Greek-Style Spinach, Feta & Polenta Pie
This post may contain affiliate links. Read my full disclosure policy. This Greek-inspired savory “pie” combines the flavors of spinach, feta, and dill in a rich egg batter. Think of it as a cross between baked polenta, a quiche, and a frittata—an easy, vegetarian main that’s perfect for any meal. 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, spinach quiche, and a frittata—and since this version is filled with 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. “Loved it! Prepared with a nice side salad and had a wonderful meatless Monday for the family!” What You’ll Need To Make Spinach, Feta & Polenta Pie Step-By-Step Instructions Heat the oil in a large skillet over medium-high heat, and add the spinach. Cook the spinach until wilted, 4 to 5 minutes, then set aside to cool slightly. 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 mix until combined. Add the wilted spinach to the batter and mix to combine. Pour the mixture into the prepared baking dish or pie pan and bake until just set and puffed, 20 to 25 minutes. Serve this dish hot or at room temperature. You May Also Like RecipeComments (143)Add Comment Recipe Comments (143) Add Comment 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 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. 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 Powered by 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 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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