Tuesday, September 29, 2009

Potato Pie with Leeks and Feta

Are you seeing a theme here? I'm into leeks. Big time! They may be my new favorite vegetable. Nah, that's a false statement. Nothing can usurp the avocado.

But back to the recipe... I originally found this dish because I had some leftover feta to use. When I read this recipe, I realized I also had a forgotten leek in the fridge to use. Oh, how I love it when the stars align. The only thing I needed from the store for this recipe were the potatoes.


Know what else this recipe is good for... satisfying picky side dish eaters. Namely, my dad. Ahem, and me. Guess we know where I got it from! Every vegetable or side dish I liked, he seemed to dislike... zucchinis (actually, all squash), peas, fresh green beans (canned were OK, yuck), salad was OK if it had ranch dressing (I don't buy/eat ranch), and the list goes on. But this recipe, we both agreed was a winner! My dad even had seconds. Yay.

I'm telling you, there's something addictive about leeks. I hope you try this one. It's not only great for cleaning up a few odds and ends from your fridge, but it gives a pretty good bang in the presentation department for the limited effort you will put in.

Potato Pie with Leeks and Feta
from Cafe Chocolada

For the dough:
1 medium sized potato
1 cup flour
5 tbsp margarine, melted and cooled a bit
2 tsp baking powder
½ smaller leek, chopped up (optional)
½ tsp Salt
¼ tsp black pepper

For the filling:
5-6 medium sized potatoes
½ leek chopped up
½ cup sour cream
3 eggs
½ cup crumbled feta cheese, or cubed
Pinch of salt


First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.

Preheat oven to 390 F.

In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek (I left this out and was great), knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.

Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with some salt (you be the judge as to how much), and pepper.

Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven. Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.

Guten appetit!

2 comments:

mangocheeks said...

This looks like a lovely recipe, one I will try and remember to make when my leeks at the allotment are fat enough.

I like the idea of your blog too, so appropriate for the current climate.

Laura said...

@ mangocheeks - Thank you for visiting my blog! Hope you find a few recipes that suit your kitchen fancy. Cheers.