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Greens pie from Epirus, especially from the remote mountainous Thesprotia region, made from a variety of greens (spinach, celery, green onions, sorrel, leeks, vlita, parsley and dill) and sometimes cooked rice, baked in a crunchy cornmeal crust made with yogurt, olive oil and an egg.

Sometimes spelled μπατσαρώ (blatsaro)

Dips, pies, snacks & mezedes


Text © Dana Facaros

Image by topoi