Bobota pie recipe
Bobota is a traditional cornmeal pie in the Meteora region — a humble village dish that fed generations in Thessaly. Made with simple pantry ingredients and baked until golden, it sits somewhere between bread and pie, offering rustic texture and comforting flavour. Follow this authentic Meteora recipe and bring a piece of local Greek heritage to your kitchen.
The gastronomy of the region is part of its tradition. The locals’ way of life, work, and their habits are all reflected in their trademark.
This week, we bring you the bobota pie recipe, as it is made by the locals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Nutrition information: 253 cal, 5.2 g fat, 2.9 g protein
Ingredients
- 1 kg of corn flour
- 1 spoon of baking soda
- 1 kg wild herbs (nettles, lapata, spinach, pazia etc)
- ½ of feta cheese
- 350 gr of olive oil
- 2 dry onions
- salt
- pepper
Preparation
We grate the onions and brown them in oil with the chopped wild herbs too.
We remove the herbs from the heat and add salt and pepper, and when they cool off, we add the grated cheese and stir the mix.
We oil the baking pan well and sprinkle the flour and baking soda mix to cover the whole large baking pan.
Then we spray it with water until the flour absorbs the water.
Next, we place half of the mix with the herbs and again sprinkle the flour by adding oil and water as well.
Having done that, we sprinkle once more the mix with plenty of flour until the vegetables and covered with it. We then spray with oil and water and bake the mix at 180 degrees for 70 minutes.
Meteora local food
Bobota is one of the most beloved traditional recipes of the Meteora–Kalambaka area, a cornmeal pie with deep roots in Thessaly’s rural life. Often called a “peasant dish,” bobota became a symbol of resilience in difficult times, when cornmeal was more available than wheat flour.
What makes Bobota special is its simplicity: a rustic batter baked in a pan until golden, creating a texture that feels like bread and pie at once. Across Greece, bobota appears in both savory and sweet variations — some families enrich it with feta and herbs, others with raisins or citrus.
In Meteora, bobota is more than food — it’s a memory of village kitchens, shared tables, and the quiet comfort of something homemade. Whether you serve it warm beside a salad, crumble it with cheese, or enjoy it plain with coffee, this local recipe delivers authentic flavor and a story from the heart of Greece.
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