The Olive and the Caper: Adventures in Greek Cooking
Epiros Cornmeal and Greens Pie
Page 95
Cuisine: Greek | Course Type: Main Courses
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Recipe Reviews
Peckish Sister from Central, FL
What an interesting way to cook greens. I wanted to more healthful version of the Collard cobbler recipe we like. Although this did not call for collard greens, I just cooked them longer until they were tender. I did not have fennel, so added extra dill. She gave the option of either using polenta or cornmeal, so I used polenta on the bottom and cornmeal on the top. This worked very well, there was enough moisture on the bottom to cook the polenta and I am not sure how well it would have cooked on the top, but the cornmeal turned out cooked and crispy. I love the capers in here, but with the tougher nature of the collards and the pickled flavor of the capers, it tasted like eating grape leaves! This sounded very strange to me, but I was able to cut out nice big slabs for serving with the crusts intact.
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