Hi everyone! I have a new recipe to share with you; I came up with it last summer and I am finally sitting down and writing up a post for you!
I got the inspiration from my pispili with leek, I didn’t have any leek one day so I used spinach and it turned out great!
I only used flour, but I think I may try adding a bit of cornmeal next time just to try it out.
If you are a regular on my blog, you may have come across my other recipe albanian-feta-leek-cornbread, an old recipe my grandma grew up on! This is really tasty and makes a nice snack to serve when guests come over. I added the cheese on top for the kids, so if you want you can add the cheese but you can make it without as well.
- 1 bag of spinach
- 1 green onion
- 1/4 of red onion
- 1/2 red bell pepper
- 1 carrot
- 2 cups flour
- 3 eggs
- 1 tsp salt plus some more to season spinach
- 3/4 cup oil (olive oil is preferable)
- 1/2 cup yogurt
- 3/4 cup grated mozzarella (optional)
Rinse spinach well and pat dry to remove access water. Chop and dice onion, green onion, carrot, red pepper, and spinach.
Season with some salt.
In a mixing bowl, combine the flour, eggs, yogurt, oil and salt with a wooden spatula. Combine the batter with the spinach mixture.
Grease a baking pan or use a piece of parchment paper (my Corelle pan is 12 1/4 x 10 1/2 inch in size, but you can use a 13 x 9 inch pan, the pieces will just be thicker squares), pour batter and bake at 350 for 20 minutes. Remove and sprinkle grated mozzarella (if using) and bake for another 5 minutes. If you are not using mozzarella, bake for a whole 25 minutes.