Credits: Υiota N. Drakou

Perhaps the most traditional plate of Mesogaia, a crustless aromatic pie with leafy greens. It was quickly and easily made with spinach as the main ingredient and other aromatic herbs and greens.


  • 1500 grams of fresh spinach
  • 1 bunch of dill
  • 6 fresh onions
  • 1 leek
  • 2 tablespoons of salt
  • 4 cups of all purpose flour
  • 200 grams of olive oil
  • 1 teaspoon of pepper
  • 1 teaspoon of cinnamon
  • 1 teaspoon of grounded spice
  • 1 cup of water


Finely chop all the herbs and greens, rub them with salt and leave them for a while to drain the excess water. Add all the other ingredients but only half of the potion of olive oil.   

Spread the mixture in the pan, taking care not to exceed one and a half points thick. Cut into squares and add the remaining olive oil. Optionally we add more oil, because it is a pie that needs oil.

Bake for one hour at 180o in a preheated oven.

It is served both hot or cold and usually accompanied with red wine from Mesogaia. 

Mousounda can be served as a starter or as a main course

This is a family recipe that I wanted to share with you.

Good luck

With love Yiota!