Leeks, Cornmeal Casserole with Feta Cheese (Pispili me Presh)
This leeks, cornmeal casserole with feta cheese and eggs is called Pispili me Presh in my native country of Albania. This dish has several variations but this is one of the easiest one to make!
Servings 4 servings
Calories 617kcal
Equipment
- 1 9 x14 Baking dish
- 1 Whisk
- 1 large bowl
Ingredients
- 3 leeks
- 4 tbsps olive oil, divided
- sea salt / black pepper to taste
- 3 eggs
- 2 cups milk
- 1 cup yellow cornmeal
- ¾ cup white cornmeal
- 1 tsp baking soda
- 4 ozs feta cheese
- butter
Instructions
- Chop the head and tail of leeks off, wash them really well, even rinse in between leafs. Cut the leeks in slices and add them to a bowl of cold water. Then drain and let air dry for few minutes.
- Place a skillet with a thin layer of olive oil to medium heat in the stovetop. Once oil is shimmery, add leeks, season with salt and pepper and saute leeks until soft and volume goes down. Set aside to cool down.
- Whisk eggs in a large bowl. Add milk, olive oil, cornmeal, and crumbled feta. Add cooked leeks and season with some more salt. Mix as you go after each step but don't overmix.
- Pour the mix on a baking dish covered with parchment paper. Spread with a spatula to even the surface. Crumble the remaining feta cheese and add on top. Add sliced butter and a sprinkle of yellow cornmeal.
- Bake in a pre-heated oven at 400 degrees F for 35 minutes or until golden brown. Let cool for about 15 minutes before you cut it in squares. Serve with your favorite dishes:). Enjoy!
Video
Notes
- Our favorite side dishes to serve with this dish are salad and yogurt.
- Leftovers hold well in the refrigerator and you can warm them up in the oven.
Nutrition
Calories: 617kcal | Carbohydrates: 68g | Protein: 20g | Fat: 30g | Saturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 716mg | Potassium: 609mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1531IU | Vitamin C: 8mg | Calcium: 345mg | Iron: 5mg