Real African Dishes: [MC-AllEthnic-Recipes] Thessaly Crustless Buttermilk and Cornmeal Pie

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Thessaly Crustless Buttermilk and Cornmeal Pie - Greek

* Exported from MasterCook *

Thessaly Crustless Buttermilk and Cornmeal Pie - Greek

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 cups crumbled feta cheese
2 cups buttermilk
2 cups coarse yellow cornmeal
1 teaspoon salt
1/2 cup unsalted butter -- (1 stick), melted

Preheat the oven to 375F.
Lightly oil a 13x9-inch ovenproof glass baking dish.

Combine the feta and buttermilk in a large bowl. Mix together the cornmeal and salt and stir them into the buttermilk mixture to form a dense but loose dough. Cover with plastic wrap and let rest for 15 minutes.

Spread the mixture in the baking pan and even it out with a spatula. Using the tips of your fingers, make indentations all over the dough like little potholes. Drizzle the melted butter all over the surface and bake the pie until the cornmeal is set and the pie comes away from the sides of the dish, 45 to 50 minutes. Remove from the oven, let cool slightly, and cut into squares to serve.

Makes about 6 servings

AuthorNote: Pies like this are made all over the northwestern part of Greece.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 13x9-inch pie"
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Per Serving (excluding unknown items): 469 Calories; 27g Fat (52.6% calories from fat); 14g Protein; 42g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 1002mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat.

NOTES : Xinogalatopita

Nutr. Assoc. : 0 0 5638 0 0