Leek Phyllo Pie with Greek Yogurt and Herbs

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Leek pie for flavor and health! Cut or chop and onion or leek and you release their cancer- and diabetes-fighting compounds. One of the major phytochemical compounds in onions, leeks and their relatives is allicin, which helps fight cholesterol production and has known antibacterial, anti-viral, and anti-fungus properties. They even have other antioxidant compounds that provide anti-inflammatory relief from the common cold and flu. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Course dinner, Lunch, pie, starter

Cuisine Greek, Greek cuisine, Mediterranean diet, vegetarian

Keyword Diane Kochilas, extra virgin olive oil, fresh herbs, Greek olive oil, Greek pie, Greek yogurt, leek pie, phyllo pastry

PREP TIME 20 minutes

COOK TIME 1 hour

SERVES 8

Ingredients

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

Instructions

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.

Notes

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.