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The Hirshon Albanian Cornmeal Flat Bread With Leeks And Cheese - Pispili Me Presh

The Hirshon Albanian Cornmeal Flat Bread With Leeks And Cheese – Pispili Me Presh

  • Total Time: 0 hours


Units Scale
  • 1/2 cup whole milk yogurt, preferably sheep’s milk
  • 3/4 cup fruity olive oil
  • 3 eggs
  • 1 1/2 cup flour
  • 1/2 cup fine corn flour
  • 3 cups leeks, white and light green parts only, chopped
  • 1 tsp. baking powder
  • 1/2 tsp. black pepper
  • 1 tsp. kosher salt (TFD likes to use birch-smoked salt, but kosher salt is the original)
  • 1 cup crumbled feta cheese – TFD recommends Bulgarian sheep milk feta
  • 1 cup chopped scallions (not in traditional recipe, but I like it)
  • 3/4 cup chopped mixed herbs – TFD prefers dill, mint and fresh oregano (TFD addition, not in original recipe)
  • 3 cloves garlic, pressed (TFD addition, not in original recipe)


  1. Preheat oven to 400 degrees, and grease a 9×13 size pan.
  2. Remember when preparing leeks to cut them lengthwise after washing them thoroughly, then clean between any spaces on the stalk leaves – dirt and leeks are pretty much synonymous!
  3. Mix eggs, yogurt, herbs, garlic and oil in a bowl. Add corn flour into the egg mixture and whisk together. Let sit for 3 minutes.
  4. Sift together dry ingredients and then add dry mixture to egg mixture (hand mixing throughout). Pour into pre-prepared pan.
  5. Mix together leeks, feta, and scallions in a bowl and then place on top of the cornbread mixture.
  6. Bake or 25-30 minutes and cut into squares. Enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 835.98 kcal
  • Sugar: 5.36 g
  • Sodium: 712.79 mg
  • Fat: 55.33 g
  • Saturated Fat: 13.94 g
  • Trans Fat: 0.01 g
  • Carbohydrates: 68.83 g
  • Fiber: 8.0 g
  • Protein: 19.71 g
  • Cholesterol: 161.61 mg