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Metsovo pita

Cherry tomato salad


Total: 60 min


20 min


40 min


4 servings
  • 240 g Polenta
  • 320 g Cherry tomatoes
  • 100 g Spinach
  • 100 g Leeks
  • 50 g Radish leaves
  • 90 g Feta cheese
  • 30 g Parmesan cheese
  • 75 mL Olive oil
  • 15 mL balsamic vinegar
  • 4 pinch Salt
  • 4 pinch Pepper


  • Preheat the oven to 450 °F.
  • Wash, drain and chop together the spinach, the green part of the leeks and the radish leaves.
  • Crumble the feta.
  • In a salad bowl, mix 1 dash of olive oil, 2/3 of feta and half of the parmesan.
  • Add salt and pepper and mix.
  • In an oven plate, spread half of the polenta.
  • Cover with the content of the salad bowl, cover with water and add the rest of the polenta.
  • Evenly distribute the rest of the feta and parmesan.
  • Drizzle with 3 tablespoons of olive oil.
  • Reduce the heat to 400 °F.
  • Put in the oven for 15 minutes and cook for 25 minutes.
  • Meanwhile, wash and dry the cherry-tomatoes.
  • In a salad bowl, mix them with 2 tablespoon of olive oil and 1 tablespoon of balsamic vinegar.
  • Add salt and pepper and mix.
  • Remove the oven plate from the oven and cut into equal parts.
  • Serve the Metsovo pita hot with the cherry-tomato salad.

Recipe tips

  • This is not a starchy dish, so include grain products in your starter or dessert.