EN 
EL 
Plastos
Pies
Description
The famous pie with the unique phyllo of Trikala is Plastos. A hymn to place and time. When corn became the main flour that nourished and mixed flavors, that filled the table when abundance was lacking. Today, it remains to remind us that poor cuisine is the richest legacy for our gastronomic place in this world.
Two golden layers of cornmeal porridge, or bobota, and inside it herbs and aromatics from the Trikala prefecture, began their journey from the Trikala plain and reached every corner of it. Plastos, took its name from the power of the care of the hands that created it and today it is offered more justified than ever!
Description
The famous pie with the unique phyllo of Trikala is Plastos. A hymn to place and time. When corn became the main flour that nourished and mixed flavors, that filled the table when abundance was lacking. Today, it remains to remind us that poor cuisine is the richest legacy for our gastronomic place in this world.
Two golden layers of cornmeal porridge, or bobota, and inside it herbs and aromatics from the Trikala prefecture, began their journey from the Trikala plain and reached every corner of it. Plastos, took its name from the power of the care of the hands that created it and today it is offered more justified than ever!
Ingredients
For the base:
300 g. corn flour
100 g. olive oil
150 g. water
salt
pepper
For the filling:
1 ½ kilo of various greens (sage - parsley - nettle - spinach - zucchini tops)
3 fresh onions
1 large leek (white part only)
½ bunch of dill
250 gr. crumbled feta cheese
a little olive oil
salt
pepper
For the topping (top sheet):
300 g. cornmeal
250 g. water
100 g. olive oil
salt
pepper
Execution Instructions
In a bowl or basin, add all the ingredients for the base and make a dough. Spread the dough on a greased baking sheet.
Finely chop all the herbs and spices, add the salt and rub them until they are wilted. Then add the feta cheese with the oil. Place the filling in our baking dish.
In a basin, mix 100 gr. cornstarch with 125 gr. water. Pour the thin porridge we have on the greens in our baking dish. Spread the remaining 200 gr. cornstarch on top. Sprinkle with the remaining water and olive oil. Press with your palm to cover the greens.
Bake in a preheated oven at 180oC for 50 minutes, until our pie is golden brown. Serve with sour milk or yogurt.
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