Corn Pie with Spinach Filling

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Fresh Spinach	250 gr	4 cups
Scallions	1	1 bunch
Each bunch contains 6-8 green onions.
Dill and Parsley	1	1 bunch
You will need a bunch of each. The average bunch of Parsley / Dill contains 12 stems, weighs 55 grams and contains just over two cups of sprigs.
Garlic, minced	3	3 cloves
Egg	1	1
Feta Cheese	150 gr	2/3 cup
Instead you can use Cottage Cheese same amount.
Cornmeal	450 gr	2 1/4 cups
Oat Flour	90 gr	3/4 cup
Baking Powder	6 gr	1 teaspoon
Greek Yogurt, devided	240 ml	1 cup
You can sub Yogurt with Buttermilk or Kefir. Use 2 tbsp of Greek Yogurt in spinach filling and the remaining Greek Yogurt use in dough.
Milk, devided	360 ml	1 1/2 cups
2/3 of the dough will have 300 ml of Milk, and the remaining 1/3 of the dough will have the rest of the Milk (60 ml).
Salt and Ground Black Pepper	6 gr	1 teaspoon
Use a teaspoon of each, or according to taste

Equipment:

Baking pan 10in x 13in / 26cm x 35cm

Steps:

Step 1

Prepare the Filling. Finely chop the Dill, Parsley, Green Onions, and Garlic Cloves. Place them in a bowl together with the Spinach, Cottage Cheese, Greek Yogurt (2 tbsp), Egg, Salt, and Ground Black Pepper. Knead with your hand until well combined.

Step 2

In another bowl, mix the Cornmeal (450 gr) with the Oat Flour (90 gr) and Baking Powder, then add the Salt, the remaining Greek Yogurt, and some of the Milk (300 ml). Depending on how much the Cornmeal absorbs, you may need more or less Milk.

Step 3

In a baking tray lined with parchment paper, spread ⅔ of the Cornmeal Mixture. Then add the Spinach Filling.

Step 4

In the remaining Cornmeal Mixture, mix the remaining Milk (60 ml) and pour it on top. Drizzle it with a little olive oil.

Step 5

Place the pie in the preheated oven at 350°F (180°C) for about 50 minutes until it has nicely browned.