📝 About This Recipe
Hailing from the rugged mountains of Epirus, Plastos is a masterpiece of Greek 'poor man's' cuisine, where humble ingredients are transformed into a culinary treasure. Unlike traditional phyllo-based pites, this rustic pie features a textured, crumbly cornmeal crust that perfectly encases a vibrant, feta-laced filling of seasonal wild greens and aromatic herbs. It is a celebration of texture and earthy flavors, offering a satisfying crunch that gives way to a moist, savory interior.
🥗 Ingredients
The Green Filling
- 500 grams Spinach (fresh, washed and roughly chopped)
- 300 grams Swiss Chard or Leeks (stems removed, leaves chopped)
- 4-5 pieces Green Onions (finely sliced)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 300 grams Feta Cheese (high-quality Greek sheep's milk, crumbled)
- 1/4 cup Extra Virgin Olive Oil (for sautéing)
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
The Cornmeal Crust & Batter
- 500 grams Yellow Cornmeal (medium grind preferred for texture)
- 1/2 cup Greek Yogurt (full fat)
- 3/4 cup Extra Virgin Olive Oil (divided use)
- 1.5 to 2 cups Warm Water (as needed for a thick pourable consistency)
- 1 teaspoon Salt (for the batter)
- 2 tablespoons Butter (cold, cut into small dots for the top)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Generously grease a large round baking pan (approx. 32-34cm) or a rectangular baking dish with olive oil.
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2
In a large bowl, combine the chopped spinach, chard, and green onions. Sprinkle with a little salt and massage the greens with your hands for 2 minutes to wilt them and release excess moisture.
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3
Squeeze the greens firmly between your hands to remove as much liquid as possible; this prevents a soggy bottom crust.
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4
Add the dill, mint, crumbled feta, 1/4 cup olive oil, and black pepper to the greens. Mix well to distribute the cheese and herbs evenly.
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5
In a separate large mixing bowl, whisk together the cornmeal and salt. Create a well in the center.
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6
Add the yogurt, 1/2 cup of olive oil, and start adding warm water gradually, whisking until you achieve a thick, porridge-like batter that is still pourable.
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7
Pour about two-thirds of the cornmeal batter into the prepared baking pan. Use a spatula to spread it evenly across the bottom and slightly up the sides.
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8
Distribute the green and feta mixture evenly over the bottom layer of batter, pressing down gently with your hands.
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9
Take the remaining third of the batter. If it has thickened, add 1-2 tablespoons of water to thin it slightly. Drizzle this batter over the greens. It doesn't need to cover them completely; a 'patchy' look is traditional and allows steam to escape.
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10
Drizzle any remaining olive oil over the top and dot with the small pieces of butter for extra crispness and flavor.
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11
Place the pan on the lower rack of the oven and bake for 50-60 minutes, or until the edges are deep golden brown and the crust feels firm and crunchy.
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12
Remove from the oven and let the Plastos rest for at least 15-20 minutes before slicing. This allows the filling to set and the flavors to meld.
💡 Chef's Tips
Always squeeze your greens thoroughly; excess water is the enemy of a crispy cornmeal crust. Use a mixture of wild greens like nettles, sorrel, or dandelion if available for a more authentic 'mountain' flavor. If you prefer a thinner, crunchier pie, use a larger pan to spread the ingredients out. Don't skip the Greek yogurt in the batter; it provides a subtle tang and keeps the interior crust from becoming too dry. For the best results, use a traditional round tin (tapsi) which helps heat circulate evenly.
🍽️ Serving Suggestions
Serve at room temperature with a side of thick, cold Greek yogurt. Pair with a glass of crisp Assyrtiko white wine or a light retsina. Accompany with a few Kalamata olives and some pickled peppers for a sharp contrast. Enjoy as a hearty breakfast with a cup of strong Greek coffee. Serve alongside a simple tomato and cucumber salad drizzled with plenty of oregano.