Blatsaria

Η Blatsaria is one of the best known continental pies, based on a mixture of wild herbs of the season with feta, between two layers of rich porridge based on corn flour. This mixture, when baked, becomes a deliciously crunchy crust with a golden color, as the grains of cornflour that fall flat on the pie give a shocking soft-crunchy contrast to every bite.

The blatsaria - in both its versions, the classic and the Vlach - is prepared by Vassilis Katsoupas in his restaurant Cinnamon and Clove at Joke of Zagorochorion.

Classic Blatsaria or batsaria

For the dough

800 gr. corn flour, preferably white from old varieties

200 gr. wheat flour

a little water, salt, oil

optional for a crispier dough 1 egg

For stuffing

1,5 kg spinach and celery, washed, well dried and finely chopped

2 cups of nettle or nettle, the larger the variety the better the taste

2 cups chopped green onions

Or a cup of chopped leeks

2 cups chopped dill, mint and parsley in equal proportions

250 gr. slice of crumb, preferably goat

1 cup oil

Implementation

Knead all the ingredients and let the dough rest for at least 1/2 hour.

Mix all the herbs and spices in a bowl, pour in half the oil, lightly season with salt and pepper, add half the feta cheese and grate to soften the greens and homogenize the material.

Grease a 40 cm diameter pan a little, open 3/4 of the dough in a thick sheet with the rolling pin and spread it so that no dough protrudes from the edge of the pan. Spread the filling to cover the entire surface.

Dilute the remaining dough with a little water and pour the pie sporadically, we do not want to cover the entire surface. Grate the remaining cheese on top and sprinkle with the remaining oil. Bake at 180o for 45-50 minutes. Leave to cool and serve with a little yogurt.

Variation - Vlach, grated blatsaria

Spread 2/3 of the flour plain without water or oil in an oiled pan. Spread the same filling, cheese on top and cover with the rest of the flour.

Pour over 1 cup of sour milk and a little oil. Bake at 180o for 45-50 minutes.

Allow to cool and serve carefully as the dough is more airy and crispy.