Vegetable pie (Blatsaria or Prasopitta)

A traditional, hearty dish, adaptable to seasonal vegetables

1 kg mixed (wild) greens, chard, or spinach, or replace with in total 1 ½ kg leeks

2 leeks

dill and parsley

200 g yoghurt

1 egg

250 g flour

250 g maize meal

2-3 Tablespoons olive oil

250 g. feta cheese

salt & pepper


Oil a baking dish. Heat oven to 180 °C.

Wash the greens and/or leeks and chop fine. Place them in a bowl, sprinkle with a bit of salt to taste (the feta is salty), crumble the feta over the vegetables, whisk the egg and add to the vegetables and mix everything together, adding pepper to taste.

Make a batter with flour, maize meal, yoghurt, olive oil and if needed, a bit of water to make a batter the thickness of yogurt.

Spread ⅔ of the batter onto the bottom of the oiled dish and divide the vegetable mixture over the batter. Add one spoonful of water to the remaining batter and spread it as evenly as possible over the vegetables.

Bake the pie 40- 45 min. and serve immediately.