Greek-Style Spinach, Feta & Polenta Pie
This post may contain affiliate links. Read my full disclosure policy.
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
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.
You may also like
- Spinach Frittata
- Ham & Cheese Oven-Puffed Pancake
- Zucchini & Cheddar Frittata
- Crustless Broccoli Quiche
- Spinach Quiche
Greek-Style Spinach, Feta & Polenta Pie
Think of this dish as a cross between baked polenta, a quiche, and a frittata.
- 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
- 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.
- 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.
I haven’t made this yet, but I am looking forward to making it this week. My problem is that my husband bought whole milk plain yogurt, not greek yogurt. Can I still use it in the recipe or should I pick up the greek yogurt?
Thank you Jenn for all of your recipes (website and both books). I make a Jenn recipe at least twice a week.
Hi Cathy, I think you can get away with the regular yogurt here. I’d love to know how it turns out!
Has anyone used quick cooking grits instead of the instant polenta?
Looks like its on the list for the next Sunday gathering.
I’m about to make this for the first time, for a brunch on New Year morning. For people having trouble finding Instant Polenta, in my market it was in a section just next to the boxed pasta. Don’t know if that’s true everywhere, but maybe it will help some folks.
Happy New Year (2023) Jenn and all.
I have made it several times and it is really good. Can I freeze it?
Glad you like it! I’ve never frozen it before, but I think you could. 🙂
I made this with Bob’s Red Mill “Yellow Corn Grits also known as Polenta” and frozen organic spinach. Otherwise I followed the recipe exactly. Baked in an 8.5 inch square Corning Ware dish. I didn’t cook the spinach. Instead I rinsed it in a colander and allowed it to dry as I got the rest of the ingredients together. Then I rolled the spinach in a towel to remove excess moisture before adding to the mixture. Served with bacon, baby red potatoes in butter/garlic sauce and a lemon vinaigrette salad. What a delicious meal this was. The crustless quiche was the star. It made enough for 2 meals for the two of us. Thanks so much for the recipe!
Very rare that I leave anything other than a 5 for Jenn’s recipes. I liked, but don’t think I’ll make again. Was very pretty, easy to make, and think I’ll enjoy for a light breakfast tomorrow!
Great flavor! Based on other comments, and since I couldn’t find instant polenta, I used “regular” polenta. I used the amount of polenta called for in the recipe. After stirring everything together, though, I decided I would add about 3 tablespoons of half and half to the mixture to thin it just a bit. I checked the pie after 25 minutes and the center wasn’t cooked so I cooked it 15 more minutes and it was set. I’m going to continue looking for the instant polenta, but since several people have asked if they can use “regular” polenta, I feel the answer is yes. (NOTE: I don’t know if the cooking time took longer due to the addition of the half and half or the elevation at which I live, which is about 5100 ft.)
Can I add drained crumbled saugage to the recipe?
Sure, Jo, that should work. I’d love to hear how it comes out!
Made this for a dinner we were hosting. One of the guests is gluten free and vegetarian so finding something that everyone can enjoy can be a challenge. Jen came through again! Everyone loved it and wanted the recipe! I followed the recipe exactly. It can be mixed beforehand and cooked later.
Will it be okay if I refrigerate the mixture and bake the next day?
Sure, that should be fine. Enjoy!
I did make this recipe. It was very delicious. One thing I dont really use salt. So I will leave ouI the salt next time around, the cheese has enough. All your recipes are so amazing. I eat strictly kosher so you have plenty for me to choose from.
Thanks you for all your delicious recipes! I want to make this dish but have only Palmetto Farms White Grits. How would I adapt thus recipe since mine are not instant grits.
Hi Jean. You really need instant polenta for this recipe; I’m sorry!
This is amazing! great flavor and so easy to make! Love that it is low carb and full of fresh flavors!
This recipe is wonderful, exactly as written. It’s easy to make, uses ingredients I usually have on hand, doesn’t take much time, and my husband an I agree it’s delicious out of the oven and reheated the next day. Another plus is that it really works well for special breakfast/brunch, lunch or dinner. Yum! Making it again tonight.
