Greek-Style Spinach, Feta & Polenta Pie

Tested & Perfected Recipes

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

spinach, feta and polenta pie ingredients

Step-By-Step Instructions

Heat the oil in a large nonstick skillet over medium-high heat, and add the spinach.

wilting spinach in pan

Cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.

wilted spinach

In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper.

eggs, yogurt, and polenta in mixing bowl

Whisk until smooth, then add the feta, Pecorino Romano, and dill, and whisk until evenly combined.

adding cheeses and herbs

Add the wilted spinach to the batter.

adding wilted spinach to egg batter

Stir until combined.

Greek spinach pie batter

Pour the mixture into the prepared baking dish or pie pan.

ready to bake

Bake until just set and puffed, 20 to 25 minutes.

fresh out of the oven

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.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 6 ounces baby spinach (about 6 packed cups)
  • 5 large eggs
  • 2/3 cup whole-milk plain Greek yogurt (low-fat works too)
  • 1/4 cup instant polenta
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup finely grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh dill

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 Edamam

  • 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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Reviews & Comments

  • 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!

    • — Carol on September 18, 2021
    • Reply
  • 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.
    Great Recipe!!!

    • — Pamela Harriman on September 5, 2021
    • Reply
  • I just found Instant Polenta on Amazon.

    • — Pamela C Harriman on September 3, 2021
    • Reply
  • 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 🙂

    • — Pamela on September 3, 2021
    • Reply
  • Where have you found instant polenta locally? We’re having trouble finding it.

    Thank you!

    • — Heidi DROSS on August 12, 2021
    • Reply
    • 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!

      • — Jenn on August 17, 2021
      • Reply
  • 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.

    • — Marcia on August 5, 2021
    • Reply
  • Can I use regular polenta, maybe already cooked, instead of instant polenta in this dish.

    • — Niels Mandoe on July 25, 2021
    • Reply
    • 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.

      • — Jenn on July 26, 2021
      • Reply

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