Ingredients 400 gr leeks (about 4 medium) 4 spring onions 2 large eggs 300 gr yogurt 100 gr olive oil 300 gr feta, coarsely crumbled 100 gr self rising flour 50 gr cornmeal 2-3 pinches nutmeg chopped dill Freshly ground pepper A little cornmeal for the pan Equipment Baking tray TAGS APPETIZERS CHEESE APPETIZERS GREEK TRADITIONAL FOODS MOM-MADE FOODS Ingredients 400 gr leeks (about 4 medium) 4 spring onions 2 large eggs 300 gr yogurt 100 gr olive oil 300 gr feta, coarsely crumbled 100 gr self rising flour 50 gr cornmeal 2-3 pinches nutmeg chopped dill Freshly ground pepper A little cornmeal for the pan Video Instructions Clean and wash the leeks and spring onions. Slice them thinly. Place the leeks in a skillet with one quarter cup of water. Steam for a few minutes until softened and the liquid evaporates. Once dry, add a little of the total olive oil and a small piece of butter. Sauté for 5 minutes. Remove from the heat and set aside. In a bowl, whisk the eggs, yogurt, and half the olive oil until smooth. Add the spring onions, dill, nutmeg, and plenty of freshly ground pepper. Mix well so the ingredients are moistened. Add the feta, the cooked leeks, and finally the flour with the cornmeal. Fold gently until combined. Brush the base and sides of a shallow baking dish (about 22×30 cm or roughly 9×13 inches) with olive oil and sprinkle lightly with cornmeal. Pour in the mixture, smooth the top with a spoon, and drizzle with the remaining olive oil. Bake in a well preheated oven at 170°C (340°F) with fan, on the middle rack, for about 35 minutes, until golden around the edges and fully set on the bottom. Let the pie rest for 10 minutes, then cut into pieces. TAGS APPETIZERS CHEESE APPETIZERS GREEK TRADITIONAL FOODS MOM-MADE FOODS
