Greek-Style Spinach, Feta & Polenta Pie
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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!rn”
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.
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Greek-Style Spinach, Feta & Polenta Pie
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 6 oz 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/175°C and set an oven rack in the middle position. Grease a 1.5-qt (1.5L) baking dish (mine is an oval that measures about 9 x 7 in/23 x 18 cm) or 9-in (23-cm) 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
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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We loved this. Would like to serve to guests and wonder if fruit salad would be good choice with it or ? and also what kind of desert?
Thank You in advance.
A
Glad you liked it! I think fruit salad would be a great compliment to this. And for dessert, you have a lot of flexibility. If you want to stick to something summery, you could consider one of these options.
Easy and delicious!
Has anyone made this with Just Egg egg substitute? My daughter is allergic to eggs, so I was wondering if the just egg would set. Also, how much egg substitute. Thanks
Lovely flavor! The dill makes it feel very special. I actually make this for my toddler’s lunches and he loves it! I simply the prep by using steam-in-bag frozen chopped spinach, and I mix all the ingredients in the casserole dish itself to minimize dishes. The only thing is that I cook it for 10 extra minutes, and even though it’s set and puffed like the instructions say, I can’t tell if it’s fully cooked in the middle.
Jenn, this recipe always gets rave reviews from whoever I serve it to! I’d like to make it for my daughter-in-law’s baby shower. Would you recommend tripling or quadrupling the recipe for a 9” x 13” baking dish? Thanks for your help and for all of your incredibly delicious recipes!
Hi Donna, Glad you like this! I’d triple the recipe. (I’m not certain it will all fit in a 9 x 13 so you may have a little leftover.) Also, keep in mind that it may take a few extra minutes in the oven.
Can this recipe be doubled?
Sure!
This was a big winner. Used Parm instead of romano cheese and threw in a shallot. Came together quick and turned out awesome.
Thank you again Jenn! Just what I needed this evening……a recipe that was easy to make and deliciously enjoyed by all!
Made this for dinner last night and we finished it off for breakfast this morning. Delicious!
I had to use dried dill as I didn’t have fresh. It was delicious anyway though I know it would be made even more delicious with fresh dill.
I don’t usually comment on recipes I find, but this one is different. It is DELICIOUS. I’ve already made it four times and about to make it a fifth. It is easy to make, flavorful, holds well in the fridge for the next day, and it is quick & easy to heat up in the morning.