Recipe: Plastos, the Famous Cornmeal Pie from Thessaly

An easy vegetarian dish that’s perfect on the Easter table, as an afternoon treat, or even for breakfast.

Chef: Nena Ismyrnoglou

Preparation & Cooking time: 1,5 hour

This famous pie from Thessaly is a staple as a weekday snack, and on every buffet. Made with soft feta cheese and Greek yogurt in the batter, you need good ingredients for the best results, but you can play with the filling, using any greens of your liking.



Add the greens and onions to a large bowl and add the salt.


Using your hands, rub the greens well to make them wilt.

Set aside for 30 minutes, then mix again, squeeze and strain off the liquid.

Add the feta cheese and the olive oil, and season generously with pepper. Stir.


Using a fork, beat the eggs and yogurt together in a large bowl.

Add the cornmeal and stir to combine.

Add the olive oil, water, salt and pepper and mix well.


Preheat your oven to 180°C.

Grease a circa 32-inch oven dish with 2 tablespoons of olive oil.

Pour in half of the egg batter, and spread it out into a thin, even layer covering the whole bottom of the dish.

Cover the batter with the filling, in an even layer.

Top with the remaining batter, and spread it out to cover the filling as much as possible.

Bake for 1 hour.

This recipe was previously published in Greek at


For the filling:

800 g mixed greens such as spinach and chards, washed and finely chopped


10 spring onions, finely chopped

300 g feta cheese, preferably a soft variety, crumbled

100 ml olive oil

salt and freshly ground pepper


For the batter:

200 g strained cow’s milk yogurt

2 eggs, lightly beaten

400 g cornmeal

100 ml olive oil

400 ml tepid water

salt and freshly ground pepper

Read More


Recipe: Extra-Flavorful Fried Calamari

Greece’s beloved “kalamarakia tiganita” are the perfect weekend treat to...


The 15 Best Wineries to Visit in Santorini

A visit to the guardians of the island’s great oenological...

Greece Is Blog Posts

An Ode to Local Products

BY Yiouli Eptakili

No more avocado toast and croque-madames. From Thessaloniki to Crete...

read more >

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >