Spinach Leek And Cheese Pie Recipes

SPINACH AND LEEKS FILO PIE

Steps:

• In a frying pan sauté the leeks in 2 tbs olive oil for about 10 minutes, until softened. Season with salt, pepper and rosemary. Transfer the leeks to a large bowl.
• Use the same pan (without washing it) to cook the spinach in the remaining olive oil until soft. Add some salt. Transfer to the bowl with the leeks.
• Grate the yellow cheese and add it to the spinach and leeks. Crumble the white cheese and add it to the same mixture. Add the eggs and stir the ingredients in the bowl until everything is mixed well.
• Preheat oven to 390 degrees F/ 200 degrees C. Grease a 10 inch/ 26 cm spring form pan and cover it with a sheet of parchment paper.
• Lay 1 filo sheet on the prepared baking pan so that part of the sheet is hanging outside (see photos). Brush it lightly with butter. Lay another sheet next to the first one so that they are overlapping. Repeat the process until the bottom of the pan is covered with filo sheets. Spread the spinach and leeks mixture inside the pan. Fold the excess filo pastry inwards to enclose the filling. Brush the top with the remaining butter.
• Bake for 30-40 minutes or until golden brown.

SPINACH, LEEK, AND CHEESE PIE

Steps:

• 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
• 2. Meanwhile, preheat oven to 325°F.
• 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
• 4. Sift together the flour and baking powder in a medium bowl; set aside.
• 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
• 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
• 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
• 8. Cut into wedges and serve.