John Gionleka, chef-owner of London's celebrated Balkan restaurant Peckham Bazaar, brings a taste of the Albanian countryside to your kitchen with this traditional Pispilit recipe. Known across Albania and Kosovo as Pispili, Pispilit, or sometimes simply Albanian cornbread pie, this rustic dish has long been a staple of mountain cooking, prized for transforming simple seasonal ingredients into something deeply comforting and nourishing.
Why we Love John Gionleka's Pispilit Recipe
Little Olive Oil's Kalinjot Pure extra virgin olive oil adds a rich, peppery depth that perfectly complements the wild greens. If you're looking for polenta recipes, rustic Albanian dishes, seasonal asparagus and wild greens, or hearty Balkan comfort food, John's Pispilit recipe is a perfect place to start.
How to make Wild Asparagus, Nettle and Feta Pispilit
Mix all the ingredients for the pispilit and let it rest for about half an hour.
Bring a large pot of salted water to a boil and prepare a container of cold water to refresh the greens after they come out of the pot.
Ensure that the wild asparagus has had its wooden ends snapped off, then drop it into the water. Cook for approximately 45 seconds and take them out. Put them in cold water to refresh.
Repeat the process with the stinging nettles and cook for about 1.5 minutes. Take the nettles out and put them in cold water to refresh.
Take the greens out, keep them separate and let them drain.
Squeeze out the nettles and chop them finely as you would spinach.
Preheat the oven to 185 degrees.
Place a heavy-bottomed cast-iron pan with a diameter of around 26 cm over the fire/stove and gently heat it. Add 1 more tbsp of Little Olive Oil Kalinjot Pure extra-virgin olive oil to the bottom.
Mix the pispilit mix again to ensure it is homogeneous and pour half of it into the pan. Whilst the pancake is cooking, mix the black pepper and some salt into the cooked nettle.
When the pancake has set and is beginning to bubble in places, start spreading the nettle over the pancake along with the feta. Transfer to the oven and cook for 4 minutes.
Remove it from the pan using the spatula. Place on an appropriately sized plate.
Dress your wild asparagus with Little Olive Oil's Kalinjot Pure extra virgin olive oil, a squeeze of lemon, and a pinch of salt.
Spread the asparagus over the pispilit, garnish with chervil, then grate the pecorino over it and before getting stuck in. Enjoy
Wild Asparagus, Nettle and Feta Pispilit Recipe Info
Details
Dish: Lunch or dinner
Diet: Vegetarian
Serves: 4
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
For the pispilit:
- 130g cornmeal
- 70g polenta
- 150g milk
- 100g water
- 1 tsp baking powder
- 1 tsp table salt
- 2 tbsp Little Olive Oil Kalinjot Pure extra virgin olive oil
For the toppings:
- 200g wild asparagus
- 200g nettle leaves
- 200g crumbled feta
- 100g pecorino cheese, grated
- 3 tbsp Little Olive Oil Kalinjot Pure extra virgin olive oil
- Small handful of chervil
- A squeeze of lemon
- ½ tsp freshly ground pepper
- Salt to season
Nutrition
Per serving
Calories: 615
Protein: 22g
Carbohydrates: 49g
Dietary Fibre: 8g
Total Sugars: 5g
Fat: 37g
Saturated Fat: 15g
Sodium: 790mg
Vitamin C: 25% DV
Iron: 20–25% DV
Calcium: 35% DV
A Little More about this Pispilit Recipe
Recipe History
Pispilit is a traditional cornbread dish from Albania and Kosovo, enjoyed for generations across the Balkans. Every region and household has its own variation, shaped by the season and the ingredients available. Pispilit represents comforting countryside cooking at its best. Humble ingredients are transformed into something deeply nourishing, warming and full of character.
Ingredient Guide
The beauty of this dish lies in the contrast of flavours and textures. Wild asparagus brings a delicate grassy flavour, whilst nettles become soft and rich once cooked. Feta melts gently into the warm pispilit, adding creaminess and saltiness, whilst chervil gives freshness right at the end. Little Olive Oil's Kalinjot Pure extra virgin olive oil ties everything together with a rich, peppery warmth that complements the wild greens beautifully.
Prep Tips
When handling fresh nettles, wear gloves before cooking, as the tiny hairs on the leaves can sting your skin. Once blanched in boiling water, the sting disappears completely and the nettles become beautifully tender and spinach-like. After cooking, squeeze out as much excess water as possible, then chop them. This keeps the pispilit crisp and prevents the cornmeal base from becoming soggy.
Ingredient Swaps
This recipe works beautifully as a flexible seasonal dish. If nettles are difficult to find, spinach, chard or cavolo nero work wonderfully instead. Tenderstem broccoli or regular asparagus can replace wild asparagus, whilst goat's cheese or ricotta make softer alternatives to feta. If you do not have chervil, parsley, dill or tarragon, all bring a similar fresh, herbal lift. Pecorino can also be swapped for parmesan for a slightly milder finish.
Serving Suggestions
Serve this pispilit warm for brunch, lunch or a relaxed dinner. It pairs beautifully with a crisp green salad dressed simply with lemon and Little Olive Oil's Kalinjot Pure extra virgin olive oil, or with thick yoghurt for something cooling and refreshing. For a more substantial meal, try topping it with a softly poached egg.
