Spinach/Feta Polenta Pie
Everyone loves pie of some kind right? For me, beyond the apple, cherry and pecan favorites, there is something about a salty savory pie that is very comforting and delicious, especially as the weather gets a bit nippier. The creaminess of polenta coupled with the salty bite of feta marries very well in this dish. And, you’ve even upping your iron levels here with a good helping of spinach to boot. Let me know what you all think!
Recipe by: Arlene Jacobs
2 tbsps. plus 1 tsp. extra-virgin olive oil
5 oz. baby spinach
4 scallions, white and green parts, chopped
2 tbsps. chopped dill
2 tbsps. chopped parsley
Salt & pepper, to taste
3 cups vegetable broth
1 cup instant polenta
¼ cup grated parmesan cheese
3/4 cup crumbled feta cheese, plus extra for garnish
- Over medium-high, heat 2 tbsp. of the oil in a 10-11-inch skillet. Add the spinach, scallions, dill and parsley. Season with salt and pepper and sauté, tossing frequently for about 5 minutes.
- In a medium saucepan, bring 3 cups vegetable broth to a boil and add the polenta in a steady stream, stirring constantly. When the polenta begins to thicken, add the parmesan and ½ cup of the feta cheese and stir until melted. Add salt and pepper, as necessary.
- Pour the thickened polenta into an ovenproof serving dish, which has been greased with 1 tsp. olive oil and spread evenly. Top with the spinach mixture and sprinkle with remaining feta cheese. Drizzle with the remaining olive oil. Heat for about 20 minutes. Sprinkle with fresh herbs and serve.
NOTE: Serve with fresh figs and kalamata olives.
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