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If someone asks me, which is my favorite recipe ever, my answer will be without any doubt “Pispili”. It is a traditional dish cooked in many regions of Albania in different ways, but they all have …

Total time

0 minutes


  • 500 g spinach
  • 500 g spring onions
  • 1 bunch of parsley
  • 1 bunch of dill
  • 100 g of feta cheese
  • 6 tbs olive oil
  • 1 & ½ cup (240 g) polenta
  • 1 tsp salt (you may use more or less, according to your taste)
  • (1.25l) fish stock (you may use more or less, according to your taste)


  1. Clean and chop the spinach, parsley, dill, and onions, but keep them separate.
  2. In a heavy bottom pan, cook the spring onion, over medium-high heat with 1 tbs olive oil for about 10-15 minutes.
  3. Lower the heat, to medium heat, and add the spinach and cook it for 10 more minutes.
  4. Meanwhile, preheat the oven and prepare a pie plate, by spreading a drizzle of olive oil, so Brushull doesn’t stick in the pan.
  5. Check if most of the liquids of the mixture of onions with spinach have been absorbed and if not cook for 5-10 more minutes in medium heat.
  6. Add the chopped parsley and dill and mix well.
  7. Add the crumbled feta, polenta, salt and pepper and mix again.
  8. At the end add 5 tbs of olive oil and mix.
  9. Pour the mixture into a 20 cm round pan and bake in the preheated oven, at 180 degrees Celsius, for around 30-40 min.
  10. Remove from the oven and let it cool in the pan for around 15-20 minutes, before cutting and serving it.

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