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–+ servings

Greek Leek Pie

A delicious dish combining flavors of leeks, meat, and herbs with flaky phyllo dough, perfect for any meal or gathering.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 8 servings

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.

Notes

Serve warm or at room temperature. Pairs well with a simple salad or some yogurt on the side. Cut into squares or wedges for easy serving. If you have leftovers, store in an airtight container in the refrigerator for about 3 days. Reheat in the oven for best results.