The best and fastest way to prepare pispilia

Pispilia is one of the most special dishes of Albanian cuisine.

Regardless of its combination with cabbage of a single type or mixed, me spinaq a presh, green onions it is perfect with its taste.

But some housewives encounter difficulties in its preparation.

Sometimes the pispilia comes out very dry and other times mushy.

The best way to prepare

Firstly, clean the cabbages with which you will prepare the pispilina, it could be spinach, nettles, presh, green onions, various cabbages such as labot, sorrel or pazi.

Or you can combine different cabbages as desired.

For this recipe you need approx 1 kg of cabbage of one type or different type.

After you have cleaned them well with plenty of water, thinly slice through a knife, add some salt, some white cheese and two tablespoons of olive oil.

Take a pan, brush with olive oil mixed with a little butter and set aside so the pispilia will not stick from the bottom when baked.

WHEREAS, in a large bowl, add four teacups of cornmeal, a little salt and a cup of tea with a little milk.

Mix it all together well, the mass should be soft and uniform, add even more milk if necessary.
Divide the dough

Divide the prepared cornmeal dough into two parts.

Place the first part on the pan that you have painted with olive oil and butter.

Spread well over the entire surface of the pan, then add the mass of chopped cabbage to the pasta you have placed in the pan, spread over the entire surface of the pan.

Add a cup of coffee with milk to the rest of the cornmeal dough and mix well, then place this mass on top of the filling you have placed in the pan and spread it over the entire space of the pan.

Drizzle the top with a few drops of olive oil and butter and then bake in the oven until the pispilia is golden brown..

It is served warm and accompanied by yogurt or buttermilk.