| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
4
|
Ingredients
For the filling
- 4 scallions finely chopped
- 250 grams spinach chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon mint leaves dried
- 2 tablespoons olive oil Greek extra virgin
For the topping
- 2 tablespoons olive oil Greek extra virgin
Ingredients
For the filling
For the topping
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|
Instructions
- For the filling, in a skillet sauté the chopped scallions with some lukewarm water over medium heat for 3'-4' until they are very soft.
- Place the spinach and stir quite frequently. Add the mint leaves, pour the olive oil and remove from heat.
- Preheat oven to 200°C.
- Prepare the batter by combing in a large bowl the cornmeal and salt. Stir in the olive oil and lukewarm water.
- In a small bowl place 3-4 tablespoons of batter and set aside. Scrape the rest of the batter out into a pan 20cm diameter.
- Carefully pour the filling over it.
- Add some lukewarm water to slightly dilute the batter left and pour it over the filling.
- Drizzle about 2 tablespoons of olive oil on top of the cornbread and bake for 50' until light golden-brown.
Recipe Notes
This cornbread recipe is gluten free!
Spinach Cornbread is a great idea for a healthy and hearty snack at work or school.
Cornbread feels lighter when made thin.
Spinach Cornbread is a traditional Greek Mezze that goes well with a glass of raki, ouzo, tsipouro or wine.
For all tea lovers, a cup of Greek mountain tea, also known as Dioskourides Siderite, that can help you relax, is the perfect pair for a piece of spinach cornbread.
Spinach Cornbread