Plastos - Greek Corn And Greens Pie

4.08 from 13 votes

Plastos is crumbly corn pie filled with mixed greens and feta. A delicious, healthy, and filling pie!

Prep Time45

Cook Time40

Course: Side Dish

Cuisine: Greek

Keyword: gluten-free, healthy, pie

Servings: pieces

Calories: 579kcal

2 ¾ cups (330 grams) corn flour (Maize flour) (not cornstarch) ideally organic like this one
⅔ teaspoon salt
pepper
12 tablespoons (120 grams) olive oil
½ cup (100 ml ) sour milk see here how to make at home
8-10 tablespoons water
2 tablespoons (30 grams) butter at room temperature

9 cups (470 grams ) spinach finely chopped
1 ½ cups (100 grams) collard greens mostly the leaves finely chopped
½ cup (30 grams) chervil finely chopped
½ cup (30 grams) parsley finely chopped
⅔ cup (40 grams) Mediterranean hartwort finely chopped see text above for substitutes
2 ½ tablespoons dill minced
3-4 small (65 grams) spring onions
½ cup (65 grams) red onion minced
180 grams feta cheese crumbled
4 tablespoons olive oil
1 teaspoon kosher salt

Separate the green parts from the white parts of the spring onions. Finely chop the green parts and add them to a large mixing bowl together with all of the other greens.
Mince the white parts of the Spring onions and add them to a frying pan together with the red onion and 2 tablespoons of olive oil. Cook the onions until soft and golden in color. Then transfer to the bowl with the greens as well. Add the salt and some pepper as well.
Mix the filling by giving it a good massage for 2-3 minutes until its volume decreases almost by half.
Rest the filling for at least 30 minutes for the salt to work its magic. Then take handfuls of the greens filling in your hands and squeeze it very well. In order to remove as much water from the greens as possible.
Transfer the squeezed greens to a new bowl.
Add the crumbled feta cheese and the remaining 2 tablespoons of olive oil. And mix well.

In a separate bowl mix together the corn flour and the salt also some ground pepper.
Add olive oil and mix with your hands so the oil spreads evenly. Then add the sour milk and mix again until the mixture absorbs it all and turns crumbly. Finally, add the water in, gradually. Give it a minute or two to absorb it. If needed, add a tablespoon of more or less water depending on the strength of the flour you are using. The mixture should be soft and moist but still crumbly.
Preheat oven to 190°C / 374°F.
Grease a round 12-inch (32 cm) baking pan by rubbing the 2 tablespoons of butter all over the bottom and a little bit on the sides.
Add the dough to the pan into coarse crumbles. Then press with your palms to form a smooth, evenly-thick pie bottom. Press a bit on the sides to create a pie edge that's 2 cm (⅛-inch) in height.
Transfer the pie filling to the pan by adding handfuls at a time and pressing them lightly to fit.

Mix together the water, olive oil, salt, pepper, and sour milk with a whisk.
Add the corn flour and mix well. The mixture will be runny.
Pour it very slowly and closely over the greens in order to coat them. Use a ladle to do this. Then with the tip of a spoon spread the batter to fill any gaps.
Sprinkle the 2 tablespoons of corn flour on top. Again filling any gaps.
Drizzle the melted butter on top and shake the pan gently to help it spread. It's okay if it doesn't spread everywhere.
Bake the pie on the lowest rack of the oven for about 40-50 minutes. Until deep golden on top with brown bits here and there.
Remove from the oven and let the pie rest at room temperature for about 30 minutes before cutting and serving. Cut into 14 square pieces. Or bigger ones if you wish. Enjoy!