Plastos, Spanakopita from Thessaly and Epirus
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.
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.
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.
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.
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.
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.
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.
Plastos, Spanakopita from Thessaly
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)
- ½ cup finely chopped kafkalithres
- ½ cup finely chopped myronia
- ¼ cup dill, finely chopped
- ¼ cup parsley, finely chopped
- 3 eggs
- 200 ml milk
- 1 tablespoon baking powder
- 400 grams corn meal plus 50 grams
- Salt and freshly ground black pepper
- 300 grams feta plus 150 grams feta
- ⅓ cup olive oil plus another ⅓ cup olive oil
Instructions
- Wash the spinach and squeeze out all the fluid. Wash, dry and finely cut all the vegetables.
- In a bowl whisk the eggs and add milk and ⅓ cup olive and mix.
- 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.
- From the other ⅓ 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.
- 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).
- Crumble remaining feta on top and with a spoon add the remaining olive oil.
- 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 1Amount Per Serving Calories 344Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 108mgSodium 733mgCarbohydrates 11gFiber 2gSugar 3gProtein 12g
Greek Pies (Pites)
Greek pies (pita plural pites) are a staple in Greek cuisine. They are very versatile and can be either savoury or sweet. You can make a "pita" with vegetables, meat, fruit, etc.
Spanakopita and Spanakopitakia
Spanakopita (Greek "σπανάκι + πίτα", spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta, onions or green onions, eggs, herbs and seasoning.
Plastos, Spanakopita from Thessaly and Epirus, Ressi and Kolokythopita (Zucchini Pie)
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. Â
Eliopita, Eliotes or Eliopitakia (Cypriot olive pies)
Eliopita, Eliotes or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea.
Tyropita me Maratho (Cheese and Fennel Pie)
A tyropita (cheese pie) made homemade phyllo, xinomyzithra and flavoured with wild fennel.
Tyropitakia (Cheese Triangles with Feta)
These tasty cheese-filled triangles are finger foods which can be served as appetizers, mezedes, side dishes, and snacks.
Milopita Bougatsa (Greek Apple Pie with Phyllo)
Milopita Bougatsa is a Greek Apple Pie, made with cooked apples and spices, which are then thickened with a semolina pudding and enclosed in phyllo.
Agginaropita Me Prassa (Artichoke & Leek Galette)
Agginaropita is a delicious Greek pie made with artichokes and leeks. It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.
Patsavouropita (the easiest Greek Tyropita - Cheese Pie)
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
Tyropita with Kourou Phyllo
Tyropita Kourou is a cheese pie made with a type of phyllo made with butter and yoghurt, which I would describe somewhat like tart dough.
Galatopita with phyllo
Galatopita, which means milk pie, is a traditional sweet pie from Arcadia, Peloponnese. The original recipe was made during Easter.
Kopiaste and Kali Orexi,
Ivy, your new kitchen looks like mine!!
Your kitchen looks spagious and light. I can't wait to see it when it's finished!
A delicious pie! Great summer food. Perfect for taking on a picnic.
Cheer,
Rosa
Not too spacious but yes, there's lot of light. I am sure I will be able to take pictures indoors 🙂
This is the kind of post I've been waiting for, Ivy. I have so many zucchinis in my backyard, but I wanted a new recipe. Something that relates to my roots. I have never eaten a zucchini pie. (If my mother made it, I was too young to remember). Thank you!
You are welcome Ellen.
You have a spacious kitchen! The zucchini pie without filo pastry sounds much healthier and delicious all the same.
Une déclinaison de courgettes bien délicieuse. J'aime beaucoup.
Jolie cuisine.
A bientôt.
So tasty and aromatic blend of wild herbs!
i am not sure that in our region grow such plants, unfortunately.
Ivy, are you have experience with such plant- Garlic chives?
May be, I can replace, at least, part of these plants with Garlic chives and something else?
I don't see why you can't substitute with garlic chives. Maybe the taste will be different but does it matter if you like it? I think not.
What a beautiful kitchen and delicious recipe,Ivy!
une préparation qui me met en appétit, j'adore
bonne journée
Oh Ivy, your kitchen is sure going to be looking awesome...and the recipe of this spanakopita without dough looks great.
Thanks for the recipe and look forward to see your kitchen once it is all done.
Have a wonderful week ahead 🙂
As promised here I am and love your blog...Greek cuisine is one of my favorites and now I have you to teach me some dishes....
Looks really delicious kind of food...I really want to try it...Thanks a lot for sharing Its a new kind of recipe for me I will bookmark this..
The kitchen looks like it is coming along very nicely. Nice layout I have to say.
Thanks for sharing this recipe. I normally don't like zucchini much but made like this preparation, I could try it!
-Jean
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.
Love the idea of this spanakopita. Zucchini is one of my favorite things!
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!