Savory Spinach Delight: Egg-Free Buckwheat Pie 🥧

Introduction

Welcome to the culinary journey hosted by Love With Recipes, where we explore flavorful, nutritious, and inclusive dishes designed to delight a diverse array of palates and dietary needs. Today, we delve into the art of crafting an Egg-Free Spinach Pie that not only holds its shape perfectly but also boasts a rich tapestry of textures and flavors that elevate it beyond ordinary vegetarian fare. This recipe is a testament to how simple, wholesome ingredients—like buckwheat, fresh spinach, and tangy feta—can be transformed into a savory masterpiece suitable for vegans, those with egg allergies, or anyone seeking a hearty vegetarian option.

This dish is inspired by traditional Greek and European savory pies, but with a contemporary twist that emphasizes egg-free preparation and gluten-conscious ingredients. Its versatility makes it perfect for weeknight dinners, potlucks, or special gatherings, offering a satisfying, nutrient-dense alternative to meat-based main courses. The combination of nutty buckwheat, aromatic herbs, and creamy cheese creates a flavor profile that is both comforting and complex, ensuring each bite is a delightful experience. Additionally, the pie’s structure is designed to hold firm without the need for eggs—thanks to the layered phyllo dough and carefully prepared filling—making it an excellent choice for those seeking to avoid eggs without sacrificing texture or taste.

In the following sections, you will find detailed guidance on how to prepare this delicious egg-free spinach pie, with tips on ingredient selection, preparation techniques, and serving suggestions, all curated to ensure your success. Whether you’re a seasoned cook or a beginner eager to experiment with new flavors, this recipe will serve as an inspiring addition to your culinary repertoire.

Time

Preparation time: approximately 40 minutes

Cooking time: approximately 45 minutes

Total time: about 1 hour and 25 minutes

Note: The total time includes soaking, prepping, cooking, assembling, and baking, ensuring a thorough process that guarantees optimal flavor and texture.

Needed Equipment

• Large saucepan (for boiling buckwheat)
• Fine-mesh strainer or colander (to drain buckwheat)
• Food processor (for blending spinach and herbs)
• Cutting board and sharp knife (for chopping onions and garlic)
• Measuring cups and spoons
• Medium skillet or frying pan (for sautéing aromatics)
• Spatula or wooden spoon (for stirring)
• Mixing bowls (for combining ingredients)
• 8-12 inch baking pan or deep dish (for assembling and baking)
• Pastry brush (for brushing phyllo sheets)
• Aluminum foil (for covering the pie during baking)
• Oven (preheated to 375°F / 190°C)
• Measuring spoons and cups (for accurate ingredient measurement)
• Grater (optional, for feta if crumbling from a block)

Tags

Vegetarian, Egg-Free, Gluten-Free Option, Greek Cuisine, Savory Pie, Healthy, Nutritious, Easy Dinner, Potluck, Vegetarian Main Course, Mediterranean

Serving Size

This recipe yields approximately 6-8 slices, depending on the size of your servings. It is perfect for family dinners, dinner parties, or meal prep for the week. Each serving can be paired with a fresh salad or a light side to complete your meal.

Difficulty Level

Intermediate — While the individual steps are straightforward, assembling a well-structured pie with layers that hold without eggs requires attention to detail, especially during layering and baking. Experience with phyllo dough handling is beneficial but not mandatory; patience and careful brushing will yield the best results.

Allergen Information

• Contains: Dairy (feta cheese, butter), Gluten (phyllo dough), Nuts: None
• Egg-Free: Yes
• Vegan Option: Possible by substituting feta with vegan cheese and ensuring phyllo dough is egg-free

Dietary Preference

Vegetarian, Egg-Free, Optionally Vegan (with substitutions), Dairy-Contains

Course

Main Course, Appetizer, Side Dish

Cuisine

Greek, Mediterranean, European

Ingredients

Instructions

Step 1: Prepare Buckwheat

Begin by measuring out 3/4 cup of buckwheat groats. Rinse them thoroughly under cold water to remove any dust or debris, which is a crucial step to ensure a clean flavor profile and prevent any bitterness. Place the rinsed buckwheat into a medium saucepan and add 1 1/2 cups of water. Turn the heat to high and bring the mixture to a boil, watching carefully to prevent boiling over. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for approximately 20 minutes. During this time, the water will be absorbed, and the buckwheat will become tender but still retain a slight chewiness.

