Greek-Style Spinach, Feta & Polenta Pie
I am always on the lookout for new breakfast recipes, preferably including protein, to liven up the same old, same old. Cinnamon rolls and dessert breads don’t count—but this Greek-style spinach, feta, and polenta pie sure does!
Since hubby and I are retired, we have the time to make more labor-intensive breakfasts than when we were working. If you’re still “punching a time clock,” then I would save this recipe for a special weekend breakfast.
This “pie” is somewhere between a frittata, a quiche, and an omelette, as it combines elements of all three. One of the ingredients is a quarter cup of instant polenta which gives it a firmer texture than either quiche or an omelette. It’s a savory egg dish because some of the other ingredients include two my favorite cheeses—feta and pecorino Romano. The sautéed shallot, garlic, and spinach combo just adds to the deliciousness.
If you add a salad and dinner roll, it would make a nice lunch or a “meatless Monday” dinner. Now, that’s what I call a versatile recipe. Enjoy…
Greek-Style Spinach, Feta & Polenta Pie
Servings: 4
Ingredients
- 3 tbl. extra-virgin olive oil, divided
- 1 large shallot, chopped
- 4 to 5 oz. baby spinach
- 1 large clove garlic, minced
- 5 large eggs
- 2/3 cup Greek yogurt
- 1/4 cup instant polenta
- 1/4 to 1/2 tsp. salt (I used 1/4 tsp. as both the feta and Romano are already salty)
- 1/4 tsp. freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup finely grated pecorino Romano cheese
- 2 tbl. chopped fresh dill or 2 tsp. dried
Directions
Preheat the oven to 350° F and set an oven rack in the middle position. Grease a 1.5-qt baking dish or 9-inch 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 shallot and sauté for a few minutes until softened. Next add the garlic and sauté for 1 minute before adding the spinach. Cook the mixture, tossing frequently, until the spinach is wilted, 4 to 5 minutes. Set aside.
In a large bowl, combine the eggs, yogurt, polenta, salt and pepper; whisk until smooth. Add the feta, Romano, and dill, and whisk until evenly combined.
Stir in the wilted spinach mixture.
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.
Source: A recipe from Once Upon a Chef