Greek-Style Spinach, Feta & Polenta Pie

Name: Greek-Style Spinach, Feta & Polenta Pie
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
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

Inspired by the Greek dish kourkouto, this savory "pie" makes a delicious vegetarian main course, perfect for any time of day.

⏱️ 45 menit 🔪 Persiapan: 10 menit 🔥 Masak: 35 menit 📊 Sedang 👁️ 21 dilihat

👨‍🍳 Mulai Masak

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

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

Langkah-langkah

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.