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Pie with cornmeal and feta cheese

A recipe from the mountainous central Greece

  Method  

  1. Wash and chop the greens. Salt them and let them drain.

  2. Finely chop the onions and herbs

  3. In a large bowl place the flour, salt, egg, milk and olive oil and mix with the whisk.

  4. Gradually add water whilst stirring until it becomes like porridge. Set aside.

  5. Squeeze the greens and keep their juice.

  6. Add to the greens half the grated feta, eggs and olive oil. Season with salt and pepper and mix well,

  7. Preheat the oven at 200 degrees Celsius without the fan.

  8. Place 1/3 of the dough in a buttered pan and spread it.

  9. Place the filling and the rest of the feta, coarsely chopped

  10. Dilute the remaining porridge with the liquids from the greens and sprinkle it over the filling.

  11. Pour a little olive oil and sprinkle with a little cornstarch.

  12. Bake on the bottom shelf for 1 hour and 5 minutes.

  13. Once it comes out of the oven remove it from the tray to keep it crispy.

  Ingredients  

For the dough

400 g all-purpose flour.

400 Corn Flour

1 egg

300 ml milk or buttermilk

50 ml olive oil, or melted butter or lard

500ml of water

Salt


For the filling

2 kilos of different green leafy herbs

E.g. spinach, endive, lettuce, celery, dandelion, nettle etc.

8-10 spring onions

1/2 a bunch of parsley

1 small bunch of dill

Chervil to taste

4 eggs

50 ml olive oil, melted butter or lard (lard)

600g feta

salt + pepper

Butter for brushing the baking sheet

4 eggs

50 ml olive oil, melted butter or lard (lard)

salt + pepper

Butter for brushing the baking sheet

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