Leek and Yogurt Pie
Updated April 30, 2024
- Total Time
- 1 hour
- Cook Time
- 50 to 60 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough
- 3large leeks, white and light green parts, cleaned and finely chopped
- Salt
- freshly ground pepper to taste
- 3large eggs
- ¾cup drained yogurt or thick Greek-style yogurt
- ½cup crumbled feta cheese
- ¼cup finely chopped walnuts
- 2tablespoons chopped fresh dill
- 12sheets frozen phyllo dough, thawed
Nutritional analysis per serving (10 servings)
180 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
- Step 2
Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
- Step 3
Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
- Step 4
Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
- Step 5
Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.
- Advance preparation: You can make the filling a day ahead and refrigerate. The pie can be baked ahead and reheated to crisp the phyllo. Reheat in a 325-degree oven for 15 minutes. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
we eat spanakopita quite often and this was a really nice change. i sprinkled some fine bread crumbs just before adding the filling since it seemed a bit wet and next time i will probably up the amount of feta. as a final note, this serves a hungry family of 4, including 2 pre-teens, not 8-10 as indicated !
I make it with the big sheets. They are supposed to overhang the pan, then you fold them in.
Not a smaller size sheet but I do use thin phyllo.
May I suggest this is more like 90 minutes than 1 hour cook time. Between prep, cooking the leeks, 50-60 mins in the oven and then 15 mins resting, 1 hour seems inaccurate.
It's a convention to not include prep time in recipe timing, since prep time is the most variable thing between cooks.
So good! Used an 8 x 11” glass casserole dish and it still baked perfectly. Served the pie with “gahlick yoguhtz” (Greek yogurt with a little garlic and salt) and side salad to cut the richness. Will make again.
Absolutely loved this recipe. Followed the recipe to a T. Family agreed this was a terrific dish. Marking it as a favorite!
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