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.