Greek Leek Pie
Why Make This Recipe
Greek Leek Pie is a delicious dish that combines flavors of leeks, meat, and herbs with flaky phyllo dough. It’s perfect for dinner, a casual lunch, or as a warm appetizer for gatherings. This pie is not only tasty but also a great way to introduce a touch of Mediterranean cuisine to your table. Plus, it’s versatile, so you can make it with meat or choose a vegetarian version.
How to Make Greek Leek Pie
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large leeks, thinly sliced
- 2 cloves garlic, minced
- 1 pound ground lamb or beef (or a vegetarian mix of lentils and mushrooms)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chopped fresh parsley
- 1/2 cup grated feta cheese
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) package phyllo dough, thawed (or store-bought puff pastry)
Directions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it softens, about 5 minutes.
- Add the leeks and garlic to the skillet. Cook until they are tender, about 5 minutes more.
- Add the ground meat (or vegetarian substitute) to the skillet. Cook while breaking it up with a spoon until it is browned. Drain any excess grease.
- Stir in the oregano, thyme, red pepper flakes (if using), and parsley. Season with salt and pepper to taste.
- In a small bowl, combine the feta cheese, yogurt, and milk. Mix well until smooth.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Lay out one sheet of phyllo dough on a lightly floured surface. Brush the dough with a little olive oil.
- Spread half of the meat mixture evenly over the phyllo dough. Top it with half of the feta mixture.
- Repeat the layers with another sheet of phyllo, the remaining meat mixture, and the rest of the feta mixture.
- Fold the edges of the phyllo dough over the filling, creating a sealed pie. Crimp the edges to seal it well.
- Brush the top of the pie with olive oil.
- Bake for 30-35 minutes or until the phyllo is golden brown and the filling is heated through.
- Let cool slightly before serving.
How to Serve Greek Leek Pie
Serve this pie warm or at room temperature. It pairs well with a simple salad or some yogurt on the side. You can cut it into squares or wedges for easy serving.
How to Store Greek Leek Pie
If you have leftovers, store them in an airtight container in the refrigerator. The pie can stay fresh for about 3 days. Reheat it in the oven for best results, or you can microwave individual pieces.
Tips to Make Greek Leek Pie
- Make sure to use fresh leeks for the best flavor. Clean them well since they can be sandy.
- If you want a crispier texture, you can brush more olive oil between the layers of phyllo.
- You can also add more herbs or spices according to your taste preference.
Variation
For a vegetarian version, substitute the meat with a mix of lentils, mushrooms, and more vegetables. You can also use different cheese like ricotta or a mix of cheeses to create new flavors.
FAQs
1. Can I use store-bought phyllo dough?
Yes, store-bought phyllo dough is convenient and works perfectly for this recipe. Just make sure to thaw it properly before use.
2. Can I freeze Greek Leek Pie?
Yes, you can freeze the pie before baking it. Wrap it well in plastic wrap and aluminum foil. When ready to use, bake it from frozen, adding a few more minutes to the baking time.
3. How do I know when the pie is done?
The pie is done when the phyllo dough is golden brown and crispy. You can check the filling as well to ensure it is heated through.
Greek Leek Pie
Ingredients
For the filling
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large leeks, thinly sliced Use fresh leeks for best flavor
- 2 cloves garlic, minced
- 1 pound ground lamb or beef (or a vegetarian mix of lentils and mushrooms) For vegetarian version, substitute with lentils and mushrooms
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chopped fresh parsley
- 1/2 cup grated feta cheese
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (10-ounce) phyllo dough, thawed (or store-bought puff pastry)
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté until it softens, about 5 minutes.
- Add the leeks and garlic to the skillet. Cook until they are tender, about 5 minutes more.
- Add the ground meat (or vegetarian substitute) to the skillet. Cook while breaking it up with a spoon until it is browned. Drain any excess grease.
- Stir in the oregano, thyme, red pepper flakes (if using), and parsley. Season with salt and pepper to taste.
- In a small bowl, combine the feta cheese, yogurt, and milk. Mix well until smooth.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Assembly and Baking
- Lay out one sheet of phyllo dough on a lightly floured surface. Brush the dough with a little olive oil.
- Spread half of the meat mixture evenly over the phyllo dough. Top it with half of the feta mixture.
- Repeat the layers with another sheet of phyllo, the remaining meat mixture, and the rest of the feta mixture.
- Fold the edges of the phyllo dough over the filling, creating a sealed pie. Crimp the edges to seal it well.
- Brush the top of the pie with olive oil.
- Bake for 30-35 minutes or until the phyllo is golden brown and the filling is heated through.
- Let cool slightly before serving.