I have to add to all the 5 Star comments. I made this recipe for brunch with friends. We all raved about it. Only addition I made was a diced shallot with the spinach. But you can add mushrooms, peppers to enhance it too. The flavors were amazing. The combination of feta and romano was genius. Definitely a keeper.
I would describe this dish as a crustless quiche that is a delicious and easy all-in-one dinner. I’ve made this twice, and it’s a new home favorite! It can be, as Chef Jenn notes, served hot at or room temperature. I’m considering adding a variation of this dish to my commercial menus.
I didn’t have instant polenta—actually, I didn’t know it existed—so I used some fine-ground cornmeal instead. And rather than use the dill, which can be a little overpowering, I topped the quiche with a bit of freshly-ground nutmeg.
A note on the Pecorino Romano cheese: This is a sheep’s milk cheese with a relatively low melting point and a sharp, salty flavor. I doubt that Parmigiano-Reggiano, or worse, supermarket “Parmesan” would be an acceptable substitute.
A note on the cooking time, which can vary a great deal depending on altitude: I live at over 6,000 feet, so fully baking the quiche took 40 minutes.
Chef Jeff, Park City, Utah.
Fantastic! Leftovers were great too. I used regular polenta and cook time was sufficient. Quick and on repeat.
Recipe was perfect, not a single tiny bit was left as my family loved all of it. Easy to make, and pretty to look at – what’s not to like about this, another great recipe from Once upon a chef Jenn!
Super delicious. The consistency of the quiche held together really well. Great flavor, too.
I didn’t have the polenta called for but used the cornmeal I had in house (Red Mill’s Medium Ground). I used 5 ounces of frozen spinach heated in the oil in a large skillet until no steam came out of it otherwise followed the recipe. The flavor of pie was very good and not too salty but at room temperature it was more solid than I liked. I will try less regular cornmeal next time.
I have made this recipe in every possible iteration…with sautéed cubes of zucchini, with sundried tomatoes and spinach, with asparagus, with sautéed red pepper and onion…it’s GREAT every time! (I even use fat free feta and fat free Greek yogurt when I’m making it for myself Weight Watchers friendly…and it’s still delish!)
LOVE that it comes together in 5 minutes in one bowl.
Great for brunch, reheated for breakfast or with soup and salad for dinner!
I’ve made this several times and love it. I am going to serve it at a family brunch and am wondering what you think would go well with it. Any ideas would be appreciated!
Hi Cassandra, Glad you like this! It would pair nicely with a fruit salad. I have a few different options that you can check out on this page. Depending on hearty you want the additional dish to be, you could also consider this baked oatmeal. Hope that helps and that everyone enjoys whatever you choose!
This is a delicious, satisfying, meatless main that I’ll be making again and again. I followed the recipe exactly, but substituted dried dill as it was here on the shelf. I wouldn’t change a thing. Thanks for another great recipe!
Jenn: I just made this recipe this morning and it is SO delicious. I couldn’t find the Pecorino Romano at my grocery store (they usually carry it but were out) so I substituted Asiago and it was really nice.
I just found Instant Polenta on Amazon.
There must be a substitute for the instant polenta because I went to several stores and could only find regular polenta. Any suggestion? I’d love to make this but I am frustrated that I can’t find this ingredient, and the recipe only calls for 1/4 of a cup. Please help 🙂
I bought the Instant Polenta today and it refers to it as instant corn flour?
Where have you found instant polenta locally? We’re having trouble finding it.
Hi Heidi, I’ve found it at Giant (it’s in the Italian section as opposed to near the cornmeal). Hope you’re able to find it!
I buy mine at an Italian grocery store (Bossa foods) in the city I live (Vancouver BC)
I love this recipe. I make it almost every week. I cut it in half and eat it for dinner one day and breakfast the next day.
Sometimes I add sliced mushrooms, sun dried tomatoes or other vegetables.
Thanks for such a great recipe.
Can I use regular polenta, maybe already cooked, instead of instant polenta in this dish.
Hi Niels, I can’t confidently tell you how it will turn out or how to convert this to use regular polenta – I’m sorry! If I test it out at some point, I will add a note to the recipe.