Spanakopita Cornbread

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!