Shapkat

Shapkat (Albanian Corn, Spinach & Cheese Pie)

Shapkat is a rustic Albanian savoury pie built from a thin cornmeal batter layered with spinach, brine cheese and fresh dill. It is closer to a clafoutis than a flaky pastry and is traditionally baked until the top is set and golden.

Prep

20 min

Cook

40 min

Total

60 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) fresh spinach, trimmed, washed
• •200 g (7 oz) white brine cheese (djathë i bardhë), feta is the closest home substitute; drain well
• •150 g (5¼ oz) cornmeal (fine yellow)
• •350 ml (1¼ cups + 1 tbsp) whole milk
• •3 large eggs
• •60 g (½ cup) fresh corn kernels, cut from 1 cob; thawed frozen corn is acceptable
• •20 g (¾ oz (about ½ cup loosely packed)) fresh dill, finely chopped, fronds and tender stems
• •30 g (2 tbsp) unsalted butter, plus extra for the tin
• •5 g (1 tsp) fine sea salt
• •1 g (¼ tsp) freshly ground black pepper

Steps

1. 1 Bring a large pot of unsalted water to the boil. Blanch the spinach for 20–30 seconds, drain, refresh under cold water, then squeeze out as much moisture as possible (you should have about 180 g / 6 oz of compressed spinach). Chop it roughly.
2. 2 Heat the oven to 200°C (400°F / gas mark 6). Butter a 24 cm (9½ in) round baking dish or cast-iron skillet, about 5 cm (2 in) deep.
3. 3 In a bowl, whisk the eggs with the milk and salt. Slowly whisk in the cornmeal until you have a smooth, pourable batter a little thinner than pancake batter; let it rest 10 minutes.
4. 4 Crumble the brine cheese into small pieces. Stir the chopped spinach, cheese, corn kernels and chopped dill into the batter. Season with black pepper.
5. 5 Melt the 30 g (2 tbsp) butter and stir most of it into the batter. Pour the batter into the prepared dish and drizzle the remaining butter over the top.
6. 6 Bake on the middle rack for 35–40 minutes, until the top is deeply golden, the centre feels firm to a light touch, and a skewer inserted 2 cm (¾ in) from the edge comes out clean. Internal temperature in the centre should read at least 90°C (194°F).
7. 7 Rest the shapkat for at least 10 minutes before slicing so the cheese sets; serve warm or at room temperature, in wedges, with a green salad or plain yogurt.