Ingredients for the Filling
- 600 g spinach
- 200 g Swiss chard
- 1–2 leeks, finely chopped
- 1 onion, finely chopped
- 4–5 fresh spring onions, finely chopped
- 1 bunch dill, finely chopped
- 1 bunch parsley, finely chopped
- 100 g feta cheese
- Salt
- Pepper
- Olive oil
- 70 g rice
- 1–2 tablespoons butter
For the Cornmeal Batter
- 500 g cornmeal
- 3 tablespoons vinegar
- 4 tablespoons olive oil
- Salt
- Pepper
Instructions for the Filling
Wash the greens thoroughly and finely chop them into a large bowl. Add the herbs, feta, rice, salt, pepper, and olive oil, and mix everything well. Grease a baking tray generously with butter and set it aside.
Instructions for the Cornmeal Batter
In a bowl, combine the cornmeal, salt, olive oil, pepper, and vinegar. Gradually add water while mixing until the batter becomes smooth and pourable.
Pour half the batter into the greased baking tray, tilting the tray to evenly coat the bottom and sides. Add the greens mixture as a layer on top.
To the remaining batter, add a little more water to make it slightly thinner, then pour it gently over the greens to completely cover them. Drizzle olive oil on top and bake in a preheated oven at 170–180°C (340–355°F) for about 1 hour, or until golden brown, depending on your oven.
Pro Tip
Always use butter to grease the tray, as the batter adheres better to butter than to oil, ensuring even coverage and a perfect crust.
This Epirus-style Plastos is a rustic and authentic Greek pie that celebrates the simplicity of fresh greens and the hearty flavor of cornmeal. Its golden crust and savory filling make it a delightful dish for any occasion. Perfect as a main course or a light snack, it brings the tradition of Epirus right to your table. Enjoy!
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