Albanian Cornmeal Pie with Greens (Pispili)
Pispili Say it: piss-PEE-lee
Pispili is a rustic savory pie from the southern and rural regions of Albania. A simple cornmeal batter is layered with wild greens, spinach or leeks and tangy feta cheese, then baked until golden. The result is a hearty, comforting dish with a crisp cornmeal crust and a soft, flavorful filling that captures the essence of Albanian mountain cooking. It is traditionally prepared in wood-fired ovens and enjoyed year-round as a main meal or substantial side dish, especially during fasting periods when meat is avoided.
Albanian Cornmeal Pie with Greens (Pispili)
Pispili
Pronounced piss-PEE-lee
- Serves
- 6
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 375°F (190°C). Generously oil a 9x13-inch (23x33 cm) baking dish or round pan.
In a large bowl, whisk together the cornmeal, warm water, 1/4 cup (60 ml) olive oil and 1 tsp salt until smooth. Set aside to rest for 10 minutes; the batter will thicken slightly.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped greens and cook, stirring frequently, until they are wilted and any liquid has evaporated, 6-8 minutes.
Remove the skillet from heat. Stir in the crumbled feta, dried mint and a generous grind of black pepper. Taste and adjust seasoning if needed.
Pour half of the rested cornmeal batter into the prepared baking dish, spreading it evenly to cover the bottom.
Spoon the greens and feta filling over the batter in an even layer. Gently pour the remaining cornmeal batter on top, smoothing the surface with a spoon or spatula.
Drizzle a little extra olive oil over the top. Bake for 40-45 minutes until the top is golden brown, the edges are crisp and the pie feels firm to the touch.
Let the pispili cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Regional variants
In some mountain villages leeks replace the spinach entirely for a milder, sweeter version. Modern cooks sometimes add a handful of chopped fresh dill or parsley to the greens.
Cook's notes
- Use a mix of spinach and tender wild greens such as dandelion or sorrel for the most authentic flavor.
- If the cornmeal batter seems too thick after resting, add a splash more warm water; it should be pourable but not runny.
- Leftovers reheat beautifully in a 350°F (175°C) oven and taste even better the next day.
Serve with
A simple tomato salad dressed with olive oil and vinegar, or a bowl of creamy yogurt on the side.
Make ahead and storage
Pispili can be baked a day ahead and stored covered in the refrigerator. Reheat in a moderate oven until warmed through.
