Greek-Style Spanakopita Cornbread

Steps

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1. 1
   Preheat the oven to 400°F (200°C).
   ≈0:00
2. 2
   In a skillet over medium heat, warm the olive oil and add the sliced scallions. Cook for about 4–5 minutes until softened.
   ≈0:25
3. 3
   Increase heat to high. Add the spinach in batches, seasoning each batch lightly with salt and pepper. The high heat will help evaporate the water released by the spinach, preventing the finished cornbread from becoming soggy.
   ≈0:43
4. 4
   Once all the spinach has wilted, remove the pan from heat. Stir in the chopped parsley, dried dill, and dried mint. Crumble in the feta cheese and mix well. Taste and adjust seasoning if needed, then set aside to cool.
   ≈1:21
5. 5
   In a large bowl, combine all dry ingredients (flour, cornmeal, salt, baking powder, and baking soda). Whisk together until evenly blended.
   ≈2:01
6. 6
   In another bowl, combine all wet ingredients (eggs, yogurt, milk, melted butter, olive oil, and honey). Whisk together until smooth.
   ≈2:16
7. 7
   Gradually add the dry ingredients to the wet mixture, whisking until just combined.
   ≈2:43
8. 8
   Using a spatula, gently fold the cooled spinach-feta mixture into the cornbread batter.
   ≈2:56
9. 9
   Grease a round cast-iron skillet, 9-inch, or 10-inch round baking pan with butter or oil. Pour in the batter and smooth the top.
   ≈3:09
10. 10
    Sprinkle additional crumbled feta cheese over the top. Bake in the preheated 400°F oven for approximately 30–35 minutes, until golden brown and cooked through.
    ≈3:37
11. 11
    Remove from the oven and let cool at room temperature for 20–30 minutes. Run a knife around the edges to release it from the pan, then cut into serving pieces and serve.
    ≈3:56