Can Plastos Be Made Ahead of Time?

Yes, Plastos can be made ahead for easier preparation. Assemble it in advance and refrigerate it unbaked for up to 24 hours. When you’re ready to serve, bake it fresh until golden and cooked through. This method ensures the dish retains its creamy, rich texture. Alternatively, you can bake it fully, refrigerate it, and reheat before serving. Both options are convenient for meal prep or entertaining.

What Other Greens Can I Use in Plastos?

Plastos is quite versatile when it comes to greens. Spinach, kale, Swiss chard, or even seasonal leafy greens like dandelion or beet greens can be used as substitutes. These alternatives bring different flavors and textures to the dish. Kale and chard are more robust, while spinach and beet greens cook down to a softer consistency. Choose according to availability and your preferred taste.

How Do I Reheat Plastos?

Reheat Plastos in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through. Cover with foil to prevent it from drying out, especially if it was refrigerated overnight. This method preserves the dish’s soft interior and crisp edges. Avoid microwaving, as it can make the texture soggy. For a slightly crispier top, uncover for the last few minutes of reheating.

How to Make Greek Plasto: A Simple Cornbread Dish -

Description

Plastos – Greek Corn and Greens Pie:

What Is Plastos?

Plastos is a Greek dish made mainly with cornmeal and greens. Plasto has a soft yet dense cornbread texture with a rich, savory filling unlike pies with pastry crusts. Feta cheese enhances the flavor, creating a perfect balance of taste and texture.

A Traditional Thessalian Recipe:

Plasto comes from Thessaly and is known for its simple, wholesome ingredients. Traditionally made with seasonal greens, plasto remains a versatile and budget-friendly meal. Many Greek households still make plasto today, preserving its rich culinary roots.

Ingredients

For the Pie Bottom:

2 cups cornmeal
1 cup water
½ teaspoon salt
2 tablespoons olive oil

For the Filling:

2 cups mixed greens (spinach, chard, or wild greens)
1 cup crumbled feta cheese
1 small onion (chopped)
1 clove garlic (minced)
2 tablespoons olive oil
½ teaspoon black pepper

For the Pie Top:

2 cups cornmeal
1 cup water
½ teaspoon salt
2 tablespoons olive oil

Other Ingredients and Substitutions:

Swap feta with ricotta or goat cheese for a different taste.
Use any leafy greens like kale or arugula.
Add fresh herbs such as dill or parsley for extra flavor.

Cook Mode Prevent your screen from going dark

Instructions

Make the Pie Bottom:

Preheat the oven to 375°F (190°C).
Mix cornmeal, water, salt, and olive oil until smooth.
Spread the mixture evenly in a greased baking dish.
Bake for 10 minutes until slightly firm.

Make the Pie Filling:

Heat olive oil in a pan over medium heat.
Sauté onions and garlic until soft.
Add greens and cook until wilted.
Stir in feta cheese and black pepper, and mix well.

Make the Pie Top:

Prepare the second cornmeal mixture the same way as the bottom layer.
Spread the cooked greens evenly over the baked base.
Pour the second cornmeal mixture over the top and smooth it out.

Step-by-Step Instructions:

Bake for 35-40 minutes until golden brown.
Let cool for 10 minutes before slicing.
Serve warm and enjoy!

Notes

How to Serve Plastos:

Enjoy plasto warm as a primary or side dish.
Pair with Greek yogurt or a fresh salad.
Drizzle with olive oil and serve with olives.

Freezing and Storing the Pie:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes.
Freeze individual slices wrapped in plastic for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes (including pre-baking and final baking)
Category: Main Dish/ Side Dish
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 slice (~1.5 cups)
Calories: 280 kcal
Sugar: 2g
Sodium: 400mg (varies based on feta and added salt)
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg