mixture becomes gooey but not wet.
  3. Add 1 tablespoon of olive oil, plus another teaspoon, and add a little more flour if needed to form a cohesive mass.
  4. Knead the dough for 5 to 10 minutes until smooth and elastic, then cover and let it rest for 1 to 2 hours.
  5. While the dough rests, prepare the filling by separating the curly endive leaves to ensure even cooking.
  6. Steam the spinach and endive together in a large pan with the water clinging to the leaves plus an extra 1/2 cup of water.
  7. Turn the leaves occasionally until wilted but not mushy, then drain in a colander.
  8. Press firmly with the back of a wooden spoon to remove as much excess liquid as possible from the vegetables.
  9. Saute 3 large chopped scallions (white and green parts) in 2 tablespoons of fruity olive oil until barely soft, adding a splash of water if they stick.
  10. Roughly chop the cooked spinach and endive, then finely grate the zest from 1 lemon.
  11. In a large bowl, toss the cooked vegetables with the sautéed scallions, 1 1/2 cups finely chopped fresh dill, lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, freshly ground black pepper, and 3 tablespoons olive oil.
  12. Preheat the oven to 350ðF (175ðC).
  13. Brush the inside of a 2-quart ovenproof earthenware or glass baking dish (2 to 2-1/2 inches deep) with olive oil.
  14. Divide the rested pastry into two unequal parts, then divide those parts into halves (creating four pieces total).
  15. On a floured surface, roll out one of the larger pieces of pastry very thinly so it is large enough to line the dish and come up over the sides.
  16. Fit the pastry into the baking dish and brush it with olive oil.
  17. Roll out the second piece of pastry and place it on top of the first layer inside the dish, brushing it again with olive oil.
  18. Sprinkle 1 tablespoon of rice or cracked wheat over the bottom layer to soak up excess juices.
  19. Fill the pastry shell with the spinach and herb mixture.
  20. Roll out the remaining two smaller pieces of pastry to fit the top of the dish.
  21. Place the first top layer over the spinach, brush with olive oil, then place the second top layer over that.
  22. Prick the top pastry with a fork in an attractive pattern and brush the entire top surface with olive oil.
  23. Sprinkle 1 tablespoon of sesame seeds over the top.
  24. Bake for 45-50 minutes until the pastry is golden brown and crisp.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 97.6kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 294.0mg13%
Total Carbohydrate 16.6g6%
Dietary Fiber 9.6g39%
Sugars 2.8g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spanakopita, nistisimi, lent, vegan, greek, spinach, pie, endive, herbs, dill, olive oil, pastry, savory, fasting, vegetarian, homemade, baking, spring
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