Recipe: Hotropsomo (Scallion and Herb Bread With Cornmeal)

This rustic, crust-less pie, or "bread" as the name implies, is an easy and delicious snack or mezze eaten warm or at room temperature.

Serves 8 to 10 (as an appetizer)

    • 2 pounds scallions (about 25), white and most of green part, thinly sliced
    • 2 bunches parsley, chopped
    • 1 ½ cup chopped dill
    • 2 cups chopped tender greens (lettuce, spinach, chard)
    • Salt
    • 2 cups yellow cornmeal, plus about 1 more cup for the topping
    • 1 ½ cups warm water or milk
    • ½ cup chopped fresh mint
    • 1 cup chopped chervil
    • 2 cups diced feta
    • Freshly ground pepper, to taste
    • About 1 cup olive oil

In a large bowl toss together the scallions, parsley, dill and greens. Add 1 to 2 teaspoons salt and "knead" the greens 1 to 2 minutes to wilt them.

In a bowl mix 2 cups cornmeal with one and a half cups warm water or milk and add to the greens mixture. Add a half cup olive oil, and toss with the rest of the herbs and diced feta, adding pepper to taste.

Preheat the oven to 375 F.

Line a baking sheet with parchment paper and brush generously with olive oil. Spread the mixture, making sure that it is not thicker than two-thirds of an inch.

Mix one cup cornmeal with two-thirds cup warm water, and with a spoon spread over the greens to almost cover the surface.

Drizzle the top with olive oil and bake for 30 minutes or more, until set and lightly golden. Let cool a bit, and cut pieces to serve.


Aglaia Kremezi explores Kea's abundant winter in the slide show
In Greece, Winter is Feasting Season.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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