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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Yum Jenn!! Once again another delicious meal. This was definitely one of the easiest/quickest recipes I have made of yours but so so yummy. The yogurt adds a wonderful tang. I couldn’t find specifically “instant polenta” so I just some polenta/corn meal mix and it worked great. 10/10 recommend this for a breakfast or dinner meal.
Made this last night for dinner and it was another wonderful recipe! It was very tasty using both cheeses and dill. The polenta gave it a nice consistency. I served it with a tomato, red onion and artichoke salad. Perfect!
I made this today. The feta cheese and spinach combination tasted great. However, like other readers, I could not find instant polenta. I used regular polenta, and just poured it into the egg mix, but the resultant pie tasted grainy (uncooked polenta?).
Jenn, would you suggest fully cooking the polenta with water and salt (following instructions on polenta package) before putting it into the egg mixture?
Hi Melvina, It may work to cook the polenta before incorporating it into the egg mixture but it’s hard to say. If possible, I’d try to find the instant polenta.
Jenn – I made the Greek-Style Spinach, Feta and Polenta Pie for breakfast this morning. It was absolutely delicious! I used non-fat Greek yogurt as that was all I could find; not sure if that made any difference, but it was fantastic and I will certainly make this often. Thank you for sharing your wonderful recipes; every one I’ve tried has been wonderful. You’re the very best!!!
Waw! This is so delicious!!! Thank you for your recipe. They are so easy. And most of the ingredients are everyday stuff I have at hand.
Hi Jenn,
This sounds wonderful and I plan to make it this weekend for a small family dinner (4 adults). Can this be made ahead and frozen?
Eloise
Hi Eloise, I haven’t tried freezing it, but I think you could. Please LMK how it turns out if you freeze it!
So good and easy! We enjoyed this so much we’ve had it twice in a week. Didn’t have feta so substituted goat cheese which I very carefully “crumbled” and mixed in last. Also tried it tonight with an added diced jalapeno pepper. This overpowered the dill but it still tasted great. Thank you for these fun and healthy recipes!
I made it for our family Saturday breakfast/brunch – everyone loved it: a bit sour and fresh from the yogurt and feta, rose very well with a nice hint of garlic and so quick and easy to make. Will keep this in my arsenal for sure 🙂 Thank you Jenn!
Great recipe! I used asparagus and some low fat/non fat versions of the recipe and it was still completely delicious. Comes together in just minutes. Enjoyed it for dinner. Can’t wait for leftovers for lunch. And perfect for brunch…when we do those again! Thank you!
This recipe was easy to make and delicious. We ate it for dinner one night and breakfast the next morning. It’s tasty and versatile!
So good! We had it for dinner with a green salad and will definitely make again but double next time so there are leftovers for breakfast the next morning!