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Pispili... Albanian Cornbread with Leeks
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4 from 4 votes

Pispili (Albanian Cornbread with Leeks and Feta)

Pispili is a flat, unleavened cornbread from Albania that is normally filled with leeks and feta cheese. 
Course Appetizer, Breads
Cuisine Albanian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 pieces
Calories 201kcal
Author Alexandria Drzazgowski

Equipment

  • Whisk
  • 9x13" Pan 
  • Oven Mitt
  • Mixing Bowl(s)
  • Sifter 

Ingredients

  • ½ cup yogurt
  • ¾ cup olive oil
  • 3 eggs
  • 1 ½ cup flour
  • ½ cup fine corn flour
  • 3 cups leeks chopped
  • 1 tsp baking powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 cup crumbled feta cheese
  • 1 cup chopped scallions

Instructions

  • Preheat oven to 400 degrees, and grease a 9x13 size pan. 
  • Cut leaves off of leeks, leaving the white stalk behind. Clean between any spaces on the stalk, because dirt hides!
  • Mix eggs, yogurt, and oil in a bowl. Add cornflour into the egg mixture and whisk together. Let sit for 3 minutes. 
  • Sift together dry ingredients and then add dry mixture to egg mixture (hand mix). Pour into pre-prepared pan.
  • Mix together leeks, feta, and scallions in a bowl and then place on top of the cornbread mixture.
  • Bake or 25-30 minutes and cut into squares. Enjoy! 

Notes

Recipe adapted from WhenFetaMetOlive.com

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 297mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg