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Pispili (Albanian Leek Cornbread)

Name: Pispili (Albanian Leek Cornbread)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 slices
Cuisine: Albanian
Ingredients: 2 large leeks, white and pale green parts, thinly sliced and well washed; 5 oz (140 g) baby spinach, roughly chopped; 2 tbsp olive oil; ½ tsp fine sea salt; 1½ cups (225 g) fine yellow cornmeal; ½ cup (65 g) all-purpose flour; 2 tsp baking powder; ½ tsp black pepper; 3 large eggs; 1 cup (240 g) plain whole-milk yogurt; ½ cup (120 ml) sparkling water; ⅓ cup (80 ml) olive oil, plus 1 tbsp for the pan; 6 oz (170 g) feta, crumbled; 2 tbsp chopped fresh dill

A tender, savory corn bake threaded with leeks, spinach and feta.

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Prep: 20 min
Cook: 40 min
Serves: 8 slices
Level: Easy

Photo by Kela.dauti · CC BY-SA 4.0 · Resized and converted to WebP for web display.

Pispili changes from household to household across Albania: some versions center on leeks, others on spinach or wild greens, and the proportion of cornmeal varies. This accessible version combines leeks and spinach in a light yogurt batter, with enough feta to season every slice.

Technique notes

Why this approach works

Sweating the leeks removes raw bite and concentrates their sweetness.
Yogurt and sparkling water keep the cornmeal crumb tender.
A preheated, oiled pan creates deeply crisp edges.

Albanian kitchen

Pispili (Albanian Leek Cornbread)

An easy Albanian pispili recipe with sautéed leeks, spinach, feta and a yogurt-cornmeal batter, baked until crisp at the edges.

Ingredients

Greens

2 large leeks, white and pale green parts, thinly sliced and well washed
5 oz (140 g) baby spinach, roughly chopped
2 tbsp olive oil
½ tsp fine sea salt

Batter

1½ cups (225 g) fine yellow cornmeal
½ cup (65 g) all-purpose flour
2 tsp baking powder
½ tsp black pepper
3 large eggs
1 cup (240 g) plain whole-milk yogurt
½ cup (120 ml) sparkling water
⅓ cup (80 ml) olive oil, plus 1 tbsp for the pan
6 oz (170 g) feta, crumbled
2 tbsp chopped fresh dill

Method

01
Cook the greens
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the leeks and salt and cook for 8–10 minutes until soft. Add the spinach and cook just until wilted. Spread on a plate to cool.
02
Heat the pan
Heat the oven to 375°F (190°C). Add 1 tablespoon olive oil to a 10-inch cast-iron skillet or 9-inch square pan and place it in the oven for 5 minutes.
03
Mix the batter
Whisk cornmeal, flour, baking powder and pepper. In another bowl whisk eggs, yogurt, sparkling water and ⅓ cup oil. Fold the wet mixture into the dry just until combined, then fold in the cooled greens, feta and dill.
04
Bake
Carefully spread the batter in the hot pan. Bake for 35–40 minutes, until deeply golden at the edges and the center springs back. Cool for 15 minutes before slicing.

Cook’s notes

Wash sliced leeks in a bowl of cool water, lifting them out so grit stays behind.
The batter will be thicker than cake batter but should spread easily. Add 1–2 tablespoons water if needed.
Serve warm or at room temperature with plain yogurt and a tomato-cucumber salad.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Research Edition

Good to know

Pispili questions

What is pispili?

Pispili is an Albanian savory cornmeal bake commonly made with leeks, spinach or other greens. Recipes vary significantly by region and family.

Can I make pispili gluten-free?

Yes. Replace the all-purpose flour with a cup-for-cup gluten-free blend and confirm that your cornmeal and baking powder are certified gluten-free.

Can I use frozen spinach?

Yes. Thaw 5 ounces, squeeze it very dry and add it to the softened leeks for the final minute of cooking.

Why this approach works

Pispili (Albanian Leek Cornbread)

Ingredients

Greens

Batter

Method

Cook the greens

Heat the pan

Mix the batter

Bake

Cook’s notes

Safety & allergens

Your field notes for Pispili

Pispili questions

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