Authentic Albanian Pispili
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.
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.