The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Patsara


"My sons called this dish 'spinach quiche' when they were little. It's a traditional dish that uses polenta as a base."

You'll need

1 large bunch or 2 small bunches English spinach 1 onion, diced 60 ml (¼ cup) sunflower oil 150 gm feta 150 gm firm ricotta 3 eggs, lightly beaten 2 tbsp plain flour 250 ml (1 cup) milk   Base 400 gm coarse polenta 275 gm self-raising flour 60 ml (¼ cup) sunflower oil 1 tsp baking powder For greasing: butter

Method

  • 01
  • Prepare your spinach by washing it and finely shredding it. Sprinkle salt over it and crush it with your hands, continuing to do so until the spinach has wilted. Squeeze out any excess liquid and place the spinach in a bowl.
  • 02
  • Sauté the onion in 1 tbsp oil on a medium-high heat until it is translucent (4-5 minutes). Spoon the onion into the spinach while it is hot. This will wilt the spinach further. Grind pepper into the spinach, stir to combine and allow to cool.
  • 03
  • While the spinach is cooling, make your base. In a big bowl, pour in the polenta, 2 cups boiling water and 1 tsp salt. Stir vigorously, making sure there are no lumps. Add the flour, oil and baking powder, and mix to combine. Set aside to cool.
  • 04
  • Butter a 40cm round small-sided cake tin. Press polenta mixture into base and up sides of tin. Ensure that a lip is formed up the sides of the tin, giving it the appearance of a pastry.
  • 05
  • Crumble the feta and ricotta into the spinach. Mix well. Taste to see if more salt is needed and add salt accordingly. Add the eggs and remaining oil and mix again. Pour the spinach and cheese mixture into the base and flatten with your hands.
  • 06
  • Sprinkle the flour on top, then sprinkle with half the milk to moisten the flour. This will form the crust.
  • 07
  • Bake at 180C, using the remaining milk to moisten the crust as it bakes, until the polenta is golden and crusty (45 minutes). Serve hot.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×