There’s something downright magical about the Greek-Style Spinach, Feta & Polenta Pie. Imagine a golden wedge brimming with creamy polenta, melt-in-your-mouth spinach, and salty pockets of feta—all tied together with the aromatic lift of fresh dill and a hint of nutmeg. It’s the kind of cozy dish that brings people together, easy enough for a weeknight but pretty enough for a festive brunch. Whether you’re looking to jazz up your usual dinner routine or impress guests without breaking a sweat, this savory pie delivers a crowd-pleasing blend of Mediterranean flavors in every bite.
Ingredients You’ll Need
The beauty of Greek-Style Spinach, Feta & Polenta Pie lies in its simple, reliable ingredients, each chosen to add a burst of flavor, vibrant color, or comforting texture. Here’s what you’ll need and why each one shines in this dish.
- Instant polenta: Quick-cooking and creamy, it forms the golden foundation for the pie.
- Vegetable broth: Infuses the polenta layer with savory depth and a little extra richness compared to water.
- Olive oil: The classic Mediterranean fat, it adds flavor and helps soften the aromatics.
- Onion: Brings in a gentle sweetness and makes the filling aromatic and hearty.
- Garlic: A Mediterranean must—it infuses the spinach with punchy, savory warmth.
- Fresh spinach: The star vegetable, it bakes down into tender, leafy goodness full of color and nutrients.
- Ground nutmeg: Just a pinch enhances the spinach with a subtle, earthy fragrance.
- Dried oregano: A nod to classic Greek cuisine, this adds an herbal backbone that pairs beautifully with feta.
- Salt: Essential for seasoning both the veggies and polenta—don’t skip or skimp!
- Black pepper: Adds a bit of mild heat to balance out the richness.
- Crumbled feta cheese: Briny, creamy, and bold—this cheese transforms the pie into something extraordinary.
- Grated Parmesan cheese: Lends even more savory, cheesy depth and helps bind the pie together.
- Large eggs: Lightly beaten, they act as the glue and give the pie its gorgeous structure.
- Fresh dill (optional): Bright, slightly anise-like, it’s the finishing herb that makes every bite pop.
How to Make Greek-Style Spinach, Feta & Polenta Pie
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 375°F (190°C). Give a trusty 9-inch pie dish or springform pan a light coating of olive oil or nonstick spray—this step is key for easy, drama-free slicing later. Set it aside while you prep the rest of your ingredients.
Step 2: Cook the Polenta
Pour your vegetable broth into a medium saucepan and bring it to a gentle boil. Once bubbling, slowly whisk in the instant polenta. Stir constantly for about 5 minutes, until thick and creamy. The transformation is swift and so satisfying! Once the polenta comes together, remove it from the heat and let it cool slightly as you continue.
Step 3: Sauté the Aromatics and Spinach
While your polenta rests, heat the olive oil in a large skillet over medium heat. Add the chopped onion and let it soften for about 5 minutes until translucent. Toss in the minced garlic, cooking for another minute—your kitchen will smell amazing! Next, pile in the spinach. Don’t worry if it seems like a lot; it wilts down quickly. Sauté for 3 to 4 minutes until just wilted, then season with nutmeg, oregano, salt, and pepper. Take the skillet off the heat and let the mixture cool a bit.
Step 4: Mix the Filling
In a large mixing bowl, combine your cooked polenta, the spinach mixture, crumbled feta, grated Parmesan, lightly beaten eggs, and fresh dill if you’re using it. Mix everything well to ensure each bite gets a bit of everything—the creamy, the cheesy, and the herby.
Step 5: Bake the Pie
Pour your luscious filling into the prepared dish and smooth out the top. Pop it into the preheated oven and bake for 35 to 40 minutes. You’re looking for a pie that’s set and golden brown on top, with cheese bubbling and a gentle aroma wafting through the house. Let it cool for about 10 minutes before slicing—this helps everything hold together perfectly.
