Recipe by threeovens
This is a sort of rustic version of Spanikopita or Greek Spinach Pie. It can be made with spinach or any green you like, or even a combination. Instead of a phyllo dough crust, the crust is made from corn meal and akin to polenta.
Top Review by Muffin Goddess
Love this -- it's been my dinner for the last three days! I had a Costco-sized (2.5 lb) bag of spinach to use up, so I just threw the whole bag in. I used white cornmeal for the crust, and I added an extra handful of feta for good measure. This is particularly good reheated and topped with some tomato sauce (I've been using Recipe#307217). Definitely a keeper, thanks for posting! Made for The Hot Pink Panthers for ZWT9 Family Picks
- 2 lbs spinach (or use combination, if using packaged baby spinach only 1 pound is needed) or 2 lbs chard leaves (or use combination, if using packaged baby spinach only 1 pound is needed) or 2 lbs beet leaves, stemmed and washed (or use combination, if using packaged baby spinach only 1 pound is needed)
- 1 medium onion, finely chopped
- 1⁄4 cup fresh dill, chopped
- 1⁄4 cup of fresh mint, chopped
- 1⁄4 cup fresh parsley, chopped
- 1 bunch green onion, chopped
- kosher salt & freshly ground black pepper
- 5 ounces feta cheese, crumbled
- 1⁄4 cup extra virgin olive oil
- 2 cups milk
- 1 cup fine cornmeal (sometimes called corn flour)
- 1 cup water, as needed
Directions See How It's Made
- If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
- Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
- Chop and set aside in a large bowl.
- In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
- Stir in the greens and chopped herbs; season with salt and pepper and toss well.
- Stir in the feta cheese.
- Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
- In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
- Continue to stir until the mixture thickens like polenta.
- Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
- Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
- Bake until the top is browned, about 45 minutes to an hour.
- Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
- NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.