Leek and Celery Pie

Leek and Celery Pie
Photo by Andrea Fazzari

Ingredients

  • 3 large eggs
  • 5 large celery ribs
  • 1 tablespoon red-wine vinegar
  • ¾ cup extra-virgin olive oil
  • ½ cup whole-milk yogurt (preferably Greek)
  • 6 pounds leeks
  • 1 teaspoon salt
  • + 11 more ingredients
    • 1 cup fresh mint
    • 2/3 cup fresh flat-leaf parsley
    • 4 cups all-purpose flour
    • 1 17- by 12-inch shallow heavy baking pan (1 inch deep)
    • 1 ½ ounces finely grated Kefalotyri or Parmigiano-Reggiano cheese
    • ¼ pound Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled
    • ¾ cup water
    • ½ cup fresh dill
    • ¼ teaspoon black pepper
    • 2 teaspoons salt
    • 7 tablespoons extra-virgin olive oil

Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl...

View full recipe at Epicurious

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