- 1 kg stinging nettles
- 4 cups cornmeal
- 2-3 cups boiling water
- 1/4 cup oil
- 1 cup milk
- 1 cup yogurt
- black pepper
Put the nettles in a bowl and remove the stems with scissors.
Then put them in a strainer and rinse them. Pour boiling water over them to neutralize the stingers. Drain and then wring them out by hand into little balls. Chop the nettles and some scallions.
Sauté them with a few spoons of oil, salt, and pepper. After they soften a little, add a cup of cashew yogurt and stir.
To make the bottom layer, we take three cups of corn flour, a little salt, 1/4 cup of oil, and two cups of boiling water. Mix them together.
Spread the batter carefully on an oiled pan, spreading it evenly. Cover the edges as well.
Add the nettle filling and spread it over the batter.
For the upper layer, take two cups of corn flour, a little salt, a glass of plant milk, a glass of cashew yogurt, and mix well. For a thinner batter, add a 1/2 cup of boiling water.
The upper layer is thinner so the batter spreads more easily over the pie.
Bake in the oven for 45 minutes, at 425°F, until golden brown.
Cut it up and serve it warm.