Greek Greens Pie

This dish can be made ahead and re-heated in a slow oven.  It will keep, refrigerated, up to 3 days.  It is also good served at room temperature.  If using frozen greens, they need to be thawed and they do not need to be wilted.

Greek Greens Pie

  • Servings: 6
  • Difficulty: Intermediate
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By:  threeovens


  • 2 pounds spinach (if using packaged baby spinach only 1 pound is needed) or 2 pounds chard leaves or 2 pounds beet leaves, stemmed and washed (or use combination)
  • 1 medium onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 bunch green onion, chopped
  • kosher salt
  • freshly ground black pepper
  • 5 ounces feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 cups milk
  • 1 cup fine cornmeal (sometimes called corn flour)
  • 1 cup water, as needed


  1. First the greens need to be wilted.  To do this, simply wash the greens and drain them, the drops of water clinging to the leaves are enough to steam them.  Place in a pot and give the greens a stir a couple of times.  Spinach only needs 1 to 2 minutes to wilt, but chard or beet greens need to steam for 3 to 4 minutes.
  2. Squeeze out as much moisture as you can, chop, and set aside in a large bowl.
  3. Heat 1 tablespoon of oil over medium heat in a large skillet.  Saute the onion until tender, about 5 minutes.  Stir in the green onions and cook another minute.
  4. Stir in the wilted greens and chopped herbs.  Season with salt and pepper, tossing well to distribute.  Stir in the feta cheese.
  5. Preheat the oven to 375 degrees F.  Grease a 10-inch round baking dish or cake pan.
  6. In a medium saucepan, bring the milk and 1/2 cup of water to a simmer over medium heat.  Add some salt and slowly stream in the cornmeal while whisking to prevent clumping.  Continue to stir until the mixture thickens like polenta.
  7. Remove from heat and spread half the mixture in the prepared pan in a thin, even layer.  Spread the greens mixture over the cornmeal in an even layer.  Thin the remaining cornmeal mixture with a little water so that it is the consistency of wet sand.  Stir in the remaining oil and spoon over the greens in an even layer.  It probably won’t completely cover the greens, that is okay.
  8. Bake until the top is browned, about 45 minutes to an hour.  Remove and let sit for about 30 minutes before cutting to allow the crust to set.

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