Description
This Greek Leek Pie with Cheese is a savory and aromatic dish featuring tender leeks and fresh onions sautéed with olive oil, combined with creamy feta and anthotyro (or ricotta) cheeses mixed with fresh dill and parsley. Encased in layered phyllo dough brushed with olive oil, the pie is baked to a golden brown perfection. Perfect as a main course, it can be served hot or cold, offering a delightful vegetarian meal inspired by traditional Greek flavors.
Ingredients
Vegetables and Herbs
- 8 Leeks, washed and chopped
- 4 Fresh onions, chopped
- 1 Large onion, chopped
- Fresh dill, finely chopped (about 2 tablespoons)
- Fresh parsley, finely chopped (about 2 tablespoons)
Cheese and Dairy
- 200 grams Feta cheese
- 150 grams Anthotyro cheese or ricotta as an alternative
- 2 Medium sized eggs
Other Ingredients
- 80 grams Olive oil (divided, with 40 grams for sautéing and the rest for brushing the phyllo dough)
- Phyllo sheets (enough for 6 servings, approximately 6-8 sheets)
Instructions
- Prepare the oven and vegetables: Preheat your oven to 200°C (about 390°F). Chop the leeks, fresh onions, and the large onion finely, then place them in a saucepan with 40 grams of olive oil. Sauté the mixture over medium heat until the vegetables become soft and fragrant, which usually takes about 7-10 minutes. Meanwhile, finely chop the fresh dill and parsley.
- Prepare the cheese and herb mixture: In a separate large bowl, crumble the feta cheese and add the anthotyro or ricotta cheese. Add the finely chopped dill and parsley and gently toss the mixture together. Once your sautéed vegetable mixture has cooled slightly, add it to the cheese and herbs bowl and combine everything thoroughly. Then beat in the two eggs to bind the filling.
- Assemble the pie: Brush a baking pan with olive oil to prevent sticking. Lay down the first sheet of phyllo dough and brush it generously with olive oil. Continue layering each phyllo sheet this way, brushing each sheet with olive oil to ensure a crispy and flavorful crust. After layering about three sheets, spread the cheese and leek mixture evenly over the dough. Continue layering the phyllo sheets on top, brushing each one with olive oil as you go, until all sheets are used and the filling is enclosed.
- Bake the pie: Place the assembled pie into the preheated oven. Bake for approximately 40 minutes or until the top is a beautiful golden brown and crisp. The cooking time may vary depending on your oven, so keep an eye on the color and texture.
- Serve: Remove the pie from the oven and allow it to cool slightly before slicing. This Greek Leek Pie with Cheese can be served warm or at room temperature, making it versatile for any meal occasion.
Notes
- Anthotyro is a traditional Greek fresh cheese similar to ricotta; if unavailable, ricotta is a perfect substitute.
- Make sure to sauté the leeks and onions until soft to prevent excess moisture in the pie.
- Phyllo dough dries quickly, so keep unused sheets covered with a damp cloth while assembling.
- For a crispier crust, brush each phyllo sheet well with olive oil.
- This pie can be made ahead of time and reheated gently before serving.
