Greek Leek Pie
- Prep Time: 35
- Cook Time: 45
- Total Time: 1 hour 20 minutes
- Yield: Serves 10 1x
- Cuisine: Mediterranean Diet
Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
4 cups sliced leeks-only white parts not the leaves ( ½ inch thick slices)
2 pounds of leek (stems, coarsely chopped, just the light part of the stem)
3/4 cup of milk (whole)
1/2 pound of kefalograviera cheese (see below, cut in small cubes)
1 teaspoon of salt (sea)
1/4 teaspoon of pepper (freshly ground black)
2 rounded tablespoons of parsley (chopped fresh)
1/3 pound of olive oil margarine (or vegetable margarine)
1 pound of phyllo sheets (thin, 20 to 24 sheets per pound, defrosted, at room temperature)
Sauté the leeks over medium heat in half the margarine for 10 minutes. Stir in parsley, salt, and pepper, and remove from heat.
In a mixing bowl, whisk together the eggs and milk, stir in cheese, and add the sautéed leeks. Toss to combine well.
Preheat oven to 350 F (175 C).
Melt the remaining margarine.
Grease the baking pan. Use half the phyllo sheets on the bottom, laying them across the full surface of the pan, brushing each lightly with melted margarine. Spread filling evenly over the phyllo and cover with the remaining sheets, brushing each one with margarine.
With a sharp knife, score the pie into six large pieces and bake at 350 F (175 C) for 35 minutes or until nicely golden.
- Calories: 319
- Fat: 16g
- Carbohydrates: 32g
- Protein: 11g
Keywords: Anti inflammatory Diet Mediterranean Diet Weight Loss Lose Belly Fat Eat Well