1 cup millet
1 tablespoon minced dill fronds
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, plus more for greasing the baking dish
3 garlic cloves, slivered
½ teaspoon red pepper flakes
1 pound fresh spinach, stemmed, washed, but not dried
1 large egg, separated, plus 1 large egg yolk
2 ounces feta
½ cup parsley leaves
¼ cup unseasoned dried whole wheat bread crumbs
1 tablespoon packed fresh oregano leaves
¼ teaspoon grated nutmeg
1. Place the millet in a large saucepan and fill it about halfway with water. Bring to a boil over high heat, then reduce the heat and cook until the grains are tender but still a little chewy, about 12 minutes. Drain in a fine-mesh sieve or a colander lined with a coffee filter, paper towels, or cheesecloth. Return the millet to the pan; stir in the dill, salt, and black pepper. Set aside.
2. Heat a large pot over medium heat. Swirl in the 2 tablespoons oil, then add the garlic and red pepper flakes. Stir over the heat just until the garlic begins to brown at the edges, about 2 minutes.
3. Add all the spinach. Wilt it over the heat, stirring often, about 2 minutes, until fairly soft. Set the pot off the heat and cool for a minute or so.
4. Use tongs to pick up small clumps of the spinach and squeeze dry, letting the liquid fall back into the pot, transferring the spinach to a food processor as you work. When all the spinach has been squeezed dry, fish out any red pepper flakes and garlic left in the pot and add these to the food processor as well.
5. Bring the liquid remaining in the pot to a boil over high heat. Continue boiling until it reduces to a concentrated glaze, a couple of minutes, maybe a few more, depending on how much liquid you started out with. Pour this glaze into the food processor. Cool for 15 minutes.
6. Meanwhile, position the rack in the center of the oven and preheat to 350°F. Grease a 9-inch square baking dish with a little olive oil on a wadded-up paper towel.
7. Add the 2 egg yolks, the feta, parsley, bread crumbs, oregano, and nutmeg to the food processor. Process until well blended but not a smooth puree, more like a coarse pesto.
8. Mix the egg white into the millet mixture in the pan. Spoon and spread half this millet mélange into the prepared baking dish. Top with all the spinach mixture, making a flat, even layer. Spoon and spread the rest of the millet on top, sealing it to the edges.
9. Bake until lightly browned, about 45 minutes. Cool on a rack for 10 minutes before serving.
SERVES 4
Active time: 30 minutes
Total time: 1 hour 50 minutes
Make ahead: Store, covered, in the fridge for up to 3 days. Reheat slices in the microwave or serve them cold.
TESTERS’ NOTE