Plastos (corn flour pie with greens)
Plastos (corn flour pie with greens)
Pies
DESCRIPTION
This exquisite pie with its unique pastry is an ode to time and space, when corn was the main grain which nourished and mixed the flavors, which filled the table in times of need. Today, it stands as a reminder that humble cuisine is the noblest legacy for our place in global gastronomy.
Two golden layers of corn flour broth, filled with greens and herbs from the Trikala region, started their journey from the Thessalian plains and reached every corner. “Plastos” got its name from the movements of the strong caring hands which kneaded it, and this delicious pie is presently served more justified than ever before.
INGREDIENTS
For the base (bottom layer)
300g corn flour
100g olive oil
150g water
Salt
Pepper
For the filling
1,5kg mixed greens (sorrels, chords, nettles, spinach, zucchini blossoms)
3 spring onions
1 leek (white part only)
½ bunch of dill
250g crushed feta cheese
A bit of olive oil
Salt
Pepper
For the overlay (top layer)
300g corn flour
100g olive oil
250g water
Salt
Pepper
METHOD
Add the ingredients for the base in a basin and knead into dough. Oil a tray and spread the dough.
Chop all greens and herbs, add salt and knead them until they dry up. Then, add the feta cheese and the olive oil. Spread the mixture on top of the base in the tray.
In a basin, mix 100g of corn flour with 125g of water. Pour this watery broth on the greens in the tray. Lay the rest of the corn flour (200g) on top and then sprinkle the rest of the water and olive oil. Press with your palm to cover the greens.
Bake in a preheated oven for 50 minutes at 180°C until the pie browns. Serve with buttermilk or yoghurt.
