Greek Cheese and Leek Pie

This is a wonderful leek and cheese pie. It can be eaten warm or cold with a crispy salad on the side. It can also be cut into cubes and served as an entree with drinks.

1 large yellow onion, sliced
60 ml / 4 Tablespoons extra virgin olive oil
2 large leeks, total weight about 450 grams / 1 lb, chopped
115 grams / 4 oz / 1 cup plain (all-purpose) flour
2.5 ml / 1/2 teaspoon bicarbonate of soda (baking soda)
3 large (US extra large) eggs, lightly beaten
200 grams /7 oz Greek (strained plain) yogurt
300 grams / 11 oz feta cheese, cubed
115 grams /4 oz /1 - 1 1/3 cups freshly grated Gruyère or Parmesan cheese
45-60 ml / 3-4 Tablespoons chopped fresh dill (I used parsley because my boyfriend dislikes dill)
salt and ground black pepper to taste

Serves 4

1. Sauté the onion in the oil until light golden. Add the leeks and cook over a low heat for 10-12 minutes until soft. Cool a little.

2. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 23 cm / 9 inch round springform cake tin (pan). Sift the flour and bicarbonate of soda into a bowl. Stir in the eggs, then the yougurt and feta cheese, and finally the leed and onion mixture. Set aside 30 ml / 2 Tablespoons of the grated Gruyère or Parmesan and add the rest to the batter, with the dill or parsley. Mix well and season.

3. Spoon the mixture into the prepared tin and level the surface. Sprinkle the reserved cheese over the top and bake for 55-60 minutes until golden. Let the pie cool before removing it from the tin. Serve in wedges and offer some tasty olive oil to be drizzled on top. Garnish with lemon wedges, black olives and radishes.

Comments

Anonymous said…

This is great info to know.

November 11, 2008 at 8:48 AM

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