Pie with fresh spinach Before us is a simple corn pie that is cooked in the north of Greece in Epirus - a place where life is not easy. But a real Greek always pays tribute to delicious food. Traditionally, pie is based on polenta or small corn flour, but we will use corn groats that can be found in any store. When the upper cake begins to redden and even burn slightly - this is a sure sign that the pie is ready. The most important thing is to leave the cake alone for at least 30 minutes, so that the corn is settled. This dish, in view of the low caloric content, should be enjoyed by those who are on a diet, so lose weight deliciously!
Ingredients:- Fresh spinach 350 g
- Fresh dill 150 g
- Parsley fresh 150 g
- Onions 1 pc.
- Milk 750 ml
- Water 250 ml
- Cheese Feta 200 g
- Croup of corn 280 g
- Salt 1 tbsp. l.
- Step 1 We will need: fresh herbs, corn groats, milk, water, Feta cheese, onions and salt.
- Step 2 Thoroughly wash each leaf of spinach.
- Step 3 Blanch in boiling water for 30 seconds, then rinse with cold water.
- Step 4 Grind the spinach, but not very finely.
- Step 5 Cut off the remaining greens: dill and parsley.
- Step 6 Finely chop the onion and pass it until softness of 5 minutes in 50 ml of olive oil.
- Step 7 Add the rest of the greens to the frying pan and cook on low heat until soft.
- Step 8 Remove the greens from the fire, add Feta cheese and mix well.
- Step 9 Mix the milk and water, add a little to the croup, the rest heat to a boil over low heat.
- Step 10 Add the corn mixture and cook until the "al dente" condition. Season with salt to taste.
- Step 11 Lubricate the oil baking mold and spread the bottom corn layer. In the remaining corn porridge add 2-3 tbsp. l. olive oil.
- Step 12 Then follows a layer of green.
- Step 13 The last layer is corn. We put the cake in a preheated oven for 190 ° C for 45 minutes.
- Step 14 Our three layer pie is ready. Bon Appetit!