Leek and Celery Pie

Leek and Celery Pie
Photo by Andrea Fazzari

Ingredients

  • ¼ pound Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled
  • 1 teaspoon salt
  • 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
  • ½ cup fresh dill
  • ¾ cup water
  • + 11 more ingredients
    • 2 teaspoons salt
    • 1 cup fresh mint
    • ¼ teaspoon black pepper
    • 7 tablespoons extra-virgin olive oil
    • 2/3 cup fresh flat-leaf parsley
    • 6 pounds leeks
    • ½ cup whole-milk yogurt (preferably Greek)
    • ¾ cup extra-virgin olive oil
    • 1 tablespoon red-wine vinegar
    • 5 large celery ribs
    • 3 large eggs

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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