How to Serve Greek-Style Spinach, Feta & Polenta Pie
Garnishes
A sprinkle of fresh dill or flat-leaf parsley on top makes the Greek-Style Spinach, Feta & Polenta Pie look absolutely luscious and adds a refreshing pop. For a bit of sparkle, try a tiny drizzle of extra-virgin olive oil just before serving.
Side Dishes
Pair your pie with a crisp Greek salad full of juicy tomatoes, cucumber, olives, and more feta. For something heartier, roasted potatoes or a lemony orzo salad round out the meal beautifully. Don’t be afraid to set out some warm, crusty bread to scoop up every last crumb!
Creative Ways to Present
Cut the Greek-Style Spinach, Feta & Polenta Pie into slim triangles for a brunch or picnic platter. For a more elegant dinner, serve individual slices atop a swirl of garlicky yogurt or alongside a smear of hummus. You can even slice into bite-sized squares for party-ready, hand-held nibbles!
Make Ahead and Storage
Storing Leftovers
Leftover Greek-Style Spinach, Feta & Polenta Pie keeps beautifully in the refrigerator for up to three days. Just cover the dish or transfer slices to an airtight container to maintain its moisture and flavor.
Freezing
To freeze, let the baked pie cool completely, then wrap individual slices or the entire pie tightly in plastic wrap and foil. Pop it in the freezer for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftover pie in a 350°F (175°C) oven, covered with foil, for about 15 minutes or until warmed through. For a crisp top, uncover for the last few minutes. The microwave works in a pinch, but oven reheating best restores that irresistible crust!
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in Greek-Style Spinach, Feta & Polenta Pie! Simply thaw it, squeeze out as much liquid as possible, and use about 8 ounces to replace the fresh spinach. The flavor and texture will still be delicious.
Is this pie gluten-free?
Absolutely! This savory pie is naturally gluten-free as long as you confirm the brand of polenta and broth you use are safe. It’s a great option for feeding a crowd with varying dietary needs.
What can I use instead of feta?
If you prefer a milder cheese, goat cheese is a tasty swap for feta. Ricotta or even shredded mozzarella can also work in a pinch, though they’ll give the pie a creamier texture and less of that classic briny punch.
Can I make the pie ahead of time?
Definitely. Prepare and bake Greek-Style Spinach, Feta & Polenta Pie a day in advance, then reheat gently before serving. The flavors deepen overnight, making it even more satisfying.
How do I know when the pie is done baking?
You’ll know it’s ready when the top is golden and slightly firm to the touch. A knife inserted near the center should come out clean, and the pie will pull slightly away from the sides of the dish. Let it rest for at least 10 minutes before cutting.
Final Thoughts
If you’re craving something both comforting and a little special, give Greek-Style Spinach, Feta & Polenta Pie a try. It’s easy to make, full of bold flavors, and perfect for sharing—just the kind of recipe that can turn any meal into a celebration. Gather your favorite people and enjoy every scrumptious slice!
Print
Greek-Style Spinach, Feta & Polenta Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Greek-Style Spinach, Feta & Polenta Pie is a delightful vegetarian dish that combines the earthy flavors of spinach with the richness of feta and Parmesan cheeses, all nestled in a creamy polenta crust. Perfect for a cozy dinner or a potluck gathering.
Ingredients
For the Polenta:
- 2 cups instant polenta
- 4 cups vegetable broth
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 10 ounces fresh spinach (roughly chopped)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs (lightly beaten)
- 2 tablespoons chopped fresh dill (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or springform pan.
- In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and cook, stirring constantly, for 5 minutes or until thick and creamy. Remove from heat and set aside to cool slightly.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more. Add spinach and cook until wilted, about 3-4 minutes. Season with nutmeg, oregano, salt, and pepper.
- Remove from heat and let cool slightly. In a large bowl, combine the cooked polenta, sautéed spinach mixture, feta, Parmesan, eggs, and fresh dill if using. Mix well.
- Pour mixture into the prepared dish and smooth the top. Bake for 35-40 minutes or until the pie is set and golden brown on top.
- Let cool for 10 minutes before slicing and serving.
Notes
- This pie is delicious warm or at room temperature and pairs well with a simple Greek salad.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 90mg
