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Cornmeal pie from Epirus from Vefa's Kitchen by Vefa Alexiadou

  • scallions
  • sorrel
  • spinach
  • feta cheese
  • cornmeal
  • dill
  • mint
  • parsley
  • chard
  • yogurt

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Notes about this recipe

  • 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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