Greek Spanakopita Cornbread
This Greek Spanakopita Cornbread is fun! It combines two of my favorite things, cornbread, which I love and which has long been embraced on Ikaria, where it’s called bobota, and a classic Greek recipe for spanakopita filling. Make sure to use real Greek feta and extra virgin Greek olive oil!
RATING
SERVES
6
Ingredients
- 2 cups cooked fresh spinach
- ½ cup chopped fresh dill
- 1 cup milk
- 1 red onion coarsely chopped
- 1 leek coarsely chopped
- 2 eggs
- ¼ cup extra virgin Greek olive oil
- 1 ¼ cups coarse cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/2 sea salt or more to taste
- 1 cup crumbled Greek feta cheese
Instructions
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Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet or heavy round enamel or other baking pan, and place it into the oven while it preheats.
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Place the spinach, milk, onion, leek, eggs, and olive oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the spinach, leek and onion have been chopped into very small pieces.
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In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.. Pour the spinach mixture into the cornmeal mixture, stirring to combine, and gently mix in the feta cheese.
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Carefully pour the batter into the hot greased skillet or pan, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
