Choose section to search
Type to search
Recipe Book
Recipe Category / Savory pies and Tarts

Greek leek and feta cheese pie

Method

  • Preheat oven to 160* C (320* F) Fan.
  • Place a pan full of water over high heat. Add salt and bring to a boil.
  • Chop the leeks into 1-2 cm rounds and add them to the pan.
  • Let them boil for 2-3 minutes to remove the bitter taste that comes from the green part of the leeks
  • Drain and place the same pan over high heat. Let it get hot.
  • Coarsely chop the onions.
  • Add 4 tablespoons of olive oil to the hot pan. Add the onions and leeks and sauté.
  • Chop the celery into rounds, mince the garlic and add both to the pan.
  • Season with salt, mix often and sauté for 10-15 minutes, until they caramelize nicely.
  • When ready, transfer vegetables to a bowl.
  • Finely chop the spring onions and add them to the bowl with the vegetables.
  • Finely chop the mint and dill and add them to the bowl.
  • Add the pepper, lemon zest, lemon juice.
  • Cut up the feta into uneven pieces with your hands and add them to the bowl.
  • Add the egg and mix until all of the ingredients are completely combined.
  • Brush a 25x35 cm baking pan with olive oil.
  • Spread a sheet of phyllo dough in the baking pan and drizzle with olive oil.
  • Spread another 2 sheets of phyllo in a crisscross manner and drizzle with olive oil.
  • Spread another sheet of phyllo in the same manner as you did the first sheet.
  • Spread the filling over the sheets and cover with 4 sheets of phyllo dough in the same way as you did the previous ones.
  • The ends of the sheets of phyllo should be hanging over the edge of the baking pan. Turn the edges inward to create the pie’s border.
  • Using a knife, score the surface of the pie into 12 pieces.
  • Bake for 1 ½ hours.
  • When ready, remove from oven, allow to cool and serve.
Rate this recipe You need to login
Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(27)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(3)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(1)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(1)

Nutritional
Chart

Nutrition information per portion

409
Calories (kcal)
20 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

20.4
Total Fat (g)
29 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

5.8
Saturated Fat (g)
29 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

42.0
Total Carbs (g)
16 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

7.1
Sugars (g)
8 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

11.6
Protein (g)
23 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

4.5
Fibre (g)
18 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.93
Sodium (g)
15 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus