Leek pie by Greek chef Akis Petretzikis. A wonderfully tasty, aromatic pie made with caramelized leeks, onions, herbs and lemon zest in country phyllo dough!! Visit the author’s website for more delicious recipes, or browse our Greek Recipes section for more ideas!
- 1 kilo leeks
- 2 onions
- 4 tablespoons olive oil
- 3 celery stalks
- 1 clove of garlic
- 3 spring onions
- grated zest of 1 lemon
- ½ bunch mint
- ½ bunch dill
- 400 g feta cheese
- 1 egg
- juice from ½ lemon
- 700 g country phyllo dough
- 100 g olive oil, for brushing
Preheat oven to 160* C (320* F) Fan.
Place a pan full of water over high heat. Add salt and bring to a boil.
Chop the leeks into 1-2 cm rounds and add them to the pan. Let them boil for 2-3 minutes to remove the bitter taste that comes from the green part of the leeks. Drain and place the same pan over high heat. Let it get hot.
Coarsely chop the onions. Add 4 tablespoons of olive oil to the hot pan. Add the onions and leeks and sauté. Chop the celery into rounds, mince the garlic and add both to the pan. Season with salt, mix often and sauté for 10-15 minutes, until they caramelize nicely. When ready, transfer vegetables to a bowl. Finely chop the spring onions and add them to the bowl with the vegetables. Finely chop the mint and dill and add them to the bowl. Add the pepper, lemon zest, lemon juice. Cut up the feta into uneven pieces with your hands and add them to the bowl. Add the egg and mix until all of the ingredients are completely combined.
Brush a 25×35 cm baking pan with olive oil. Spread a sheet of phyllo dough in the baking pan and drizzle with olive oil. Spread another 2 sheets of phyllo in a crisscross manner and drizzle with olive oil. Spread another sheet of phyllo in the same manner as you did the first sheet. Spread the filling over the sheets and cover with 4 sheets of phyllo dough in the same way as you did the previous ones.
The ends of the sheets of phyllo should be hanging over the edge of the baking pan. Turn the edges inward to create the pie’s border. Using a knife, score the surface of the pie into 12 pieces.
Bake for 1 ½ hours.
When ready, remove from oven, allow to cool and serve.