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1
Heat oven to 375 degrees.
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2
Leaving the root intact, slice the leeks lengthwise and rinse under running warm water, carefully separating each leaf and rinsing away the sand and dirt.
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3
Remove outermost leaves and roots, and chop in 1/4 inch pieces.
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4
If you cant find leeks, use 1 bunch of green onions along with 1/2 of a regular onion chopped finely.
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5
Slice the mushrooms 1/4 inch thick.
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6
Saute the leeks in 1 tablespoon olive oil until wilted and just starting to brown.
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7
Remove from pan and set aside.
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8
Saute the mushrooms and garlic in the remaining olive oil and when lightly browned, add the leeks, potato, and dill to the pan, along with 1/4 cup of water.
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9
Cook for 5 minutes or until heated through.
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10
Add cheese and stir gently to combine.
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11
Season with salt and pepper and set aside.
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12
Line a pizza pan or large cookie sheet with waxed paper.
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13
Place rolled pie crust in the center.
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14
Dump the filling into the middle of the crust and spread evenly, leaving a 3 1/2 to 4 inch edge.
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15
Gently fold the edge up around the filling, making a few folds to compensate for the excess crust.
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16
The finished product should look sort of like a center-filled donut.
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17
Bake for 25 to 35 minutes, until the crust is golden brown.
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18
Serve immediately, cut in wedges.
