Andy Cooks | Pispili @andy_cooks | Uploaded September 2024 | Updated October 2024, 13 hours ago.
Pispili
Ingredients:
- 700g (25 oz) baby spinach
- 4 spring onions, thinly sliced
- 3 eggs
- 450g (16 oz) Greek yoghurt
- 150g (5.3 oz) feta cheese
- salt and pepper to taste
- 620g (22 oz) cornmeal
- 3 tbsp olive oil
Method:
1. Preheat your oven to 180°C (356°F).
2. Place the baby spinach in a large bowl and season with salt. Use your hands to mix the salt thoroughly through the spinach, crushing the spinach as you go.
3. Add the spring onions, 2 eggs, and 400g of Greek yoghurt to the spinach. Stir well until fully combined. Crumble 100g of feta into the mixture and add black pepper to taste. Stir gently to ensure even distribution without breaking up the feta too much. Set aside.
4. In a separate bowl, add 600g of cornmeal and a pinch of salt. Pour in 400ml of boiling water, and use a wooden spoon to mix the cornmeal into a dough.
5. Take a 40cm x 20cm (16 in x 8 in) oven tray and pour in 3 tablespoons of olive oil, spreading it evenly across the bottom and sides.
6. Press the cornmeal dough evenly into the tray, flattening it with your hand. Then, spread the spinach mixture evenly over the top of the cornmeal layer.
7. Sprinkle the remaining 20g of dry cornmeal over the spinach mixture. In a small bowl, mix together the remaining egg and 50g of Greek yoghurt, then spread this mixture over the top of the spinach. Finally, crumble the last 50g of feta over the top.
8. Bake in the oven for 45 minutes. Once done, remove from the oven and let it rest for 10 minutes before slicing and serving.l
Pispili
Ingredients:
- 700g (25 oz) baby spinach
- 4 spring onions, thinly sliced
- 3 eggs
- 450g (16 oz) Greek yoghurt
- 150g (5.3 oz) feta cheese
- salt and pepper to taste
- 620g (22 oz) cornmeal
- 3 tbsp olive oil
Method:
1. Preheat your oven to 180°C (356°F).
2. Place the baby spinach in a large bowl and season with salt. Use your hands to mix the salt thoroughly through the spinach, crushing the spinach as you go.
3. Add the spring onions, 2 eggs, and 400g of Greek yoghurt to the spinach. Stir well until fully combined. Crumble 100g of feta into the mixture and add black pepper to taste. Stir gently to ensure even distribution without breaking up the feta too much. Set aside.
4. In a separate bowl, add 600g of cornmeal and a pinch of salt. Pour in 400ml of boiling water, and use a wooden spoon to mix the cornmeal into a dough.
5. Take a 40cm x 20cm (16 in x 8 in) oven tray and pour in 3 tablespoons of olive oil, spreading it evenly across the bottom and sides.
6. Press the cornmeal dough evenly into the tray, flattening it with your hand. Then, spread the spinach mixture evenly over the top of the cornmeal layer.
7. Sprinkle the remaining 20g of dry cornmeal over the spinach mixture. In a small bowl, mix together the remaining egg and 50g of Greek yoghurt, then spread this mixture over the top of the spinach. Finally, crumble the last 50g of feta over the top.
8. Bake in the oven for 45 minutes. Once done, remove from the oven and let it rest for 10 minutes before slicing and serving.l
