Cornmeal pie from Epirus (Batsaria i kalabokopita) from Greece: The Cookbook (page 472) by Vefa Alexiadou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a lighter variation.

  • turnipgreens on August 03, 2018

    The recipe calls for a 16" round pan. I believe this is wrong for the following reasons: 1. The pan used in the picture for this recipe, on p 471 of the cookbook, is shown in several other pictures in the cookbook. This pan is 9" or 10" round, not 16" round, judging by good estimates of the sizes of items (rolls, chicken legs) appearing in the pan. 2. a2cook used a 10x13 roasting pan instead of a 16" round pan, and found the 10x13 pan produced a too-thin pie. Note that a 16" round pan has an area of 200 square-inches, a 10x13 pan has an area of 130 square inches, and 9-10" round pans have areas of 64-78 square inches. Given that the 10x13 pan was too big for the recipe as written, given that the pan pictured for the recipe is 9-10" round, I believe that the correct size for a pan for this recipe is 9-10" round.

  • a2cook on October 23, 2016

    Wow, this is good! And, it tastes even better the next day, so try to resist eating it all or double the recipe to have enough for leftovers. I tweaked the recipe slightly by adding 1/2 tsp of fine sea salt to the batter to counteract the natural sweetness of cornmeal. The recipe calls for a 16 inch round pan, which I don't have, so I used a 10 x 13 Le Creuset roasting pan. This resulted in a slightly thin pie (a little over an inch), so I'll use a smaller pan next time for a thicker pie. Start checking for doneness at the 40 - 45 minute mark.

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