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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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
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