Mediterranean Leek Pie
I 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.
- 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.