Ingredients

• 1 kilo of spinach, cleaned and chopped
• 2 leeks, chopped
• 1/2 bunch green onions, chopped
• 1/2 bunch dill, chopped
• 2½ tsp. soup spoon of breadcrumbs
• 80 ml olive oil + 2 tsp. extra
• 1 kilo of fine cornmeal
• 1/2 tsp. of coarse salt
• 1.5 liters of warm water
• fine salt, freshly ground pepper

Procedure

Put the spinach with the leeks and green onions in a colander, salt them slightly, rub them a little with our palms and let them release their liquid a little.
Then, press them to drain well and put them in a bowl.
Add the dill and breadcrumbs, 80 ml of olive oil and a little pepper and mix well.
In a bowl pPut the flour, coarse salt, 2 tsp. of olive oil and water a little at a time, using as much as needed to make a porridge like thick cream (we may not need it all).
Preheat the oven to 180°C and grease the pan.
Spread half the porridge there and spread the vegetable mixture evenly on top.
Then we pour the rest of the porridge on top, spreading it with our palm or with a spatula to cover the greens as best as possible.
Bake the plastos for 1 hour or until the surface is nicely browned and dry.
Σερβίρουμε τον πλαστό χλιαρό.

Tips

• Place cubs of butter on top of the pie for crispy, fragrant baking
• You can replace the porridge water with milk and yogurt for a fluffier result
• As a real vegetable pie, you can use whatever dark green vegetables you have (instead of spinach)
• Goes great with yogurt to serve

Source 
Plastos, the "barefoot" grass pie
Gastronomos | gastronomos.gr | Ariadne Chantzi