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!
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.