Batsaria from Ioannina
Batsaria from Ioannina

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, batsaria from ioannina. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Batsaria from Ioannina is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Batsaria from Ioannina is something that I’ve loved my whole life.

Find car hire deal to fit your budget with KAYAK Car Hire Search. Search hundreds of travel sites at once. Best Prices Guaranteed For Your Next Car Hire Exclusively For You. Wash the greens thoroughly and cut them into medium to large pieces.

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

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

Ioannina and Epirus in general, are renown for their pies. 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.

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.

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. 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.

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