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Plastos, Spanakopita from Thessaly and Epirus, Ressi and Kolokythopita (Zucchini Pie)

Plastos, Spanakopita from Thessaly and Epirus, Ressi and Kolokythopita (Zucchini Pie)

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Plastos, which is a type of pita (pie) from Thessaly, is a much easier version of spanakopita, which is gluten-free as it is without phyllo, made with spinach and corn meal, which is equally delicious.  

Plastos Spanakopita with Greek coffee image

I add two Greek herbs “myronia” and “kafkalithres” which you may not find.  You can substitute  these two aromatic herbs with fennel fronds or dill, if you prefer.

Plastos, in Greek means “fake” because it is made without phyllo.

You can also find it under the name platsarià, platsàra  or patsarià (pr. mblatsarià, mblatsàra  or mbatsarià) in Epirus.  

I have posted a similar recipe in the past called Badjina which is again a pita without phyllo but its main ingredient is pumpkin or butternut squash and Greek cheese whereas plastos is with herbs and cheese.

Plastos Spanakopita without phyllo image

We have been away for a couple of days after a short visit to our house in Assini.  Please bear with me as I have a few exciting things to share with you.

First of all it’s been a while since I updated my other blog as unfortunately things did not turn as we expected but still we are trying very hard to make it suitable for living, in order to spend some time there during the summer, until we relocate.  

We have almost finished the ground floor and here is a peak to my new kitchen.

My new kitchen at Assini image

A few days ago when I posted the picture of a Spanakopita without phyllo on Facebook, I promised that this would be my next post, after being asked for the recipe by some friends.

koukoulopita with fish and fries image

However, yesterday when I posted about our trip on my other blog I also posted a recipe called Koukoulopita me Kolokythi, which is like a galette with zucchini.  

That recipe has a whole wheat phyllo but I am mentioning it here as well as you can make Plasto me Kolokythi (zucchini), which would be exactly the same recipe without the phyllo but much easier.

Zucchini tart image

A few days later, I had more zucchini which I made into a Zucchini, Feta and Halloumi Tart.

On another note, an article of mine about “Old Cypriot Wedding Traditions” has recently been published in Cypriot Status Magazine.  

I have  posted about this in my Cypriot blog and for those of  you who are interested in Cypriot traditional recipes, I have posted some of the traditions as well as the recipe for Ressi, which is our wedding food.

Ressi image

The recipe of Plastos was made during spring when kafkalithres and myronia were in season but you can still make it without these aromatic herbs.  You can also add leeks, fennel fronds, dill, mint etc.

collage Plasto Spanakopita without phyllo picture
Coffee and Flaouna Tyropita and Spanakopita Plastos image

Plastos, Spanakopita from Thessaly and Epirus, Ressi and Kolokythopita (Zucchini Pie)

Yield: 9
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Plastos, which is a type of pita (pie) from Thessaly, is a much easier version of spanakopita without phyllo, made with spinach and corn meal, which is equally delicious.  

Ingredients

  • 500 grams spinach
  • 2 large green onions (about 2 cups - including green parts)
  • 1/2 cup finely chopped kafkalithres
  • 1/2 cup finely chopped myronia
  • 1/4 cup dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 3 eggs
  • 200 ml milk
  • 1 tbsp baking powder
  • 400 grams corn meal plus 50 grams
  • Salt and freshly ground black pepper
  • 300 grams feta plus 150 grams feta
  • 1/3 cup olive oil plus another 1/3 cup olive oil

Instructions

  1. Wash the spinach and squeeze out all the fluid. Wash, dry and finely cut all the vegetables.
  2. In a bowl whisk the eggs and add milk and 1/3 cup olive and mix.
  3. Crumble 300 grams feta and add to the egg mixture, as well as 400 grams corn meal, baking powder, salt and freshly ground black pepper.  Add all the vegetables and mix well with a spoon.
  4. From the other 1/3 cup oil, use half of it to wet the baking tin and use the remaining 50 grams of corn meal and sprinkle it over the olive oil.
  5. Using a spoon add the mixture, spoon by spoon to cover all the surface of a very large baking tin (35 x 40 cm / 14 x 16 inches).
  6. Crumble remaining feta on top and with a spoon add the remaining olive oil.
  7. Bake in a preheated oven to 180°C / 350°F for about 1 hour or until golden on top.

Serve as a snack with Greek coffee or as a side dish.

Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 344Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 108mgSodium 733mgCarbohydrates 11gFiber 2gSugar 3gProtein 12g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

GREEK PITES (PIES)

Greek pies (pita plural pites) are a staple in Greek cuisine. They are very versatile and can be either savory or sweet. You can make a "pita" with vegetables, meat, fruit, etc.

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collage Plastos Spanakopita without phyllo image

Kopiaste and Kali Orexi,

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PG

Monday 24th of June 2013

Congratulations on your article in the magazine! The kitchen looks lovely ! looking forward to more on that. And the spanakopita looks so good too! I need to make it soon. Thank you for sharing!

Simona

Sunday 5th of August 2012

Wow! That looks like a very nice kitchen. I hope things move forward a bit more smoothly from now on. And I like the idea of a spanakopita without phyllo.

lisaiscooking

Wednesday 1st of August 2012

Your new kitchen looks great! You must be getting excited to move in to your new house. And, the spanakopita without phyllo looks delicious. I want that for lunch today!

Poornima

Saturday 28th of July 2012

Love the idea of this spanakopita. Zucchini is one of my favorite things!

Peter G

Thursday 26th of July 2012

First off, congratulations for being featured in the Cypriot magazine. And the kitchen and new house are coming along nicely too, Ivy. I have to say I like this version of a crustless pita! And a great way to use the ever abundant zucchini in summer.

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