Serves 8-10 as part of mezze
2 pounds scallions (about 25) white and most of green part, thinly sliced
2 bunches parsley, chopped
1 1/2 cup chopped dill
2 cups chopped tender greens (lettuce, spinach, chard)
Salt
2 cups yellow cornmeal, plus about 1 more cup for the topping
1 1/2 cups warm water or milk
1/2 cup chopped fresh mint
1 cup chopped chervil
2 cups diced feta
Freshly ground pepper, to taste
About 1 cup olive oil
In a large bowl toss together the scallions, parsley, dill and greens. Add 1-2 teaspoons salt and ‘knead’ the greens 1-2 minutes to wilt them.
In a bowl mix 2 cups cornmeal with 1 1/2 cups warm water or milk and add to the greens’ mixture. Add 1/2 cup olive oil, and toss with the rest of the herbs and diced feta, adding pepper to taste.
Preheat the oven to 375 F.
Line a baking sheet with parchment paper and brush generously with olive oil. Spread the mixture, making sure that it is not thicker than 2/3 of an inch.
Mix 1 cup cornmeal with 2/3 cup warm water, and with a spoon spread over the greens, to almost cover the surface (see picture. You may need more cornmeal and water).
Drizzle the top with olive oil and bake for 30 minutes or more, until set and lightly golden. Let cool a bit, and cut pieces to serve.
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