Greek-style spanakopita cornbread
Dimitra's Dishes · ♥ 670 likes · 23.2K views · 5 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole scallions
- ¼ cup olive oil
Thinly slice six scallions and cook them in a skillet with about a quarter cup of olive oil for five to six minutes until soft.
- parsley
- 1 lb baby spinach leaves
- salt
- freshly cracked black pepper
Raise the heat to high and add a pound of baby spinach in a few batches, seasoning each batch with salt and pepper. High heat and batching drive off the water the spinach releases so the cornbread does not go soggy.
- 1 tsp dried dill
- ½–1 tsp dried mint
- 300 g feta cheese
Off the heat, add the parsley, a teaspoon of dried dill and half to one teaspoon of dried mint, and crumble in about 300 g of feta. Taste and adjust the salt.
Herbs and feta
- 1 cup all-purpose flour
- 1½ cup cornmeal
Whisk together one cup of all-purpose flour, one and a half cups of cornmeal, one and a half teaspoons of salt, a teaspoon of baking powder and half a teaspoon of baking soda.
- 1½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup whole milk plain yogurt
- 2 whole eggs
- 2–3 tbsp whole milk
- 2 tbsp olive oil
- 3 tbsp honey
- 113 g butter
In another bowl whisk one cup of whole milk plain yogurt, two eggs, two to three tablespoons of whole milk, two tablespoons of olive oil, three tablespoons of honey and 113 g of melted butter until smooth.
- butter
Butter the skillet well, pour in the batter and smooth the top. Crumble a little more feta over.
- feta cheese
Bake on the centre rack in an oven preheated to 400F for about 35 minutes, until golden on top and cooked through.
Rest at room temperature 20 to 30 minutes, run a knife around the edges to release, and cut into serving sizes.