Albanian Leqenik Pie with Leeks and Spinach

Serves 4 – 6 people

  • 400gr fine yellow cornmeal 
  • 100gr whole wheat flour
  • 2 flax eggs*
  • 2 cups plant milk (almond or coconut)
  • 1 cup water
  • 1 tbsp baking powder
  • 1/2 tbsp salt
  • 1 tsp black pepper
  • 1/4 cup vegetable oil
  • 300 gr fresh spinach
  • 2-3 green onions
  • 1-2 small white onions

* To make 1 flax egg: mix 1 tbsp ground flax with 3 tbsp water. Let sit for 15 minutes to thicken.

Chop the leeks and onions and begin to stir fry with oil. Add salt and pepper to taste. Add the fresh spinach and stir fry until softened. Add the flax eggs, 2 cups of plant milk and mix together.

Separately, mix the corn flour with the wheat flour and the baking powder and 1/2 tbsp salt. Add the flour to the vegetables. Mix well and add up to a cup water to reach a smooth and runny batter consistency (the batter thickens as it bakes).

Grease a pan with oil and heat up in the preheated oven at 375 F. Pour the batter in the hot pan so it sizzles when poured. Bake until lightly browned, about 30 minutes. Enjoy with ajvar and feferona and thank your Albanian for introducing you to this delicacy.

leqenik squares on a plate


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