Leek and Cheese Pie

Elena Butuc

Our recipe number 501 brings you a delightful pie made with leeks and cheese, a recipe shared by a dear family we've become friends with during culinary workshops.

Leek pies have not been a staple in my kitchen, but I regret it, as they are truly delicious, simple, and appealing, especially in leek season. If leeks are not your favorite, feel free to substitute with other fillings, such as cheese with onions. What I love most is the pie dough, it's been a while since I've had such a perfect one. I highly recommend it, though you can use commercial or homemade puff pastry if preferred.

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Ingredients

Metric US

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Leek

800 g

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Feta Cheese

500 g

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Egg

6 pieces

4 for the filling, 1 for the dough and 1 for egg wash

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White onion

1 piece

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Salt and pepper

1 tsp

plus other spices for the filling you enjoy - coriander, oregano, paprika, cumin, etc.

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Salt

1 tsp

for dough

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Sugar

1 tsp

for dough

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Sunflower oil

4 tbsp

for dough, plus oil for sautéing leeks

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White flour

500 g

approx

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Bakers yeast

25 g

Step by step

Step 1

Clean, wash, and finely slice the leeks.

Step 2

Sauté the leeks with finely chopped onion, 2 tablespoons of oil, and 1 cup of water until the liquid evaporates.

Step 3

Allow to cool, then mix with crumbled cheese, eggs, salt (adjust as the cheese is salty), and spices (I only added pepper).

Mix to form the pie filling.

Step 4

Quickly prepare the pie dough.

In a bowl, combine 250ml of warm water, 1 teaspoon of sugar, and 1 teaspoon of salt.

Add the yeast and approximately 150g of flour. Stir to achieve a creamy consistency similar to mayonnaise.

Let it rise for 15-20 minutes.

Step 5

After rising, incorporate 1 egg, 4 tablespoons of oil, and flour gradually—around 500g in total—being cautious not to add flour all at once. Knead until the dough forms.