Inspired from a recipe by Mrizi i Zanave

Ingredients:

• 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
• Salt

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.