Banana Wonder’s Leek and Feta Pie

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This pie comes to us Anna Abatzoglou from the blog Banana Wonder.

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I made Plasto or leek and feta pie with cornbread crust, which is kind of a “lost” Greek pie hailing from the North-Eastern region of Greece known as Thessaly. It’s not served in any Greek restaurants here nor in metropolitan Greece. In fact, none of my relatives in Greece have ever heard of it, as we come from a different region. Recipes are difficult to find online, as there about 15 names for this kind of cornmeal and vegetable pie. I came across a recipe for Plasto on a Greek cooking site called Nistiko Arkoudi (meaning Hungry Bear), making it one night for some friends – who still beg me to make it for them whenever we get together. Leeks are a favorite vegetable of mine and I love the flavors together with the soft tangy feta and sweet cornmeal crust. I have made this pie many times, experimenting with different types of cornmeal and cornbread mixes as well as the filling.  Maybe this sounds unethical, but the Marie Calender’s cornbread mix by far produces the best results. Surprisingly enough, this dish uses corn oil, instead of traditional Greek olive oil. Even my grandmother preferred corn oil over olive oil as it was the more “exotic” oil in Greece.

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Makes two pies:

2 eggs
1/4 corn oil
1/4 cup water
1 lb feta (try to get the creamiest available, often time I find the French is the creamiest)
2 large blanched leeks
1 package Marie Calender cornbread mix

Heat oven to 375 degrees.

Slice cleaned leeks (both white and green parts) into small pieces and blanch in boiling water for a few minutes to soften. Drain with cold water and set aside.

In a large bowl combine 2/3 of the package of cornbread mix with enough equal parts oil and water to make a crumbly mixture.

Spread mixture in pie vessels covering the bottom and edges.

Smash the feta and eggs together with a fork, then add leeks.

Arrange leek filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).

Bake for 50 minutes. Let cool at least 15 minutes before cutting.

Kali Orexi (Bon Appetite in Greek)!