recipe for Pleska (another name for Plasto) on a Greek cooking site called Nistiko Arkoudi (meaning Hungry Bear), making it one night for some friends - who still beg me to make it for them whenever we get together. Since then, I have found a few other recipes here and here and have scoured through my parents' old Greek cook books for something similar (no dice).
Leeks are a favorite vegetable of mine and I love the flavors together with the soft tangy feta and sweet cornmeal crust. I have made this pie many times, experimenting with different types of cornmeal and cornbread mixes as well as the filling. Maybe this sounds unethical, but the Marie Calender's cornbread mix by far produces the best results. Surprisingly enough, this dish uses corn oil, instead of traditional Greek olive oil. Even my grandmother preferred corn oil over olive oil as it was the more "exotic" oil in Greece. Even today, a lot of my relatives use corn oil to make their pitas instead of olive oil. Go figure!
*Some other names this pie goes by: Pastaria, Blatsaria, Batsaria, Batzara, Blano, Plastos, Plastira, Pispilita, Paspalopita, Bobota, Bobotopita, Babanetsa, Hortopita with Kalambokalevro, Pleska, Pita Masodra, and Lachanopsomo.
Ingredients (makes two pies):
1/4 corn oil
1/4 cup water
1 lb feta (try to get the creamiest available, I find the French to be the creamiest due to the lack of real Greek feta available in Southern California)
2 large blanched leeks
1 package Marie Calender cornbread mix
Heat oven to 375 degrees.
Slice cleaned leeks (both white and green parts) into small pieces and blanch in boiling water for a few minutes to soften. Drain with cold water and set aside.
In a large bowl combine 2/3 of the package of cornbread mix with enough equal parts oil and water to make a crumbly mixture.
Spread mixture in pie vessels covering the bottom and edges.
Smash the feta and eggs together with a fork, then add leeks.
Arrange leek filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).
Bake for 50 minutes. Let cool at least 15 minutes before cutting.
Kali Orexi (Greek for Bon Appetite)!