This delicious pie is made in many parts of Greece, especially in Nafpaktos (west Greece) and has no phyllo only roux, plus beautiful greens and feta cheese! Easy to make and so, so tasty!
Serves: 10-12 pieces Prep time: 30′ Cooks in: 60′ Ready in: 1:30′
For the roux
500 g wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tbsp extra-virgin olive oil
5-6 cups water
For the filling
1 kg mixed spinach – chards – leeks, washed, dried, finely chopped
5-6 tbsp dill, finely chopped
2-3 spring onions, finely chopped
250 g feta cheese or other white salty cheese
1/4 cup extra-virgin olive oil + ½ cup for drizzling
2 tbsp salt
In a bowl mix flour, baking powder, baking soda and salt with a fork. Open a little hole in the middle of the dry ingredients and add olive oil and water in batches, stirring with a wooden spoon until you get a thick roux.
Filling: In a colander mix all greens and sprinkle with 2 tbsp salt. Rub with your hands and then leave for 5 minutes. Squeeze greens well to discard excess water. Transfer in a bowl and mix with cheese. Season with pepper and drizzle with 1/4 cup olive oil.
Brush a medium baking pan with oil and cover the bottom with half roux. Spread evenly with the back of a spoon or a spatula. Add the filling and finish with the rest of the roux. If the roux is too thick, add a little water to become easily spreadable. Drizzle with 1/2 cup oil and bake at 200oC/fan for 1 hour until nicely colored.
Και η συνταγή στα ελληνικά: Μπαμπανάτσα Ναυπάκτου