After the cooking time, turn off the heat and let the buckwheat sit, covered, for an additional 5 minutes to allow for even moisture absorption. Then, uncover and use a fork to fluff the grains, ensuring they are separated. Drain any excess water if necessary and transfer the cooked buckwheat to a bowl. Allow it to cool slightly before incorporating it into the spinach mixture to prevent excess moisture from affecting the filling’s consistency.

Step 2: Prep Spinach Mixture

While the buckwheat is cooking, focus on preparing the spinach filling. Take 2 cups of frozen spinach and defrost it thoroughly—either by leaving it in the refrigerator overnight or using the microwave’s defrost setting for a quick thaw. Once defrosted, transfer the spinach to a fine-mesh strainer or colander and press gently to remove excess moisture. Excess liquid can make the filling too watery, compromising the stability of the pie.

In a food processor fitted with a sharp blade, combine the drained spinach with 2 tablespoons of fresh dill. Pulse several times until the mixture is well combined, finely chopped but not pureed. The goal is to retain some texture while ensuring the herbs are evenly distributed. Transfer the spinach mixture into a large mixing bowl for further integration.

Step 3: Add Flavors and Cheese

To the spinach mixture, add 1/2 to 3/4 cup of crumbled feta cheese. Feta provides a tangy, salty flavor that complements the earthiness of the spinach and the nuttiness of the buckwheat. Using a fork or spatula, incorporate the feta evenly throughout the mixture. Season with 1/2 teaspoon of black pepper, which enhances the savory flavors without overpowering.

Next, add 1 tablespoon of fresh lemon juice. The acidity brightens the overall flavor and balances the richness of the feta. Drizzle in 1 tablespoon of olive oil, which adds a smooth, fruity note and helps bind the mixture together. Mix thoroughly to ensure all ingredients are evenly coated and integrated.

Step 4: Incorporate Buckwheat

Gently fold the cooled, cooked buckwheat into the spinach and feta mixture. Use a spatula to combine thoroughly, making sure the buckwheat is evenly distributed throughout the filling. This step is critical as it provides the hearty, chewy texture that helps the pie hold its shape once baked. The buckwheat also adds nutritional value, fiber, and a subtle nutty flavor that enhances the overall dish.

Step 5: Sauté Aromatics

Next, prepare the aromatic base for the filling. In a skillet, melt 1 tablespoon of butter over medium heat. Once melted, add 2 tablespoons of olive oil to prevent the butter from burning and to ensure even heat distribution. When the mixture is hot, add 1 medium-sized chopped onion. Sauté the onion, stirring frequently, until it becomes translucent and begins to turn golden—about 5-7 minutes. Add 3 minced garlic cloves and continue cooking for an additional 1-2 minutes until fragrant.

Season lightly with garlic salt or additional black pepper if desired. Remove the skillet from heat and allow the aromatic mixture to cool slightly before adding it to the spinach filling. This step enhances the flavor profile and ensures the aromatic elements meld seamlessly into the mixture.

Step 6: Combine Aromatics with Filling

Add the sautéed onions and garlic to the large bowl containing the spinach mixture. Mix thoroughly, ensuring that the aromatic flavors are evenly distributed. This step imparts depth and complexity to the filling, elevating the overall taste of the pie. Taste and adjust seasoning if necessary, adding more black pepper or lemon juice to suit your palate.

Step 7: Assemble the Pie

Preheat your oven to 375°F (190°C). Prepare your baking pan—an 8-12 inch round or square dish works well. Lightly brush the bottom and sides of the pan with olive oil to prevent sticking. Carefully lay down the first sheet of phyllo dough, brushing it lightly with olive oil using a pastry brush. This step is crucial for creating a crispy, golden crust and ensuring the layers adhere without tearing.

Repeat the process with the second and third sheets, layering them evenly and brushing each sheet with olive oil. Overlap the sheets slightly to create a sturdy base and top layer. Once the layered phyllo is ready, evenly spread the prepared spinach and buckwheat filling over the layered sheets, smoothing it out with a spatula or the back of a spoon.

Finish the assembly by covering the filling with the final sheet of phyllo dough. Brush the top sheet lightly with olive oil to promote browning and crispiness. Using a sharp knife, score the top in a grid pattern if desired, which will make slicing easier after baking.

