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.