Leek and Yogurt Pie Recipe

Name: Leek and Yogurt Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough; 3 large leeks, white and light green parts, cleaned and finely chopped; Salt; freshly ground pepper to taste; 3 large eggs; 3/4 cup drained yogurt or thick Greek-style yogurt; 1/2 cup crumbled feta cheese; 1/4 cup finely chopped walnuts; 2 tablespoons chopped fresh dill; 12 sheets frozen phyllo dough, thawed

Servings: persons

1
Preheat the oven to 375 degrees.
2
Oil a 10-inch tart pan or cake pan.
3
Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt.
4
Cook, stirring, until tender and translucent, about seven minutes.
5
Add pepper, and remove from the heat.
6
Beat the eggs in a bowl, and whisk in the yogurt and feta.
7
Stir in the leeks and the walnuts; mix together well.
8
Season with pepper, and stir in the dill.
9
Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
10
Fill with the leeks mixture.
11
Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil.
12
Stuff the edges into the sides of the pan.
13
Make a few slashes in the top crust, so that steam can escape as the pie bakes.
14
Bake for 50 to 60 minutes, until the phyllo is golden.
15
Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough, 3 large leeks, white and light green parts, cleaned and finely chopped, Salt, freshly ground pepper to taste, and more.

Yes, Leek and Yogurt Pie 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.

That's it — enjoy your meal!

Leek and Yogurt Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions