Pita with polenta and mountain herbs

Illustration © Céline de Cérou

Preparation : 30 mins
Cooking : 1:15 a.m.

Ingredients for 10 portions

For the dough

• 500 g precooked polenta
• 60 cl of water
• 40 cl of fresh milk
• 2 tbsp. to s. olive oil
• 150 g kefalotyri (or grated parmesan)

For the stuffing

• 1 kg spinach (or various sweet wild herbs)
• 1 bunch of spring onions
• 1 small bunch of sorrel
• ½ bunch of dill
• ½ bunch of mint
• 3 tbsp. to s. olive oil
• 300g feta

Preparation

In a saucepan, heat the water with the milk and a little salt. When the liquid begins to simmer, lower the heat then pour in the polenta, stirring constantly with a whisk to avoid lumps forming. Continue like this for ten minutes, the polenta will thicken. Remove from heat, cover and leave to swell for 15 minutes.

Prepare the spinach (or wild herbs). Wash them well and cut them roughly. Finely chop the fresh onions and aromatic herbs. In a saucepan, lightly brown the sliced ​​onions in olive oil. Add the barely drained spinach by handfuls, waiting for it to reduce before adding it to the pot. Season lightly with salt, add the aromatic herbs, cover and sweat over low heat for 20 minutes. Let cool a little, then add the roughly crumbled feta.

Preheat the oven to 180°C. Oil the bottom of a 20 x 35 cm baking dish. Line the bottom with half of the polenta, to form a layer approximately 1 cm thick. Flatten and level this layer with the back of a spoon. Pour the herb and feta stuffing, and distribute it well in the dish. Cover the stuffing with the rest of the polenta (if it is too thick, dilute it with a little hot water or milk to spread it better).

Sprinkle with grated cheese, and bake for 40 minutes. The top of the pita toasts and forms a crust.

Wait 15 minutes before tasting the batsaria Sarakatsanoi style, accompanied by a glass of buttermilk or ayran.

Other recipes with spinach:

• Madrid-style spinach

• Stir-fried cauliflower, mushroom and spinach rice

• Spinach Crustless Quiche

• Spinach and goat cheese waffles