Greek Leek Pita Recipe

Name: Greek Leek Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds leeks approx To yield 4 cups sliced Leeks; 5 tablespoons butter; salt; pepper; 1/2 teaspoon dried oregano; 1 cup canned tomatoes or Chopped fresh; 1/2 cup fresh parsley Chopped; 4 eggs; 2 cups ricotta cheese; 1/2 cup oil; 15 phyllo pastry sheets

Servings: persons

3 pounds leeks approx To yield 4 cups sliced Leeks
5 tablespoons butter
salt
pepper
1/2 teaspoon dried oregano
1 cup canned tomatoes or Chopped fresh
1/2 cup fresh parsley Chopped
4 eggs
2 cups ricotta cheese
1/2 cup oil
15 phyllo pastry sheets

1
To make the filling, trim and wash the leeks.
2
Cut the white and tender green parts into 1-inch circles.
3
Melt 3 tablespoons of butter in a shallow pan.
4
Add the leeks and let them cook gently for 3-4 minutes.
5
Season with salt and pepper, then stir in the tomatoes and oregano.
6
Continue cooking gently until the leeks are soft and most of the liquid has evaporated.
7
Stir in the parsley.
8
Let the mixture cool to room temperature.
9
(You can prepare it several hours ahead of time if you like.)
10
Preheat the oven to 400 degrees.
11
Grease a 13-by-9-inch lasagna pan.
12
Lightly

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds leeks approx To yield 4 cups sliced Leeks, 5 tablespoons butter, salt, pepper, and more.

Yes, Greek Leek Pita falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Leek Pita

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