Greek-Style Spinach, Feta & Polenta Pie

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• 3 tablespoons extra-virgin olive oil, (divided)
  Ingredient note

  Source: 3 tablespoons extra-virgin olive oil, (divided)
• 6 oz baby spinach (about 6 packed cups)
  Ingredient note

  Source: 6 oz baby spinach (about 6 packed cups)
• 5 each large eggs
  Ingredient note

  Source: 5 large eggs
• ⅔ cup whole-milk plain Greek yogurt (low-fat works too)
  Ingredient note

  Source: ⅔ cup whole-milk plain Greek yogurt (low-fat works too)
• ¼ cup instant polenta
  Ingredient note

  Source: ¼ cup instant polenta
• 1 clove garlic, (minced)
  Ingredient note

  Source: 1 clove garlic, (minced)
• ½ teaspoon salt
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  Source: ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
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  Source: ¼ teaspoon freshly ground black pepper
• ½ cup crumbled feta cheese
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  Source: ½ cup crumbled feta cheese
• ½ cup finely grated pecorino Romano cheese
  Ingredient note

  Source: ½ cup finely grated pecorino Romano cheese
• 2 tablespoons chopped fresh dill
  Ingredient note

  Source: 2 tablespoons chopped fresh dill

1. Preheat the oven to 350°F/175°C and set an oven rack in the middle position. Grease a 1.5-qt (1.5L) baking dish (mine is an oval that measures about 9 x 7 in/23 x 18 cm) or 9-in (23-cm) pie pan with 1 tablespoon of the oil.
2. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside.
3. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach.
4. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature.