Mediterranean Leek Pie

Mediterranean Leek PieI have been using leeks in my cooking for some time now, in particular with stir frys, and soups. As you probably have noted, my more recent post using leeks was the Leek Soup. A soup so delicate and smooth that keeps you wanting more.

Recently I have been thinking of creating another dish using leeks, but I had the craving for the saltiness of olives, and the creaminess of feta cheese, hence why I wanted to make a pie, the Mediterranean leek pie.

This pie is so easy to make, that you will probably make it throughout the year. A dish that is really light, bold in flavor, and delicious anytime of the day. Lets get started.

Ingredients:

  • 2 large leeks, greens removed, cleaned, and finely chopped
  • 1 bunch of green onions, cleaned and chopped
  • 1/4 cup of olive oil
  • 3 cloves of garlic, finely chopped
  • Good handful of Kalamata olives, seeded and chopped
  • 3 large eggs
  • 1 1/4 cup of milk
  • 1 tbsp dill or 1/4 cup of fresh dill if you have it
  • 1/2 tbsp good oregano
  • 3/4 cup of all purpose flour
  • 1 cup of crumbled feta cheese
  • good pinch of salt
  • good pinch of pepper

To a large skillet, bring your olive oil to medium-high heat. Add in the leeks and cook until tender. Toss in the green onions and mix, cooking another few minutes. Remove from the heat. In the meantime, to a large bowl, beat the eggs, toss in all of the remaining ingredients, including the leeks and green onions, and mix well.

Grease a pie pan with some olive oil. Preheat your oven to 350 degrees. Add the mixture the pie pan and cook for roughly 1 hour.

Remove from the oven and let it rest for about 30 minutes before serving. Serve with a nice lemon slice and a good glass of white wine.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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