Step 8: Bake the Pie

Cover the assembled pie loosely with aluminum foil to prevent over-browning and to retain moisture. Place the pie in the preheated oven and bake for 35 minutes. After this initial baking, carefully remove the foil and continue baking for an additional 5-10 minutes, or until the top is beautifully golden brown and crisp. Keep a close eye during the last few minutes to prevent burning and ensure even baking.

Once baked, remove the pie from the oven and allow it to rest for at least 10 minutes. This resting period allows the filling to firm up, making it easier to slice and serve without losing its structure.

Preparation Tips

• Handling Phyllo Dough: Keep the sheets covered with a damp towel while working to prevent them from drying out and becoming brittle. Use a gentle touch when brushing with oil to avoid tearing.
• Moisture Control: Ensure the spinach is thoroughly drained to prevent excess water from making the filling soggy or causing the phyllo to become limp.
• Flavor Enhancements: Feel free to add chopped herbs like parsley or mint for additional freshness. A pinch of nutmeg or paprika can also add subtle depth.
• Serving Temperature: The pie can be enjoyed warm or at room temperature. Reheat gently in the oven or microwave to preserve the crispness of the phyllo.

Nutritional Information

Tips and Tricks

• Layering Phyllo: Use a gentle hand and ample oil to prevent tearing. Overlap sheets slightly for sturdiness.
• Moisture Management: Properly drain the spinach to avoid soggy filling, which can compromise the pie’s structure.
• Flavor Boosts: Incorporate fresh herbs like parsley, mint, or oregano for added aroma and flavor complexity.
• Make Ahead: Prepare the filling a day in advance; assemble and bake just before serving for fresh, crisp layers.
• Gluten-Free Version: Use gluten-free phyllo or alternative layered pastry options for those with gluten sensitivities.

Add-ons

• Chopped sun-dried tomatoes for a sweet, tangy kick
• Black olives or capers for added briny flavor
• Toasted pine nuts or walnuts for crunch
• Fresh lemon zest sprinkled on top before serving for extra brightness

Side Dishes

• Fresh mixed greens salad with vinaigrette
• Roasted seasonal vegetables
• Greek yogurt with herbs and lemon for dipping
• Crusty artisan bread or warm pita

Improvements

• Replace feta with vegan cheese for a dairy-free version
• Add sautéed mushrooms for an earthy flavor
• Incorporate cooked quinoa or rice to increase volume and nutrition
• Use homemade phyllo for a more rustic, wholesome crust

Save and Store

Leftover spinach pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through, ensuring the crust remains crisp. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a resealable bag. Thaw overnight in the refrigerator and reheat as described. To maintain the integrity of the layers, avoid microwaving, which can make the phyllo soggy.

FAQ

Can I substitute the buckwheat with other grains?

Yes, you can substitute cooked quinoa, millet, or cooked rice for buckwheat. However, keep in mind that these alternatives may alter the texture and flavor slightly. Buckwheat offers a unique nutty flavor and chewy texture that complements the spinach filling.

Is this pie suitable for vegan diets?

Absolutely, with a few adjustments. Replace feta cheese with vegan cheese and ensure the phyllo dough is egg-free and vegan-friendly. You may also omit butter or substitute with vegan margarine for sautéing and layering.

Can I prepare this in advance?

Yes. Prepare the filling and assemble the pie a day ahead. Cover tightly and refrigerate until ready to bake. Bake just before serving for the best texture and flavor.

What variations can I try?

Consider adding chopped herbs like parsley or mint, mixing in sautéed mushrooms, or incorporating roasted vegetables. For a spicy kick, sprinkle red pepper flakes into the filling.

Conclusion

This Egg-Free Spinach Pie stands out as a hearty, flavorful, and versatile dish that caters to various dietary restrictions while maintaining a rich, satisfying profile. Its layered phyllo construction ensures a crispy, golden crust that contrasts beautifully with the tender, herb-infused spinach and nutty buckwheat. Perfect for both casual family dinners and elegant gatherings, it exemplifies how wholesome ingredients can come together to create culinary comfort. The recipe’s adaptability allows for endless customization, making it a favorite for those seeking nourishing and inclusive options. As always, Love With Recipes strives to bring you recipes that are as nourishing as they are delicious, encouraging culinary exploration that respects dietary needs and celebrates flavor.

References

• Traditional Greek Spinach Pie (Spanakopita) techniques and flavor profiles, from “The Foods of Greece” by Aglaia Kremezi.
• Gluten-free and vegan pastry alternatives, from “The Complete Guide to Gluten-Free Baking” by Carol Fenster.