Batsaria from Ioannina
Batsaria from Ioannina

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, batsaria from ioannina. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Batsaria from Ioannina is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Batsaria from Ioannina is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook batsaria from ioannina using 15 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Batsaria from Ioannina:
  1. Prepare For the dough
  2. Make ready 1/2 kg cornmeal
  3. Get 1 egg
  4. Take 250 ml milk (and a little more milk)
  5. Get olive oil
  6. Take For the filling
  7. Prepare 1 kg various greens (spinach, Mediterranean hartwort, chard)
  8. Take 1/2 bunch dill
  9. Make ready 1/2 bunch chervil
  10. Get 1 bunch spring onions
  11. Get 1 dry onion
  12. Take 1/2 cup sour trahana
  13. Make ready 1/2 kg feta cheese
  14. Take olive oil
  15. Make ready coarse salt

Batsaria is a pie that is made with cornmeal, various wild greens, flour and. They came to settle in Washington, DC from the city of Ioannina in the northwest of Greece, a city This is our family recipe for a spinach pie called "batsaria" (baht-sahr-YA), the lesser-known cousin of. "Batsaria" from Ioannina. This is a green pie from Ioannina. There, and throughout Epirus, pies are made with a small number of ingredients and people use what nature.

Instructions to make Batsaria from Ioannina:
  1. Wash the greens thoroughly and cut them into medium to large pieces.
  2. Add coarse salt and rub them (squeeze them using your hands so that the liquids are drained and they get more tender).
  3. Cut the spring onions into rings and add them to the greens.
  4. Add the dry onion, finely chopped.
  5. Chop the herbs and add them.
  6. Add a little bit of olive oil.
  7. Continue with the feta cheese, roughly broken with your hands into small chunks and the trahana.
  8. Mix all the ingredients well and set them aside.
  9. Prepare the dough. Put the corn meal in a small tray, add the egg, a little bit of salt and gradually, the milk. The dough should be firm, not crumbly or runny.
  10. Oil a round baking tray (in my village, we call it "sini") with a diameter of about 35 cm.
  11. Spread 3/4 of the dough in the baking tray with your hand and press so that it is evenly distributed and covers the walls of the baking tray. Make sure that it has the same thickness all around.
  12. Spread the filling on top of the dough making sure that it gets everywhere and press lightly with your hand.
  13. Add milk to the rest of the dough that you kept, as much as you need so that you get a runny batter.
  14. Scoop handfuls of the batter and sprinkle the pie so that you cover the top almost completely.
  15. Sprinkle with a little oil and bake in a preheated oven at 180ο C for about an hour, until golden brown.

This is a green pie from Ioannina. There, and throughout Epirus, pies are made with a small number of ingredients and people use what nature. My mother is from Ioannina and Batsaria is something my grandmother always makes for us when we visit her there. She has passed on many recipes to my mother (who is also an amazing cook!) who in turn has taught me. Batsaria is a pie that is made with cornmeal, various wild greens, flour and milk. but let's see it in detail!

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