Plasto – Greek Cornbread and Greens - 12 pts

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* Exported from MasterCook *

 

Plasto – Greek Cornbread and Greens -

12 pts

 

Recipe By :

Serving Size : 7 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

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Cornmeal Layer:

1 cup yellow cornmeal

1 cup flour

2 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking powder

1 cup plain yogurt

1/2 cup water

2 eggs

3 tablespoons butter

Greens Layer :

2 pounds mixed wild greens -- or

supermarket greens

3 cups chopped yellow onion

1/2 cup olive oil

Salt

Freshly ground black pepper

1 teaspoon Aleppo pepper -- or 1/2 tsp.

crushed red pepper (optional)

1/2 cup fresh dill -- minced

1/2 cup fresh mint -- minced

1 1/4 cup crumbled feta cheese -- OR 4

ounces goat cheese and 3/4 cup large curd cottage

cheese

 

 

Preheat the oven to 400F. Grease a 10x10” pan with

butter. Wash the greens, and blanch them in boiling

salted water. Drain and, using a kitchen towel,

squeeze out as much water as possible from the greens.

Chop them roughly.

 

Sauté the onion, lightly seasoned with salt and

freshly ground black pepper, in olive oil over medium

heat until the onions soften and begin to turn golden.

Stir in the Aleppo pepper.

 

Mix together the chopped greens, sautéed onions

(including the oil), dill, mint, and cheese. Season to

taste with salt and freshly ground black pepper.

 

Mix all the dry ingredients for the cornmeal layer

together. Whisk together the eggs, yogurt, and water

until the ingredients are well blended. Melt the

butter. Stir the egg mixture into the dry ingredients

until they are almost, but not quite, completely

mixed. Stir in the melted butter just until thoroughly

combined.

 

Spread half of the cornmeal mix over the bottom of the

buttered pan. Spread the greens mix over the cornmeal

layer, and then spread, as evenly as possible, the

remaining cornmeal mix over the greens. Bake in a

preheated oven for 45 minutes, or until the top crust

is golden brown and the filling is bubbling up the

sides of the pan.

 

Let the Plasto rest for 5-10 minutes before cutting

and serving. Serve with Tomato and Onion Salad and

Baked Kalamata Olives.

 

Serves 6-8

 

Leftovers: Leftover Plasto makes a delicious cold

meal, as the filling's flavors continue to develop

over night. It may even be better cold as a lovely

cornbread and greens sandwich. When I first tasted

Plasto hot, I was sorry I had not made it with feta

cheese. However, when I ate it cold, I basked in the

correctness of my decision to use goat and cottage

cheeses, whose flavors are more subtle than salty

feta.

 

Description:

" 12 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

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Per Serving (excluding unknown items): 508 Calories;

30g Fat (51.1% calories from fat); 15g Protein; 49g

Carbohydrate; 8g Dietary Fiber; 102mg Cholesterol;

598mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean

Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 1/2

Other Carbohydrates.

 

NOTES : AuthorNote: The crunchy cornmeal crust of

Plasto contrasts nicely with the softer texture of the

filling. And in the filling, the herbs, greens,

cheese, and onions meld with greens to form a single

flavor, bringing out the best in all the ingredients.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4163 0 0 0 0 4714

0 0 0 0

 

 

 

 

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