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Cornmeal pie with spinach
Plastos or Babanetsa or Batsaria or Bobota
- Time: 80
- Sevings: 10
- egg, feta, maize flour, spinach
- Pies
Ingredients
For the dough
- 700 g maize flour
- 400 ml water
- 150 ml olive oil
- salt
- pepper
For the filling
- 1 tablespoon(s) olive oil
- 3 spring onions, finely chopped
- 1 leek, finely chopped
- 1 kgr spinach
- 1 tbs salt
- pepper, some
- 1 tbs mint leaves
- 1 ts dill, finely chopped
- 50-60 ml olive oil
- 1 egg, lightly beaten
- 300 gr feta cheese, coarsely chopped
- lemon zest, of 1 lemon
Method
- Preheat oven to 180oC, fan.
Prepare the dough
- Combine the cornmeal, olive oil, salt and pepper in a bowl.
- Rub the mixture well (by hand) and add the water.
- Mix well. The mixture should resemble wet sand.
- Share the dough almost in the middle.
- Brush a baking pan with olive oil and spread the half mixture on the bottom.
- Press down with the palm of your hand to spread it onto the bottom and sides of the pan.
- The other half we will use it to cover the filling in the end.
Prepare the filling
- Place a pan with 1 tablespoon of olive oil over medium heat and let it get very hot.
- Add spring onions, leeks and sauté for 3-4 minutes.
- Add the spinach, salt, pepper and sauté for 2-3 more minutes, until the spinach loses all of its liquids.
- When ready, remove from heat add the mint, dill, olive oil, egg, feta, lemon zest and mix gently.
- Spread the filling over the half dough on the pan and make sure to spread it well.
- Cover with the other half of dough, press down with the palm of your hand so that the filling is covered completely.
- Bake for 40-50 minutes.
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