This pie is inspired by a lost Greek recipe for a pie called Plasto filled with leeks and feta encrusted with corn meal. I've been dreaming of baconizing this for some time and it finally happened. I can't believe I waited this long. And now I have to wait until Lent is over to eat some.
Ingredients (makes two pies or one large one):
1/4 corn oil
1/4 cup water
1 lb feta
2 large blanched leeks (green and white parts)
2 cups corn bread mix (or corn meal)
6 strips or more of bacon
- Prepare bacon in the oven. Layer strips on a foil rimmed baking sheet and place in oven. Turn oven to 400F then walk away for 17 to 20 minutes (then come back and drain on paper towel lined sheet).
- Meanwhile, 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 1 cup of cornbread mix with enough equal parts oil and water to make a crumbly mixture.
- Spread mixture in pie vessels (or one large casserole dish) covering the bottom and edges.
- Smash the feta and eggs together with a fork, then add leeks and bacon.
- 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.