This pie is one of those rare recipes that tastes like it came from the oven while being cooked entirely on the stovetop. It is an excellent choice for hot summer days, camping with a gas burner, vacation rentals, or any time you want a homemade meal without heating the entire kitchen. I also like that the batter is neutral enough to work with almost any savory filling, making it a recipe you'll come back to again and again.

Ingredients:

• salt	1/3 teaspoon
• ground black pepper	to taste
• All-purpose flour	150 g
• baking powder	1 teaspoon
• olive oil	for frying
• eggs	2
• sour cream	2 tablespoons
• garlic	1 clove
• kefir	150 ml
• spinach	1 cup
• olive oil (for dough)	2 tablespoons
• fish fillet (trout, pink salmon, salmon, or cod)	400 g
• hard cheese (optional)	50 grams

1. Crack the eggs into a large bowl. Add the salt and whisk until slightly frothy.

2. Add the sour cream and whisk until smooth.

3. Pour in the kefir and mix well.

4. Add the olive oil and stir until combined.

5. Sift the flour and baking powder together. Gradually add the flour mixture to the wet ingredients, whisking until smooth. The batter should be similar in consistency to pancake batter. If it seems too thick, add 1–2 tablespoons of kefir.

6. Let the batter rest while preparing the filling.

7. Wash the spinach thoroughly and pat it dry.

8. Roughly chop the spinach.

9. Peel and mince the garlic.

10. Pat the fish dry with paper towels. Remove any remaining bones and cut the fish into bite-size cubes. Season the fish lightly with salt and black pepper.

11. Heat a large nonstick skillet over medium heat and add a small amount of olive oil.

12. Add the spinach and garlic. Cook for about 1 minute, just until the spinach wilts. Transfer to a bowl.

13. In the same skillet, add a little more olive oil if needed. Add the fish and cook over medium heat for about 1 minute per side. The fish does not need to cook completely. Remove it from the skillet.

14. Reduce the heat to low and lightly grease the skillet if necessary.

15. Pour the batter evenly into the skillet.

16. Evenly distribute the spinach over the batter.

17. Arrange the fish pieces on top, gently pressing them slightly into the batter.

18. Cover the skillet with a lid that has a steam vent. If your lid does not have a vent, leave it slightly ajar. Cook over low heat for about 15 minutes, or until the bottom is golden and the top is mostly set.

19. To flip the pie: Place a large flat plate, pizza pan, or cutting board over the skillet. While wearing oven mitts, firmly hold the plate against the skillet and carefully invert the pie onto the plate. Then gently slide the pie back into the skillet with the uncooked side facing down. This method is much easier and safer than trying to flip the pie with a spatula.

20. Cover again and cook for another 10 minutes.

21. If using cheese, grate it while the pie finishes cooking.

22. Flip the pie one final time so the fish side is facing up.

23. Sprinkle the grated cheese evenly over the top. Cover and cook for about 5 minutes, or until the cheese has melted.

24. If not using cheese, simply continue cooking for about 15 minutes after the first flip instead of 10 minutes.

25. Let the pie rest for 5 minutes before slicing.

26. Cut into wedges and serve warm.

TIPS & VARIATIONS:

- Frozen fish may be used. Thaw completely and pat very dry before cooking.

- Broccoli is an excellent substitute for spinach. Cut into small florets and boil for 2 minutes before adding to the pie.

- Other vegetables that work well include sautéed mushrooms, zucchini, asparagus, peas, roasted bell peppers, caramelized onions, kale, Swiss chard, or leeks.

- Gouda, Mozzarella, Monterey Jack, Havarti, Gruyère, or mild Cheddar all melt beautifully on top.

- A pinch of dried dill, thyme, or Italian seasoning can be added to the batter for extra flavor.

MORE FILLING IDEAS:

Chicken with broccoli and Cheddar

Chicken with mushrooms and Swiss cheese

Chicken with spinach and feta

Chicken with zucchini and Parmesan

Ground turkey with spinach and mozzarella

Turkey with roasted peppers and Monterey Jack

Ham with broccoli and Swiss cheese

Ham with caramelized onions and Gruyère

Ground beef with mushrooms and onions

Ground beef with roasted peppers and mozzarella

talian sausage with spinach and provolone

Smoked sausage with potatoes and Cheddar

Spinach and feta

Mushrooms with Gruyère

Broccoli and Cheddar

Zucchini, tomatoes, and mozzarella

Roasted peppers with goat cheese

SERVING IDEAS:

Serve with a crisp cucumber and tomato salad.

Pair with a simple green salad dressed with lemon vinaigrette.

Serve with sour cream mixed with fresh dill and garlic.

Add pickled vegetables on the side for a traditional Eastern European touch.

Skillet Fish Pie