Traditional Greek Leek Pie

Traditional Greek Leek Pie

By: Chef Halavan

Prep time: 20 minutes

Serves: 8

2 tablespoons olive oil
3 leeks – use the white bottom part, thinly sliced
1 medium white onion, peeled, halved and thinly sliced
1/2 package Tnuva Feta Cheese, crumbled
1/2 cup natural flavour Greek yogurt of your choice
2 medium eggs, beaten
2 tablespoons dill, chopped
1/2 teaspoon salt
Ground black pepper to taste
1 pack filo dough or Ma’adanot Frozen Rolled Puff Pastry Dough Sheets, thawed according to the manufacturer’s instructions
1/3 cup olive oil

1. Heat olive oil in a pan and fry the leeks and onions for 5-7 minutes on medium heat, stirring occasionally. Add 3-4 tablespoons of water and keep cooking until soft. Transfer to a bowl and cool to room temperature.
2. Add feta, Greek yogurt, eggs, dill, salt and pepper, and stir.
3. Grease a round pan and heat the oven to 350⁰F
4. Slice the filo dough on the work surface, brush each dough sheet with olive oil and place another leaf on top. Repeat the brushing and placing leafs on top of one another until you get a stack of 6. Then make a second pile of 6 filo sheets using the same method.
5. Transfer one pile of filo sheets into the mold so that the edges of the filo stick out of the edges of the pan.
6. Spread the cheese, onion and yogurt filling on to the filo sheets at the bottom of the mold, and cover with the second stack of filo. Gently stretch he top filo layer and “connect” with the bottom. Brush olive oil on top and bake for about 40 minutes until golden brown.
7. Serve warm.