LEEK AND YOGURT PIE
This vegetable pie is based on a recipe from Diane Kochilas's "The Glorious Foods of Greece," an essential compendium for anyone interested in that country's regional cuisines. I've added the walnuts and dill. In the original recipe, butter is used instead of olive oil.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield One 10-inch pie, serving eight to ten
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
- Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
- Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
- Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
- Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 2 grams, TransFat 0 grams
LAUCHKUCHEN ( PHYLLO LEEK PIE)
The recipe originated at Burg Windeck, a medieval mountaintop castle south of Baden Baden - I am not sure how it came to be in my cookbook but I can assure you that it is wonderful! Serve this for Brunch, Lunch, as an entree or appetizer. Prep time does not include the 30 minute rest before serving
Provided by Bergy
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Butter the bottom& sides of a 9x9x2 inch baking dish.
- Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
- Brush the bit hanging over the sides generously with butter.
- Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
- Continue to butter& alternate the sheets until you have layered all 8 sheets.
- When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
- For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
- Place leeks over the bottom of the phyllo shell.
- Sprinkle in the cheese.
- Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
- Pour over the leeks& cheese.
- Bake uncovered for apprx 1 hour or until the custard is set.
- Let it rest for 30 minutes cut into squares& serve.
LEEK AND CELERY PIE
Steps:
- Make phyllo dough:
- Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
- Make filling:
- Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
- Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
- Assemble pie:
- Brush baking pan with 2 tablespoons oil.
- Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
- Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
- Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.
LAMB & LEEK PHYLLO PIE
From Assumption Greek Orthodox Church cookbook. This can be served hot as a dinner dish, or room temperature as an appetizer. Can substitute beef for the lamb.
Provided by Mikekey *
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Put 4 tablespoons of the melted butter in frying pan over medium heat and add leeks and meat.
- 2. Brown thoroughly. Add wine and salt and simmer 20 minutes, or until liguid has evaporated. Remove from heat and cool slightly.
- 3. Stir in beaten eggs.
- 4. Preheat oven to 350°F Butter a 9 x 13-inch baking dish.
- 5. Working with half of the phyllo sheets (cover the rest), lay one sheet at a time in baking dish and brush with melted butter. (at least 10 sheets).
- 6. Spread meat and leek mixture evenly over the sheets in baking dish. Fold ends and sides of excess phyllo over mixture.
- 7. Repeat as above with remaining phyllo sheets (at least 10) and tuck in ends and sides. Brush top with butter.
- 8. Bake for 50 minutes, or until crust is golden brown.
- 9. Remove from oven and let rest 10 minutes. Cut into 12 squares and serve.
WELSH LEEK PIE
From Celtic Cookery by Iris Price Jones. Leeks are a national emblem of Wales, and are plentiful in their season. You'll want enough pastry to line the dish as well as make a lid for it!
Provided by Mme M
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
- Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
- Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
- Bake for about 30 minutes in a 350F oven.
- This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.
Nutrition Facts : Calories 370.4, Fat 28.2, SaturatedFat 13, Cholesterol 117.6, Sodium 532.1, Carbohydrate 21.4, Fiber 1.2, Sugar 1.7, Protein 8.9
CHEESY CHICKEN AND LEEK PHYLLO PIE
In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. -Andrea Stewart, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.
Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
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