Homemade pie with leek, cheese and smoked paprika
Servings: 1 pie
Equipment
- 34cm diameter round pan
Ingredients
- 1 easy Greek phyllo, recipe here
- 3 tbsp fine semolina
- 600 gr leek, the white part
- 60 gr fresh onions
- 300 gr feta cheese
- 2 eggs
- 1 ½ tsp smoked paprika
- 1 tsp salt
- freshly ground pepper
- 4 tbsp olive oil, extra virgin
Instructions
- Prepare the dough for Greek pie here and at the same time start making the filling.
- Clean the leeks and onions from the dry pieces. Cut into thin slices.
- Add the vegetables to a deep frying pan and add hot boiled water, enough to cover them.
- Cook over medium heat for 5-10 minutes until the water evaporates. If the vegetables have softened and the water has not evaporated, strain them.
- In a large bowl, add the vegetables and grate the feta cheese. Stir until well combined.
- Then add the eggs, smoked paprika, salt and freshly ground pepper. Stir well and set aside.
- Grease a baking pan (I have used a round pan of 34cm diameter). Set aside.
- Roll out the bottom phyllo of the pie just a little larger than the size of the pan, so that we can make edges of the pie.
- Spread fine semolina on the pie and then filling. The semolina will absorb the extra moisture of the filling.
- Gently transfer the top phyllo of the pie over the filling and turn the edges of the bottom phyllo, inward and downward to form the edges.
- Cut the top of the pie with a sharp knife and drizzle with the olive oil. Gently brush the entire surface with the olive oil.
- Bake at the oven’s lower rack, at 200 °C (preheated) for 45-60 minutes or until the top is golden-brown.
- When ready, remove from oven and place your pie on a cooling rack. This will make your bottom of your pita crispier.