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Greek-Style Spinach, Feta & Polenta Pie

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By Jenn Segal
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Think of this dish as a cross between baked polenta, a quiche, and a frittata.

Greek-style spinach, feta, and polenta pie in a baking dish.

Inspired by a recipe from Diana Henry’s lovely cookbook, From the Oven to the Table: Simple Dishes That Look After Themselves, this recipe is based on a Greek dish called kourkouto, a simple and savory “pie” that replaces the phyllo dough in a traditional phyllo pie with a batter made from eggs, cheese, Greek yogurt, and cornmeal. Think of it as a cross between baked polenta, a quiche, and a frittata—and since this version is filled with spinach, feta, and dill, it has spanakopita vibes. It’s a uniquely delicious (and easy!) vegetarian main course that’s perfect for brunch, lunch, or a light dinner.

What You’ll Need To Make Spinach, Feta & Polenta Pie

spinach, feta and polenta pie ingredients

Step-By-Step Instructions

Heat the oil in a large nonstick skillet over medium-high heat, and add the spinach.

wilting spinach in pan

Cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.

Skillet of wilted spinach.

In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper.

eggs, yogurt, and polenta in mixing bowl

Whisk until smooth, then add the feta, pecorino Romano, and dill, and whisk until evenly combined.

adding cheeses and herbs

Add the wilted spinach to the batter.

adding wilted spinach to egg batter

Stir until combined.

Greek spinach pie batter

Pour the mixture into the prepared baking dish or pie pan.

ready to bake

Bake until just set and puffed, 20 to 25 minutes.

fresh out of the oven

Serve hot or at room temperature.

Greek-style spinach, feta, and polenta pie in a baking dish.

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Greek-Style Spinach, Feta & Polenta Pie

Metric Cup Measures
By Jenn Segal
Inspired by a recipe from From the Oven to the Table by Diana Henry

Think of this dish as a cross between baked polenta, a quiche, and a frittata.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 6 ounces baby spinach (about 6 packed cups)
  • 5 large eggs
  • ⅔ cup whole-milk plain Greek yogurt (low-fat works too)
  • ¼ cup instant polenta
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup crumbled feta cheese
  • ½ cup finely grated pecorino Romano cheese
  • 2 tablespoons chopped fresh dill

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil.
  2. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.
  3. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach.
  4. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 382
  • Fat: 27 g
  • Saturated fat: 11 g
  • Carbohydrates: 13 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 21 g
  • Sodium: 554 mg
  • Cholesterol: 273 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

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  • Just trying to figure out what to make for dinner, I saw this recipe in my email inbox this morning and decided to make it. I did add tomatoes on top and a little bit of crumbled bacon in the dish. It was a great tasting, quick, light dinner And some toast on the side and it is great. How about leftovers for breakfast in the morning

  • I browned chopped onion and mushrooms with the spinach and added a little bit of egg whites (from the carton) and put it in a pie crust. It’s amazing! Great recipe. My husband loves it. I’ll be making this again 😁

  • Can this be made the night before and cook in the morning?

    • Sure, Kathy, that should work. Please LMK how it turns out if you try it!

  • Hi Jenn! Could you substitute quick cooking grits for the instant polenta?

    • Hi Renee, I haven’t tried it so I can’t say for sure, but I think it should work. Please LMK how it turns out if you try it!

      • How great to have a new recipe. I made it to plan baking it in my pie pan in … the toaster oven. Great technique with all kinds of variations to consider for veg and cheeses. And, I now have a new way to use instant polenta. Thank you so much for your terrific work. Everything I make from your recipes are keepers!!!

        • So glad you enjoyed it, Libby! I too was thinking of all kinds of variations that would be fun to try.

    • I used grits, because I don’t have polenta in this where I live. Works fine.

  • Delicious and super quick to put together! Thanks!

  • Hi Jenn. This sounds like a wonderful recipe! I can’t tolerate any aged cheeses. (i.e. I can only have fresh cheeses like feta, cottage/ricotta and the like). Is there any way to omit the Pecorino Romano cheese or sub something else in its place? Thanks.

    • Hi Shelah, I would just increase the feta in the dish. It will be a bit tangier with all feta, but should still be good. Please LMK how it turns out! 🙂

  • Did you stop including nutrition information? I really like that and miss it here.
    Haven’t tried this one yet, but I love all of your recipes I’ve tried, including from the cookbook. Hope your new book comes out soon.

    • Hi Kathy, I just forgot to add the nutritional info here — sorry — I just added it. So glad you like the recipes (and hope you enjoy this one too)! My second book is coming out on September 14th — stay tuned!! 🙂

  • I am planning to make this recipe for a birthday celebration this weekend. Does it reheat well? I’d like to make it the day before because I am baking other dinner items. Or, should I just make it earlier in the day?

    Your recipes are just wonderful – so happy I discovered your website!

    Thank you,
    Virginia Wengerter

    • — Virginia Wengerter
    • Reply

    • Hi Virginia, So glad you like the recipes! 🙂
      Yes, this reheats nicely. If you’re reheating individual pieces, I’d microwave them. If you’re reheating the whole dish, cover it with aluminum foil and place in a 300°F oven for about 30 minutes, or until hot in the center. It’s also delicious at room temperature.

  • I think it will work, Mary.

    • Can I double this recipe for a 9 x 13 as I need to serve a larger group?
      How much longer should I bake it it if doubled?
      Your recipes are always amazing. Thank you!

      • Hi Jules, Yes, that would work. The baking time should be about the same but keep an eye on it. And so glad you like the recipes!

  • I haven’t tried this, El, but I think it should be fine. Please LMK how it turns out!

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