Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, batsaria from ioannina. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
They came to settle in Washington, DC from the city of Ioannina in the northwest of Greece, a city This is our family recipe for a spinach pie called "batsaria" (baht-sahr-YA), the lesser-known cousin of. Great recipe for Batsaria from Ioannina. Ioannina and Epirus in general, are renown for their pies.
Batsaria from Ioannina is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Batsaria from Ioannina is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook batsaria from ioannina using 15 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Batsaria from Ioannina:
- Prepare For the dough
- Get 1/2 kg cornmeal
- Get 1 egg
- Prepare 250 ml milk (and a little more milk)
- Take olive oil
- Get For the filling
- Take 1 kg various greens (spinach, Mediterranean hartwort, chard)
- Get 1/2 bunch dill
- Take 1/2 bunch chervil
- Take 1 bunch spring onions
- Make ready 1 dry onion
- Get 1/2 cup sour trahana
- Make ready 1/2 kg feta cheese
- Prepare olive oil
- Prepare coarse salt
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Steps to make Batsaria from Ioannina:
- Wash the greens thoroughly and cut them into medium to large pieces.
- Add coarse salt and rub them (squeeze them using your hands so that the liquids are drained and they get more tender).
- Cut the spring onions into rings and add them to the greens.
- Add the dry onion, finely chopped.
- Chop the herbs and add them.
- Add a little bit of olive oil.
- Continue with the feta cheese, roughly broken with your hands into small chunks and the trahana.
- Mix all the ingredients well and set them aside.
- Prepare the dough. Put the corn meal in a small tray, add the egg, a little bit of salt and gradually, the milk. The dough should be firm, not crumbly or runny.
- Oil a round baking tray (in my village, we call it "sini") with a diameter of about 35 cm.
- Spread 3/4 of the dough in the baking tray with your hand and press so that it is evenly distributed and covers the walls of the baking tray. Make sure that it has the same thickness all around.
- Spread the filling on top of the dough making sure that it gets everywhere and press lightly with your hand.
- Add milk to the rest of the dough that you kept, as much as you need so that you get a runny batter.
- Scoop handfuls of the batter and sprinkle the pie so that you cover the top almost completely.
- Sprinkle with a little oil and bake in a preheated oven at 180ο C for about an hour, until golden brown.
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