Leek & Feta Pie with Dill
This pie was the heart of a late-winter lunch I recently served for friends. It’s inspired by a Turkish dish called su boregi that I discovered in The Mediterranean Cookbook by Meni Valle. However, I’ve adapted the recipe to add flavor and make it more user-friendly. The final product was such a hit - creamy, comforting, bright - that we’re planning to serve it with a leg of lamb for Easter lunch.
Leek & Feta Pie with Dill
Ingredients:
4 leeks, cleaned, peeled, and chopped
1/4 cup olive oil
9 oz feta, coarsely chopped or crumbled
Generous handful of chopped dill
Water
Black pepper
Kosher salt
2 store bought pie crusts (1 box), room temperature
Butter (for greasing a pie pan)
Directions:
In a skillet, heat olive oil over medium heat. Add the leeks and 1/2 cup of water and stir. Bring the mixture to a simmer and cook for about 6 minutes (until the leek is soft). Continue to stir frequently while the water evaporates. If there is a lot of excess liquid in the pan when the leeks are soft, remove the leeks to a bowl with a slotted spoon.
Add feta, dill, several cracks of black pepper, and a little salt to the bowl with the leeks. Stir to combine.
Preheat oven to 400 F.
Grease a pie dish generously with butter. Arrange one of the pie crusts along the bottom of the dish, gently pressing the crust along the bottom and sides of the dish. Crimp the edges with your finger.
Pour the feta and leek mixture on to the crust and spread evenly. Taking the remaining crust, cover the pie, cutting off any excess dough with kitchen shears. Pinch where the two crusts meet to ensure the pie is completely sealed.
Using a paring knife, cut a few slits in the center of the crust to allow air to escape. Here is where you can get creative with your designs!
Bake pie in the preheated oven for 20 minutes. Then, cover the edges with foil (to prevent burning) and bake for another 20 minutes.
Serve!
Note:
If making ahead, you can prep the filling and assemble the pie, then keep it in the fridge overnight. When ready to bake, ensure the pie is at room temperature.