Patsara- Polenta, Spinach and Cheese Pie

  • 1 medium onion
  • 1 bunch (approximately 250-300g) fresh spinach 
  • 1/4 cup olive oil, plus 1 tbs extra
  • 100g self raising flour
  • 250g polenta
  • 300mL boiling water
  • 200g feta cheese
  • 200g ricotta cheese
  • 3 eggs
  • 2 tbs plain flour
  • 2/3 cup low fat milk

 

 
 

1. Preheat the oven to 180C. Finely dice the onion

 
 

2. Heat 1 tbs olive oil in a frypan and cook the onion until it becomes translucent

 
 

3. Meanwhile, wash the spinach and chop into small pieces. Place it in a mixing bowl

 
 

4. Pour the hot onions over the spinach and stir to combine- the heat from the onions should partially wilt the spinach

 
 

5. In another mixing bowl put in the polenta, self raising flour, boiling water and oil and stir to combine. It should form a slightly sticky dough (add more or less water or polenta to achieve the right consistency)

 
 

6. Spoon the polenta mixture into a pie dish approximately 24cm in diameter. Using a spoon, press the mixture so it evenly covers the base and sides of the tin

 
 

7. Chop the feta into small pieces and add the feta, ricotta and eggs to the spinach mixture; stir to combine

 
 

8. Pour the spinach mixture into the pie dish and flatten evenly

 
 

9. Using a sifter, sprinkle the plan flour onto the pie then pour the milk over the flour

 
 

10. Bake in the oven for 45-60 minutes, until the polenta is golden and  crust has formed on top of the pie. Enjoy warm or cold

Nutritional Information (per serve, serves 8)

  • Energy: 1730kJ
  • Protein: 15.8g
  • Fat: 22.9g (Saturated fat 8.6g)
  • Carbohydrates: 34.9g (Sugars 3.1g)
  • Sodium: 437mg

a word from the dietitian...

Ricotta and feta- white, soft cheeses from the Mediterranean but are they same same or different? Feta has around double the fat and TEN TIMES the salt of ricotta, so the Italians win in this round...