Step-by-Step Guide to Make Any-night-of-the-week Batsaria from Ioannina

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, batsaria from ioannina. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Batsaria from Ioannina is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Batsaria from Ioannina is something that I have loved my whole life.

My mother is from Ioannina and Batsaria is something my grandmother always makes for us when we visit her there. See recipes for Milk pie with orange sauce from Ioannina too. · Batsaria from Ioannina Hello everybody, it's me, Dave, welcome to my recipe page. Batsaria from Ioannina. Κέικ σοκολάτας λίγων θερμιδών. Ψωμάκια ατομικά σε χρόνο dt. Hercules Sakkas graduated from Medical School of University of Ioannina (Greece) and completed training in Medical Microbiology at the University Hospital of Ioannina.

To begin with this recipe, we have to first prepare a few ingredients. You can have batsaria from ioannina using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Batsaria from Ioannina:

1. Prepare For the dough
2. Get 1/2 kg cornmeal
3. Take 1 egg
4. Prepare 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. Get 1/2 bunch dill
9. Get 1/2 bunch chervil
10. Get 1 bunch spring onions
11. Take 1 dry onion
12. Take 1/2 cup sour trahana
13. Get 1/2 kg feta cheese
14. Get olive oil
15. Take coarse salt

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Steps 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.

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