Inspired from a recipe by Mrizi i Zanave
- 2 1/2 cups cornmeal flour (medium grind)
- 1 cup cashew yogurt
- 1/8 cup olive oil
- 2 cups water
- 2-3 leeks
- 2-3 green onions
- 1 bag of fresh spinach
Lay the bottom crust
Mix 2 cups of cornflour with 1 cup boiling water. Add some salt and sprinkle a bit of oil. Knead a bit to form the batter for the crust and spread evenly onto an oiled pan.
Sauté the filling
Sauté a few leeks with a few green onions and a bag of fresh spinach until soft. Add a bit of salt. Spread over the cornmeal crust evenly.
Complete with the top crust
Mix 1/2 cup of cornmeal and one cup boiled water. Add one cup of cashew yogurt, and some salt. Pour over the leek-spinach mix.
Bake into a preheated oven, 35-40 minutes at 425 F.