How to Make Pispili: Authentic Albanian Spinach Cornbread

There’s something deeply comforting about Pispili. It is a traditional Albanian dish that combines the rustic charm of cornbread with the freshness of sautéed greens. I first tried it during a trip to Albania. where Pispili was served warm, straight from the oven, with a side of tangy yogurt.

What makes Pispili special is its simplicity.Just a handful of ingredients come together to create a dish that’s both hearty and wholesome. Whether you’re using spinach, leeks, or a mix of both, the result is always a flavorful, golden pie that’s perfect for any meal.

What is Pispili?

Pispili is a traditional Albanian dish that combines the rustic charm of cornbread with the freshness of sautéed greens. This savory pie is a staple in Albanian households, often enjoyed as a snack, side dish, or even a light main course. Let’s look into how you can make this delicious dish at home!

Why You’ll Love This Pispili Recipe

• Simple Ingredients: Made with pantry staples like cornmeal, greens, and olive oil.
• Options: Use spinach, leeks, or any greens you have on hand.
• Perfect for Any Meal: Enjoy it as a snack, side, or main dish.

Ingredients You’ll Need

For the Dough:

• 2 cups cornmeal (or polenta for a finer texture)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup plain yogurt (or milk)
• ½ cup olive oil
• 1 cup water

For the Filling:

• 500g (about 1 lb) fresh spinach (or leeks)
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil (for sautéing)
• Salt and pepper to taste
• Optional: 1 cup crumbled feta cheese

Step-by-Step Instructions

Preparing the Filling:

1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the chopped onion and garlic, and sauté until softened (about 5 minutes).
3. Add the spinach (or leeks) and cook until wilted (about 5-7 minutes).
4. Season with salt and pepper. Set aside to cool.

Making the Dough:

1. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, yogurt (or milk), olive oil, and water.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a thick, pourable batter forms.

Assembling the Pispili:

1. Preheat the oven to 180°C (350°F).
2. Grease a baking dish (approximately 9×13 inches) with olive oil.
3. Pour half of the cornmeal batter into the dish, spreading it evenly.
4. Layer the sautéed greens over the batter. If using feta, sprinkle it evenly over the greens.
5. Pour the remaining cornmeal batter over the top, smoothing it out to cover the filling.

Baking and Serving:

1. Bake for 30-40 minutes, or until the top is golden and firm.
2. Let it cool slightly before cutting into squares.
3. Serve warm with a dollop of yogurt or sour cream on the side.

Tips for the Perfect Pispili

• Greens: Use fresh, seasonal greens for the best flavor.
• Dough Consistency: Adjust the water or yogurt to achieve a pourable but thick batter.
• Cheese: Add feta or goat cheese for extra flavor.

Variations to Try

• Spinach and Leek Combo: Use a mix of spinach and leeks for a richer flavor for your Pispili recipe
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Meat Lovers: Add cooked bacon or sausage to the filling.

How to Store and Reheat

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven or toaster to maintain the crispy texture.

Frequently Asked Questions

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Authentic Albanian Pispili

Olivia Reid

Pispili is a traditional Albanian dish featuring a golden cornbread base filled with sautéed spinach (or leeks) and optional feta cheese. It’s a simple, wholesome recipe that’s perfect as a snack, side, or light main course.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Side Dish, Snack

Cuisine albanian

Servings 8 people

Calories 300 kcal

Ingredients

  

For the Dough:

• 2 cups cornmeal or polenta for a finer texture
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup plain yogurt or milk
• ½ cup olive oil
• 1 cup water

For the Filling:

• 500 g about 1 lb fresh spinach (or leeks)
• 1 medium onion finely chopped
• 2-3 cloves garlic minced
• 2 tablespoons olive oil for sautéing
• Salt and pepper to taste
• Optional: 1 cup crumbled feta cheese

Instructions

 

Preparing the Filling:

• Heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the chopped onion and garlic, and sauté until softened (about 5 minutes).
• Add the spinach (or leeks) and cook until wilted (about 5-7 minutes).
• Season with salt and pepper. Set aside to cool.

Making the Dough:

• In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
• In a separate bowl, whisk together the eggs, yogurt (or milk), olive oil, and water.
• Gradually add the wet ingredients to the dry ingredients, stirring until a thick, pourable batter forms.

Assembling the Pispili:

• Preheat the oven to 180°C (350°F).
• Grease a baking dish (approximately 9×13 inches) with olive oil.
• Pour half of the cornmeal batter into the dish, spreading it evenly.
• Layer the sautéed greens over the batter. If using feta, sprinkle it evenly over the greens.
• Pour the remaining cornmeal batter over the top, smoothing it out to cover the filling.

Baking and Serving:

• Bake for 30-40 minutes, or until the top is golden and firm.
• Let it cool slightly before cutting into squares.
• Serve warm with a dollop of yogurt or sour cream on the side.

Notes

Choosing the Right Greens:

• Spinach: Mild and tender, spinach is a classic choice for Pispili. Use fresh or frozen, but ensure excess moisture is removed.
• Leeks: Leeks add a sweet, onion-like flavor. Clean them thoroughly to remove any dirt between the layers.
• Wild Greens: For an authentic touch, use wild greens like sorrel or nettles, which are commonly foraged in Albania.

Cornmeal vs. Polenta:

• Cornmeal: Coarser cornmeal gives Pispili a rustic texture.
• Polenta: Finer polenta results in a smoother, more delicate cornbread.

Adding Cheese:

• Feta cheese is traditional, but you can experiment with other cheeses like goat cheese, ricotta, or even grated Parmesan for a different flavor.

Adjusting the Dough:

• The dough should be thick but pourable. If it’s too dry, add a bit more water or yogurt. If it’s too wet, add a bit more cornmeal or flour.

Baking Tips:

• Golden Crust: For a perfectly golden crust, brush the top with a little olive oil before baking.
• Even Baking: Rotate the baking dish halfway through baking to ensure even browning.

Serving Suggestions:

• Serve Pispili warm with a dollop of yogurt or sour cream. It’s also delicious with a side of pickled vegetables or a fresh tomato salad.

Storage and Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month.
• Reheating: Reheat in the oven to maintain the crispy texture.

Variations:

• Vegetarian: Stick to greens and cheese for a classic vegetarian version.
• Meat Lovers: Add cooked bacon, sausage, or ground meat to the filling.
• Gluten-Free: Use a gluten-free flour blend and ensure your cornmeal is certified gluten-free.

Keyword Easy Albanian dishes, Pispili recipe, Savory spinach pie, Vegetarian cornbread