Ingredient
Cornmeal crusts have been the backbone of Balkan savoury pies long before shortcrust pastry became a kitchen staple - and this Spinach Corn Pie Casserole draws on that same rustic tradition, layering fresh spinach, crumbled feta, and fragrant dill between two layers of golden corn dough for a bake that is as satisfying to look at as it is to eat.
The dough is simple and tactile - corn flour, milk, salt, and just enough water to bring it to a thick, manageable consistency. It divides into two portions: a generous base that is pressed firmly across a lined tray, and a smaller portion thinned down with water to a loose, pourable layer for the top. That contrast in texture is deliberate - the base holds firm and sturdy while the top bakes into something almost lacy, with glimpses of green spinach showing through.
Between the two layers, the filling is where the real flavour lives. Fresh spinach is chopped and combined with green onion, dill, and salt before being worked together by hand - squeezing as you go to draw out moisture and marry the flavours. Chopped feta goes on top of the spinach, its salty creaminess melting gently into the greens during baking. A generous drizzle of olive oil over both the base and the top layer ensures everything bakes to a rich, deep gold.
Low and Slow to Finish
The oven does its work in stages - a blast of heat at 200°C to get things moving, then a drop to 190°C for a longer, steadier bake. Turning the oven off and leaving the pie inside for a final 15 minutes is the step that sets the filling and keeps the crust from drying out.
Serve warm with a dollop of cool Greek yogurt alongside. It cuts cleanly into squares and reheats beautifully, making it just as good the next day as it is fresh from the oven.
