Cheese & leek pie

Name: Cheese & leek pie
Yield: Serves 4
Cuisine: Greek
Ingredients: 115 g/4 oz/1 cup plain/all-purpose flour; 2 large leeks, total weight about 450 g/1 lb, chopped; 60 ml/4 tbsp extra virgin olive oil, plus extra for greasing; 50 g/2 oz/¼ cup butter; 3 eggs, lightly beaten; 2.5 ml/½ tsp bicarbonate of soda/baking soda; 2.5 ml/½ tsp bicarbonate of soda/baking soda; 115 g/4 oz/1 cup plain/all-purpose flour; 115 g/4 oz/1¼ cups grated Gruyère or Parmesan cheese; 115 g/4 oz/1¼ cups grated Gruyère or Parmesan cheese; 300 g/11 oz feta cheese, cubed; 200 g/7 oz/scant 1 cup Greek strained plain yogurt; extra virgin olive oil, lemon wedges, black olives and radishes, to serve; salt and ground black pepper; salt and ground black pepper; 45–60 ml/3–4 tbsp chopped fresh dill; extra virgin olive oil, lemon wedges, black olives and radishes, to serve; extra virgin olive oil, lemon wedges, black olives and radishes, to serve; 1 onion, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

This pie, which comes from the Sporades islands, is unusual by Greek standards because it is not enclosed in pastry. It is called tyropitta and is perfect served with other mezethes, or for lunch with a salad. This used to be a treat whenever our friend Electra invited us for drinks on the island of Alonnisos.

Ingredients

Europe
Greece
Lunch
Mediterranean
Vegetarian
Pie
Spring

Ingredients

Method