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Pispili Albanian Cornbread with Greens
Pispili is a traditional Albanian dish, particularly beloved in the southern regions of Albania, made with simple yet flavourful ingredients. This dish is a rustic blend of savoury cornmeal bread and seasonal greens, often spinach or leeks, which reflect the country’s agricultural heritage. Pispili is typically baked in a large pan and served in squares, making it perfect for family meals or gatherings.
The foundation of pispili is a cornmeal-based dough, similar to cornbread but with a more moist and dense texture. Traditionally, Albanian households prepare the dough using a mix of cornmeal, flour, and water or milk. Eggs and olive oil are added for richness, creating a batter-like consistency. Some variations may include yoghurt or feta cheese, giving the dish a slightly tangy flavour.
Filled with Sauteed Greens
The hallmark of pispili, however, is the filling of sautéed greens. It is the preferred choice in spring and summer, when spinach is abundant, though leeks are equally popular in colder months. The greens are usually cooked with onions or garlic in olive oil, seasoned with salt and pepper, and spread in the middle of the
cornmeal mixture. Some recipes include a layer of crumbled feta cheese, adding a salty contrast to the sweet cornmeal and greens.
Baking the Pispili
After assembling, pispili is baked until golden, with a crispy top and soft, flavourful interior. The cornmeal absorbs the moisture from the greens and cheese, creating a harmony of textures. This dish is often served with a dollop of yoghurt or sour cream, complementing its earthy flavours.
Pispili is a humble yet deeply satisfying dish, emblematic of Albania’s rural roots and reliance on fresh, seasonal ingredients. It can be enjoyed as a side dish, a snack, or even as a light main course, especially during Lent or other fasting periods when meat is avoided.
Pispili Recipe (Albanian Cornbread with Greens)
Ingredients:
For the dough:
2 cups cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup plain yoghurt (or milk)
½ cup olive oil
1 cup water
For the filling:
500g (about 1 lb) fresh spinach or leeks (or a mix of both)
1 medium onion, finely chopped
2-3 cloves garlic, minced
2 tablespoons olive oil (for sautéing)
Salt and pepper to taste
Optional: 1 cup crumbled feta cheese
Instructions:
Prepare the filling: Heat 2 tablespoons of olive oil over medium heat in a large pan.
Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Add the spinach (or leeks) and cook until wilted, about 5-7 minutes. If using leeks, cook them until they become soft and tender.
Season with salt and pepper. Set the filling aside to cool.
Make the dough: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together the eggs, yoghurt (or milk), olive oil, and water until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick, pourable batter forms.
Assemble the pispili: Preheat the oven to 180°C (350°F).
Grease a baking dish (approximately 9×13 inches) with olive oil.
Pour half of the cornmeal batter into the dish, spreading it evenly.
Layer the sautéed spinach (or leeks) over the batter. If using feta, sprinkle it evenly over the greens.
Pour the remaining cornmeal batter over the top, smoothing it out to cover the filling.
Bake: Bake for 30-40 minutes, or until the top is golden and firm.
Let it cool slightly before cutting into squares.
Serve: Serve warm with yoghurt or sour cream on the side.
Enjoy your traditional Albanian pispili!
Recommended Wine for Pispili Albanian Traditional Dish
Pispili, a traditional Albanian dish made with cornbread, leeks, and often yogurt or spinach, has earthy, mildly tangy, and herbaceous flavours. Choosing a wine to pair with it depends on the specific preparation, but here are some recommendations:
Sauvignon Blanc
Its vibrant, aromatic, and fresh profile. It’s bright acidity and herbal notes complement the leeks and spinach in the dish.
Albariño White
A Spanish white wine with citrusy and floral notes that balances the dish’s earthy tones. Best Choice to go with Pispili.
Rosé Wines
A dry Provençal Rosé or an Albanian rosé like those made from Shesh i Bardhë grapes pairs well, offering fruity and floral elements that harmonize with the leeks.
Pinot Noir
A light-bodied red with earthy undertones to match the dish’s flavours, particularly if it includes spinach. Recommended
Shesh i Bardhë White
Is primarily grown in Albania, particularly in the western lowlands and near the Adriatic coast. The region’s Mediterranean climate, with warm days and cool nights, helps develop balanced ripeness and preserves acidity in the grapes.
Shesh i Zi Red
If you’re using richer or more spiced versions of Pispili, this local red wine’s medium body could be an interesting pairing. It pairs well with Pispili
Consider serving the wine slightly chilled (even reds, around 14–16°C) to enhance the pairing’s freshness.
