Name: Spinach, Leek, and Cheese Pie
Yield: Makes 4 to 8 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large Spanish onion, peeled and finely diced; Coarse salt; 1 leek (white part only), washed well and thinly sliced crosswise; Freshly ground pepper; 1 tablespoon unsalted butter, at room temperature; 1 cup all-purpose flour; 3/4 teaspoon baking powder; 7 ounces Greek yogurt; 11 ounces feta cheese, crumbled; 1 cup sautéed spinach, squeezed very dry and chopped; 1/4 cup chopped fresh dill; 3 large eggs, at room temperature, beaten

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Spinach, Leek, and Cheese PieGarry McLeod

Recipe information

Yield
Makes 4 to 8 servings

Ingredients

1/4 cup extra-virgin olive oil

1 large Spanish onion, peeled and finely diced

Coarse salt

1 leek (white part only), washed well and thinly sliced crosswise

Freshly ground pepper

1 tablespoon unsalted butter, at room temperature

1 cup all-purpose flour

3/4 teaspoon baking powder

7 ounces Greek yogurt

11 ounces feta cheese, crumbled

1 cup sautéed spinach, squeezed very dry and chopped

1/4 cup chopped fresh dill

3 large eggs, at room temperature, beaten

Preparation

Step 1
1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
Step 2
2. Meanwhile, preheat oven to 325°F.
Step 3
3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
Step 4
4. Sift together the flour and baking powder in a medium bowl; set aside.
Step 5
5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
Step 6
6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
Step 7
7. Transfer to a wire rack and cool for 10 minutes before unmolding.
Step 8
8. Cut into wedges and serve.

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Recipe information

Ingredients

Preparation

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Step 8

Recipe notes