Greek-Style Spinach, Feta & Polenta Pie
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Think of this dish as a cross between baked polenta, a quiche, and a frittata.
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
Step-By-Step Instructions
Heat the oil in a large nonstick skillet over medium-high heat, and add the spinach.
Cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.
In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper.
Whisk until smooth, then add the feta, pecorino Romano, and dill, and whisk until evenly combined.
Add the wilted spinach to the batter.
Stir until combined.
Pour the mixture into the prepared baking dish or pie pan.
Bake until just set and puffed, 20 to 25 minutes.
Serve hot or at room temperature.
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Greek-Style Spinach, Feta & Polenta Pie
Think of this dish as a cross between baked polenta, a quiche, and a frittata.
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
- 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.
- 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.
- 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.
- 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
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- 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
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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I could not find instant polenta so used organic corn meal which is used to make polenta, and it turned out great. I soaked the cornmeal in the yogurt egg mixture while I prepared all else.
Trying to incorporate more meatless meals into our repertoire and this looked good, easy and I only had to run out for a couple ingredients. I couldn’t find the instant polenta so used the regular polenta I had. Worked just fine but think maybe it was because it was the regular kind that it took much longer to bake. Think it ended up taking about 40 minutes. We all loved it and can’t wait to try again. I can see adding bacon or other things as well. Thanks Jen
I’m trying to think of something really inspiring to say about this recipe but all I can think of is “absolutely delicious “! I made it two nights ago as written with spinach and it was definitely a wow for my sister and her husband. We have fresh eggs and asparagus is on sale so decided to try it again with that and again it was just wonderful. A little more texture with the asparagus (I steamed it a little) but the combination of flavors is perfect. The fresh dill is there but not over bearing and I used really high quality feta. I used Bob’s Red Mill Yellow Corn Grits/ Polenta and served with cucumber and tomato salad. Perfect for brunch or dinner. Thanks AGAIN for a lovely recipe.
I made this for breakfast this morning. It was delicious, certainly a keeper. I didn’t have polenta, I live in a rural area, I used grits. I used part frozen spinach and fresh because I did not have enough fresh. Very Good. leftovers tomorrow for breakfast. I also added a little leftover ham, but not enough to overpower the cheese, and spinach.
Doris
I could not find instant polenta so I grabbed the one in a log shape. I sliced off a small portion and mashed it with a fork. It turned out great and I used the remainder of the log into polenta fries!
Thank you for the recipe. My Greek husband loved it!
I made this last night for my family. It was a big hit! I loved how easy it was to make, and how fast it took to get all the ingredients together. Everyone loved how it wasn’t eggy at all (one family member really doesn’t enjoy egg dishes much but he liked this one).
It was rich and filling. I would serve this a salad and call it dinner!
This was absolutely delicious–I’m adding it to my brunch rotation. I did add some diced onions to the pan and cooked them before adding the spinach. And it needed more than 25 minutes to bake…but really worth it!
Very good. And easy. I didn’t have polenta in my cupboard, but I had stone-ground corn meal so I used that. Worked! Next time I’ll have some polenta on hand to see what difference it makes. I’ll also add a dash of Tabasco.
Fantastic! I saw this in your weekly newsletter and immediately went out and bought all the ingredients and made it last night. It’s delicious, with a great consistency. A really nice break from quiche. My husband loved it and my 18-year-old son came home and tried it and said, “This is really good!” That is a win-win. Added bonus? It’s incredibly easy!
Made it just like the recipe said and it was great! Leftovers for breakfast.