Leek And Yogurt Pie Recipes

LEEK AND YOGURT PIE

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.

CHEESE AND LEEK PIE (TYROPITTA)

Steps:

• Preheat oven to 350 degrees F.
• Saute onion in butter and oil until golden.
• Add leeks and cook over low heat for 10 - 12 minute until soft.
• Lightly grease a 9 inch round springform cake pan.
• Sift flour and soda into a bowl.
• Stir in eggs, then yogurt and feta cheese and finally the leek/onion mixture.
• Set aside 2 Tbs of the grated cheese and add the rest to the batter with the dill. Mix well and season.
• Spoon mixture into prepared pan and level the surface.
• Sprinkle the reserved grated cheese evenly over the top.
• Bake for 40-45 minutes, until golden brown.
• Let pie cool completely before removing from pan.
• Serve in wedges, drizzled with EVOO, garnished with lemon wedges, olives and radishes.

ALBANIA: BYREK OSE LAKROR (LEEK PIE)

Steps:

• Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
• Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
• Wash and thinly slice the leeks (white and light green parts only). Set aside.
• In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
• Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
• Bake at 400 degrees for 45 minutes, or until top of pie is golden.

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.

LEEKS IN YOGHURT SAUCE

Steps:

• Bring the water to the boil and add the lemon juice, spices, herbs and shallots. Cook for 10 minutes to make a vegetable stock.
• Place leeks in a frying pan and cover with the vegetable stock. Simmer, covered for 10-15 minutes until leeks are soft. Leave to cool.
• Beat the yoghurt, egg yolks and lemon juice together and place over a pan of gently simmering water. Cook, stirring frequently, for about 15 minutes until thickened. Season with salt, pepper and mustard.
• Drain the leeks and cut into 2 or 3 diagonal pieces. Arrange in a serving dish, spoon over the yoghurt sauce and sprinkle with parsley.
• Allow to cool completely before serving.