Potato Pie With Leeks And Feta Cheese Recipes

POTATO LEEK AND FETA PIE

Steps:

• If using pie crust, pre heat the oven to 450 F;
• Spread the crust on your sprayed, baking dish (round 9.5 inch);
• Bake it for 10 minutes;
• Remove crust from the oven and let it cool completely;
• Lower the oven temperature to 400F;
• Peel and slice the potatoes, mix them with 1 tablespoon of olive oil, spread on a baking sheet and place in the oven together with the crust and roast for about 10 minutes.In the alternative place peeled and sliced potatoes in a saucepan with salty water and cook until almost fully cooked (depending on potatoes 10 minutes);
• In a large saucepan heat up olive oil, add onions and cook for about 3-5 minutes;
• Add chopped leeks, thyme and parsley and cook until leeks are soft (7-10 minutes);
• Combine together milk, sour cream, eggs, feta cheese, salt and pepper and set aside;
• Once potatoes are done, add to the bottom of the baking dish;
• Season with salt and pepper;
• Pour 1/3 of the milk, sour cream, egg, feta mixture on top of the potatoes;
• Add leeks on top of the potatoes and spread evenly;
• Pour the remaining milk, sour cream, egg and feta mixture on top of the leeks and spread evenly;
• Place it in the 400F oven and bake for 25 minutes;
• Remove from the oven and let cool slightly before serving.

POTATO PIE WITH LEEKS AND FETA CHEESE

Steps:

• First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.
• Preheat oven to 390°F
• In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek, knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.
• Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with 1/4 t sea salt and pepper.
• Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven.
• Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.

LEEK AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

ALSATIAN POTATO PIE

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
• Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
• Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
• Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.