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Spinach & polenta pies with tomato & olive salsa

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • Olive oil, to grease
  • 750ml (3 cups) Massel vegetable liquid stock
  • 140g (3/4 cup) instant polenta
  • 200g fresh ricotta
  • 1 tablespoon olive oil
  • 2 shallots, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 4 x 150g pkts baby spinach leaves, coarsely chopped
  • 2 eggs, lightly whisked
  • 2 tablespoons chopped fresh mint
  • 200g fetta, crumbled
  • 60g (3/4 cup) coarsely grated parmesan
  • 125g cherry tomatoes, quartered
  • 120g (3/4 cup) pitted kalamata olives, halved


  • 1
    Preheat oven to 220°C. Brush four 250ml (1-cup) capacity ovenproof dishes with oil to lightly grease.
  • 2
    Bring the stock to the boil in a large saucepan over medium-high heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low and cook, stirring, for 2 minutes or until mixture thickens. Stir in the ricotta.
  • 3
    Meanwhile, heat the oil in a saucepan over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until shallot softens. Add spinach and cook, stirring occasionally, for 6 minutes or until the spinach wilts and the liquid evaporates. Transfer the spinach mixture to a heatproof bowl. Stir in the eggs, mint and three-quarters of the feta. Season with pepper. Divide the spinach mixture among the prepared dishes.
  • 4
    Spoon the polenta mixture over the spinach mixture. Sprinkle with parmesan. Bake for 10 minutes or until golden.
  • 5
    Meanwhile, combine the tomato, olives and remaining feta in a medium bowl.
  • 6
    Season the pies with pepper and serve with the tomato and olive salsa.

Source: taste.com.au


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