My Greek-style spanakopita cornbread is a delicious twist on two classics!
This Greek-style spanakopita cornbread is perfect for Thanksgiving. It’s a savory cornbread filled with spinach, feta, scallions, and fresh herbs, bringing the bold flavors of spanakopita into every bite. Perfect as a side dish or a flavorful snack, it’s a fun and easy way to add a little Greek flair to your table!
It’s so simple to make and smells amazing. The spanakopita filling doesn’t make the cornbread soggy at all. The crumb actually comes out light, fluffy, and moist. The feta adds a salty creaminess, and the spinach is fresh and herby. I did a zucchini version a few years back, but this takes my cornbread to another level. You’ll make this every time you need cornbread.
Why will I replace my regular cornbread with this?
Fluffy, moist, light,
Buttery cornbread stuffed with
Salty, creamy feta and
Fresh, herby spinach.
What’s in the filling?
Olive oil -a good extra virgin olive oil to add richness to the filling.
Baby spinach leaves -you don’t even have to chop these, but you will want to add them in batches to season every bite.
Scallions -thinly sliced for fresh, mild onion flavor.
Fresh parsley -finely chopped to evenly distribute throughout the spinach.
Dried dill –fresh dill is lovely as well, so use what you have of this classic spanakopita herb.
Dried mint -brightens the filling with cool freshness.
Feta cheese -my favorite is sheep’s milk block cheese. Crumble it yourself to avoid tasteless pre-crumbles.
Salt & freshly cracked black pepper –season the spinach as you add each batch so the filling is perfectly seasoned when you’re done.
What dry ingredients do I need?
All-purpose flour -lightens the cornbread and helps it maintain a moist crumb.
Cornmeal -you can’t have cornbread without cornmeal!
Salt -enhances the buttery corn flavor.
Baking powder -enhances the texture of the cornbread to keep it light.
Baking soda -helps the cornbread rise and brown to golden.
What wet ingredients do I need?
Eggs -holds the cake together and keep the crumb tender.
Plain yogurt -adds a little tang to the sweet cornmeal and aids in moisture.
Milk -gives the cornbread a richer flavor and adds a creamy texture to the overall finished cornbread.
Butter -unsalted or salted melted to whisk into the yogurt easily and add butteriness to the cornbread.
Olive oil -gives the cornbread a lighter, more tender crumb like the egg.
Honey -adds the perfect amount of sweetness to balance out the tartness of the yogurt.
How do I make the spanakopita filling?
Preheat the oven to 400 °F, 200 °C. In a skillet heating over medium heat, add the olive oil and scallions and cook until softened -about 4 minutes. Increase the heat to high, and add the spinach in a few batches, seasoning each batch lightly with salt and pepper. Once all the spinach has wilted, remove the pan from the heat and add the parsley, dill, and mint. Crumble the feta cheese into the mixture and stir together. Taste and adjust the seasoning if needed. Set aside to cool completely.
How do you make the cornbread batter?
Whisk the dry ingredients together in a bowl. Then, whisk the wet ingredients together in a separate large bowl until smooth. Add the dry ingredients to the wet and whisk together until incorporated.
How do you pull it all together in the skillet?
Fold in the spanakopita mixture to the cornbread batter. Grease a round cast-iron skillet with butter or oil and add the batter. Crumble some more feta cheese over the top and bake until golden and set -about 30-35 minutes, depending on the thickness of the cornbread. If the pan you are baking in is wide, the cornbread will bake sooner than a thicker one.
How do you serve spanakopita cornbread?
Run a knife around the edges of the pan to release and set aside to cool for 30 minutes. Then, cut into serving pieces and serve. Kali Orexi!
Do you have more spanakopita stuffed bread?
Spanakopita with Homemade Phyllo (Horiatiko)
Spanakopita Puff Pastry Christmas Tree Appetizer
Watch the Video
Spanakopita Cornbread
Spanakopita Cornbread: a delicious twist on two classics! This savory cornbread is packed with spinach, feta, scallions, and fresh herbs, bringing the bold flavors of spanakopita into every bite. Perfect as a side dish or a flavorful snack, it’s a fun and easy way to add a little Greek flair to your table!
Ingredients
The Spanakopita Filling:
- 3-4 tablespoons olive oil
- 1 pound baby spinach leaves
- 6 scallions, thinly sliced
- 2-3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried dill
- 1 teaspoon dried mint
- 300g feta cheese plus more for the topping
- salt, to taste
- freshly cracked black pepper to taste
The Dry Ingredients:
- 1 cup all-purpose flour
- 1 and 1/2 cups cornmeal
- 1 and 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
The Wet Ingredients:
- 2 eggs
- 1 cup plain yogurt
- 2-3 tablespoons milk
- 4 oz butter, melted
- 2 tablespoons olive oil
- 3 tablespoons honey
Instructions
Preheat the oven to 400 °F, 200 °C
Make the Spanakopita Filling: In a skillet heating over medium heat, add the olive oil and scallions and cook until softened. About 4 minutes.
Increase the heat to high. Add the spinach in a few batches seasoning each batch lightly with salt and pepper. Once all of the spinach has wilted remove the pan from the heat and add the parsley, dill, and mint. Crumble the feta cheese into the mixture and mix together. Taste and adjust the seasoning if needed. Set aside to cool completely.
Combine the dry ingredients in a bowl and whisk them together.
Combine the wet ingredients in a large bowl and whisk together until smooth. Add the dry ingredients and whisk together until incorporated. Fold in the spanakopita mixture.
Grease a round cast-iron skillet with butter or oil and add the batter. Crumble some more feta cheese over the top and bake until golden and set. About 30-35 minutes depending on the thickness of the cornbread.
If the pan that you are baking it in is larger then the cornbread will bake sooner than a thicker cornbread.
Run a knife around the edges of the pan to release and set aside to cool for 30 minutes.
Cut into serving pieces and serve.
Kali Orexi!
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Spanikopita cornbread, what a great idea. Can’t wait to make it. Two of my favourites
Thank you! Spanakopita cornbread is such a fun twist—combining those classic Greek flavors with the comfort of cornbread. I’m sure you’ll love it! Let me know how it turns out when you make it. Enjoy every bite!
Can I make this in advance or not? How can it be reheated as not to dry out?
Thank you and a Blessed Thanksgiving to you and yours
Yes, you can absolutely make this Spanakopita Cornbread in advance! Here’s how to do it and reheat it without drying it out:
### Making in Advance:
– Bake the cornbread as directed and let it cool completely.
– Wrap it tightly in plastic wrap and then in aluminum foil to keep it fresh. Store at room temperature if you’re serving it the next day or refrigerate for up to 3 days.
### Reheating:
1. Preheat your oven to 300°F (150°C).
2. Place the cornbread on a baking sheet or in an oven-safe dish.
3. Cover it loosely with aluminum foil to prevent drying out.
4. Heat for about 15-20 minutes or until warmed through.
Alternatively, if reheating just a slice or two, you can use a microwave, covering the slice with a damp paper towel and heating in short 10-15 second bursts.
Wishing you a Blessed Thanksgiving as well! Thank you for letting my recipe be part of your celebration. 😊