Pispili is a recipe of the Albanian traditional cuisine, and we cook it in several ways using different green vegetables according to the season. Like Pispili Me Miell Misri, Mispili Me Presh, or even polenta with spinach, this is a much tasty and healthy recipe, similar to a salty tart or quiche, but we cook it much faster, in a few minutes in the pan.
The recipe is tasty, and you can experiment using the cheeses you like or your favorite green vegetables. I cooked this recipe with spinach and feta goat cheese and Albanian ground cheese, but you can also cook it using cheddar cheese, Parmigiano, mozzarella, etc.
You can serve it as a delicious appetizer or even as a snack for children. To cook it, you need a double pan, which makes it easier to turn and bake, but you can also use a pan with a lid, and with the help of a plate, we will turn the Pispili on the other side to cook it again in the same pan.
Ingredients
- 2-eggs
- 250 ml of milk
- 2-3 tbsp of olive oil
- 240 g all-purpose flour
- 1-pack of baking powder
- 1 tsp of salt
- 300 g of spinach
- 1-ground carrot
- 80 g of feta goat cheese
- 2-3 tbsp of ground Parmigiano cheese
- 50 g of Albanian ground cheese
- 1 tbsp butter
Directions
- In a bowl, beat the eggs with the milk until it made a homogeneous liquid mass. We will add salt, flour mixed with baking powder. We will mix again to create a thin dough, similar to crepe dough, but slightly thicker.
- We will add the finely chopped spinach. I choose to boil the spinach for 2-3 minutes before adding it to the dough. I drain it well and chop it finely. You can also use fresh spinach, well washed, dried, and finely chopped.
- Add the grated carrot and the shredded white cheese. We will also add Parmigiano cheese and a part of Albanian ground cheese. Mix the mixture well.
- In the non-stick pan where we will throw the mass to bake, we will add a little butter to coat the pan, let it heat up, and throw the mixture. We will add the rest of the minced cheese to the surface. Put the lid on and let it cook over medium heat on low with the lid covered for 5 minutes.
- We check at the sides with a silicone spatula, and if they have started to come off and started to get the golden color, we will return the Pispili on the other side.
- If you have a double pan, we will grease the rest of the pan with a little butter beforehand and turn the Pispili. Instead, we will use a plate to turn it on the other side. We will grease the pan again with butter and place Pispili on the other side, leaving it covered for another 5-6 minutes until the other side cooks.
- Once the Pispili radish both sides, place it on a plate and let it cool a bit, then cut it into pieces and serve warm. We can consume it even at room temperature.
Bon Appetit!
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