Leek Phyllo Pie with Greek Yogurt and Herbs
- 1 pound / 1/2 kilo commercial phyllo at room temperature
- 5 large leeks whites and tenderest parts of the greens only
- 4 to 5 tablespoons extra virgin Greek olive oil
- 4 large eggs lightly beaten
- 1 cup Greek yogurt
- 2 cups chopped steamed spinach or Swiss chard, very well drained
- 1/2 cup fresh oregano or mint leaves chopped
- Salt and ground black pepper to taste
- Olive oil for brushing the phyllo
- Cut away the tough top greens of the leeks, saving as much of the remaining greens as possible. Chope the leeks fine and wash in several baths of cold water. Strain well.
- Heat the olive oil in a large skillet or wide shallow pot and sauté the leeks until wilted and translucent. Remove and cool. Stir in the spinach or Swiss chard and herbs.
- Beat the eggs and mix into the yogurt. Add the mixture to the leeks and mix well. Season with salt and pepper.
- Preheat oven to 375°F / 180C. Lightly oil a large rectangular pan. Layer 7 - 8 sheets of phyllo on the bottom of the pan, one at a time, brushing each with olive oil. Spread the filling evenly over the phyllo and cover with remaining sheets, one at a time, brushing them with oil, too. Roll in the edges to form a crust and score the pie into serving-size pieces. Bake for about 50 minutes, or until the pastry is golden. Cool in the pan and serve.
Variation I: Instead of yogurt, add 1 cup of feta or 1 cup of soft Greek mizithra cheese.
Variation II: There is a nettle pie with yogurt very similar to the one with leeks. Instead of leeks, chop and wash (with gloves because nettles sting) 2 pounds of nettles. Saute in olive oil and combine as above, with either eggs and yogurt or eggs and feta.