Greek Leek and Feta Cornbread Pie (Plasto)

Nick's Yia Yia made this dish or a variation of it. Basically it is a "peasant" dish and families made it differently based on what ingredients they had at the time. You can make the plain corn version or you can add diced zucchini or tomatoes to it too. We will enjoy this with our Easter meal!

Yia Yia's Plasto (makes two pies):



• 2 eggs

• 1/4 corn oil
• 1/4 cup water

• 1 lb feta try to get the creamiest available, I find the French to be the creamiest
• 1 can corn kernels (drained) optional
• 
2 large blanched leeks

• 1 package cornbread mix



Heat oven to 375 degrees.


Slice cleaned leeks (both white and green parts) into small pieces and blanch in boiling water for a few minutes to soften. Drain with cold water and set aside.


In a large bowl combine 2/3 of the package of cornbread mix with enough equal parts oil and water to make a crumbly mixture. 
Spread mixture in pie vessels covering the bottom and edges. 


Smash the feta and eggs together with a fork, then add leeks.


Arrange leek filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).


Bake at 350º for 40-50 minutes. Let cool at least 15 minutes before cutting.