Asparagus, polenta and feta pie (kourkouto)

Rich, cheesy and textured with polenta, this Greek-style quiche is gluten free and delicious served hot or cold, which makes it perfect for picnics or lunch boxes the next day. It's an easy recipe that is sure to become a favourite in your home.

• serves

  6

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 185 ml (¾ cup) extra virgin olive oil
• 1 cup (4–5) chopped spring onions
• 2 bunches asparagus, trimmed, halved
• 5 eggs, beaten
• 200 g Greek-style yoghurt
• 250 g polenta
• 200 g Greek feta, crumbled
• 200 g kefalotiri or kasseri cheese (see Note), grated
• ¼ cup chopped dill
• 1 tsp hot paprika
• salt and pepper, to taste
• green salad, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Preheat the oven to 180˚C.

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the spring onion and cook for 1–2 minutes until softened. Using a slotted spoon, transfer to a bowl and set aside.

Increase the heat to high, add 1 tablespoon of olive oil to the frying pan with the asparagus and cook for 2 minutes. Transfer the asparagus to the bowl with the onion, reserving the tips to garnish the pie.

In a separate bowl whisk the eggs, yoghurt and remaining olive oil until well combined. Whisk in the polenta, then add the cheeses, dill, paprika and the onion and asparagus. Season lightly and stir until combined.  

Pour the mixture into a greased, 1.75 litre (7 cup) baking dish. Scatter the asparagus tips over the pie and bake for 40–45 minutes until golden. Remove from the oven and allow to cool for 10 minutes before slicing.

Serve with a leafy green salad.

© 2013 Maria Benardis. All rights reserved.

Note
• Kefalotiri and kasseri are Greek cheeses available from Greek delicatessens and select cheese stores.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.