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Pispili ~ Feta & Leek Cornbread

Donika
Albanian cornbread with feta and leek ~ Pispili
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Side Dish, Snack
Cuisine Mediterranean
Servings 12

Equipment

  • 9" x 13" baking pan/dish (or pan of similar size)
  • whisk
  • wooden spoon or spatula

Ingredients
  

  • ½ cup yogurt
  • ¾ cup olive oil
  • 3 eggs
  • cups flour
  • ½ cup fine corn flour
  • 1-2 sticks leek depending on the size
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup crumbled feta cheese

Instructions
 

  • Preheat oven to 400F, grease a 9" x 13" pan or a pan size close to that.
  • Prepare leeks, cut them into bite-sized pieces, and rinse.
  • Mix eggs, yogurt, and oil in a bowl; add the cornflour into the egg mixture and whisk together; let sit for 3 minutes.
  • Sift together the flour, pepper, salt and bang powder with a whisk; add flour to the egg mixture and mix together with a wooden spoon or spatula.
  • Add the leeks and feta cheese; combine with the wooden spoon or your hands.
  • Or you can add the leeks and feta cheese to the egg mixture first, then add in the flour mixture.
  • Pour over in pan and press evenly across pan.
  • Bake for 25-30 minutes. Cut into squares. Enjoy warm.
Keyword cornbread, picnic food, small group, teatime snack