Balkan Retro (vegan) spinach pie recipe, similar to Greek Spanakopita – that I’ve learned from Nona. Prepared with phyllo dough, fresh spinach, rice and aromatic spices this crustless spinach pie is ready in to time. This easy breakfast (or brunch) recipe is perfect for bringing to work, long car drives or gatherings and parties.
This is a unique spinach pie recipe I learned from my granny-in-law many years ago. She’d make it whenever we visited, especially in spring when fresh spinach was available everywhere in Europe. She made her own filo sheets – a craft I’m still yet to master – which made her pies truly unforgettable. She called it “Shtirnik”, and in her honor, I’m sharing the recipe with you today.
This crustless spinach pie is rich and comforting on the inside, with a beautifully crisp top. It’s perfect for breakfast, brunch, or even a light dinner.
Since I haven’t mastered homemade filo yet, today’s recipe uses store-bought phyllo sheets. It keeps things simple while still producing a delicious pie in about 30–40 minutes. So, let’s get cooking!
INGREDIENTS AND SUBSTITUTIONS
- Spinach leaves – cleaned, fresh spinach leaves.
- Onion – any type of onion works well. I like to use red or white to enhance the flavor.
- Rice – I use white rise that cooks quickly. that way spinach does not get overcooked.
- Vegetable oil – you can use sunflower oil (that’s what nana used) or olive oil.
- Filo dough (sheets) – the recipe uses around 15 to 18 filo sheets. Approx. 400g.
- Paprika – sweet, red paprika
- Savory– dried savory leaves. Or substitute with dried mint or oregano.
- Lovage, dried– creates an unique flavor in the pie.
- Parsley – completes the blend of spices
- Salt and black pepper to taste.
How to make old-fashioned Balkan Spinach Pie
1st: Prepare the filling on the stove by sautéing onions and spinach. Add rice, oil and water and all the spices for filling and let rice cook all the way through.
2nd: Start by placing one filo sheet in the round pan. Then add some filling – 2-3 tbsp per sheet would be enough.
3rd: Continue to repeat and add one fillo sheet on top of the other with some filling in between.
4th: Add the final sheet and brush with some filling water on top and on the sides. Bake and enjoy.
Recipe Tips
Use a large, round baking dish – it allows the filo sheets to wrinkle naturally, creating deeper layers and a richer flavor.
Be sure to spread the filling evenly across each layer. I usually count my spoons: 2 to 4 per sheet works perfectly.
Take any leftover filling, add a little water, and brush it along the edges of the pie. This keeps the edges crisp without drying them out.
Don’t be shy with the spices — in this case, the more, the better.
Finally, choose a type of rice that cooks quickly (around 20–30 minutes). Anything slower-cooking will make the spinach too mushy.
Balkan Spinach Pie (old-fashioned Bulgarian pie)
Ingredients
- 1 medium onion, finely chopped
- 200 ml vegetable oil, e.g. sunflower or olive oil
- 1 kg fresh spinach leaves, minced
- 100 g white rice,
- 1-2 tbsp. savory spice, dried
- 1 tbsp. lovage, minced
- 2-4 tbsp. parsley, minced
- 2 tbsp. sweet paprika
- salt and pepper to taste
- 400 g phyllo (filo) sheets, approx.15-18 rectangular sheets
Instructions
- First, wash spinach and chop in small pieces. Chop onion finely. Add onion and spinach to a cooking pot and sauté with some oil for 5-10 minutes.
- Next, add rice, water and remaining oil. Stir and let cook under a lid. In about 10 minutes add all spices and let cook until rice is completely cooked (on low heat).
- Then, set stuffing aside and place one phyllo sheet into baking dish. If using round dish, sheets should be wrinkled. Place 3-4 tbsp. of stuffing onto the sheet – sheet should not be fully covered. Do not press down.
- Next, place the next sheet on top, again wrinkled. Add filling as with the previous one. Repeat for all remaining sheets. The last phyllo sheet should be left without filling.
- Add a few tbsp. of water to the bowl with filling. Then with a tbsp. wet the last sheet on top and on the sides. Press slightly only on the sides.
- Bake in preheated oven on 180C/360F for about 25 minutes, or until golden on top. Serve warm or cold.
Nutrition
HOW TO MAKE FILO SPINACH PIE – watch video
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