Corn Pie with Spinach Filling

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Corn Pie with Spinach Filling
Imagine a Corn Pie with a golden, crispy crust that crumbles delicately at the touch, revealing a luscious and creamy spinach filling within. The aroma of freshly baked cornmeal mingles with the earthy notes of spinach, creating a tantalizing scent that fills the kitchen and beckons you to indulge. As you cut into the pie, the crust gives way to reveal a vibrant green filling dotted with tender spinach leaves and pockets of melted cheese. Each bite is a harmonious blend of textures: the satisfying crunch of the crust contrasts beautifully with the smooth, velvety spinach mixture. This corn pie with spinach filling is not just a meal—it's a comforting embrace of flavors that transports you to the heart of rustic kitchens, where simple ingredients are transformed into culinary delights. Perfect for any occasion, from cozy family dinners to gatherings with friends, it promises to delight your senses and leave you craving more. Embrace the warmth and wholesomeness of homemade goodness with every bite of this irresistible corn pie with spinach filling.

Ingredients:

NameMetricUSTIP
Fresh Spinach250 gr4 cups
Scallions1 1 bunch
Each bunch contains 6-8 green onions.
Dill and Parsley1 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, minced3 3 cloves
Egg1 1
Feta Cheese150 gr2/3 cup
Instead you can use Cottage Cheese same amount.
Cornmeal450 gr2 1/4 cups
Oat Flour90 gr3/4 cup
Baking Powder6 gr1 teaspoon
Greek Yogurt, devided240 ml1 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, devided360 ml1 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 Pepper6 gr1 teaspoon
Use a teaspoon of each, or according to taste

Equipment:

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

Steps:

  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.
  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.
  3. In a baking tray lined with parchment paper, spread ⅔ of the Cornmeal Mixture. Then add the Spinach Filling.
  4. In the remaining Cornmeal Mixture, mix the remaining Milk (60 ml) and pour it on top. Drizzle it with a little olive oil.
  5. Place the pie in the preheated oven at 350°F (180°C) for about 50 minutes until it has nicely browned.

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Printed Date: 1/5/2025