Potato Leek and Feta Pie
Potato Leek and Feta Pie is a simple vegetarian dish that combines an amazing filling of roasted potatoes, sauteed leeks, eggs, milk and feta; all housed within a simple pie crust. The taste is simply irresistible.
Potato Leek and Feta Pie is a simple vegetarian dish that combines an amazing filling of roasted potatoes, sauteed leeks, eggs, milk and feta; all housed within a simple pie crust. The taste is simply irresistible.
- salt and pepper
- 1/2 cup sour cream
- 1 cup milk
- 2 tablespoon olive oil
- 1 lbs potatoes (8-10 small , peeled)
- 2 leeks ( white and green parts, chopped)
- 1 onion ( spanish, chopped)
- 1 tablespoon fresh thyme ( chopped)
- 2 tablespoon fresh parsley ( chopped)
- 3 eggs ( beaten)
- 1/2 cup feta cheese ( crumbled (like dodoni))
- pie crust (store bought)
- Carbohydrate 2.42037500204607 g
- Cholesterol 9.60625000812065 mg
- Fat 4.15000000303963 g
- Fiber 0 g
- Protein 1.71062500144608 g
- Saturated Fat 1.975152501605 g
- Serving Size 1 1 Serving (131g)
- Sodium 34.1963455046287 mg
- Sugar 2.42037500204607 g
- Trans Fat 0.27050250021598 g
- Calories 53 calories
Step-by-step
- If using pie crust, pre heat the oven to 450 F;
- Spread the crust on your sprayed, baking dish (round 9.5 inch);
- Bake it for 10 minutes;
- Remove crust from the oven and let it cool completely;
- Lower the oven temperature to 400F;
- Peel and slice the potatoes, mix them with 1 tablespoon of olive oil, spread on a baking sheet and place in the oven together with the crust and roast for about 10 minutes. In the alternative place peeled and sliced potatoes in a saucepan with salty water and cook until almost fully cooked (depending on potatoes 10 minutes);
- In a large saucepan heat up olive oil, add onions and cook for about 3-5 minutes;
- Add chopped leeks, thyme and parsley and cook until leeks are soft (7-10 minutes);
- Combine together milk, sour cream, eggs, feta cheese, salt and pepper and set aside;
- Once potatoes are done, add to the bottom of the baking dish;
- Season with salt and pepper;
- Pour 1/3 of the milk, sour cream, egg, feta mixture on top of the potatoes;
- Add leeks on top of the potatoes and spread evenly;
- Pour the remaining milk, sour cream, egg and feta mixture on top of the leeks and spread evenly;
- Place it in the 400F oven and bake for 25 minutes;
- Remove from the oven and let cool slightly before serving.
My Go-To Comfort Food: Potato Leek and Feta Pie
As a busy working mom, finding time to cook a wholesome and delicious meal can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present challenge of keeping everyone fed and happy. That’s why I rely on recipes that are both quick and satisfying, and this Potato Leek and Feta Pie is my absolute go-to. It's surprisingly easy to assemble, requiring minimal prep time, and the results are incredibly rewarding. The creamy, savory filling, bursting with the subtle sweetness of leeks and the salty tang of feta, is simply irresistible. Served with a simple green salad, it's a complete and utterly comforting meal, perfect for a busy weeknight or a relaxed weekend lunch. This recipe has become a staple in my household, a testament to its simplicity and satisfying flavor. The best part? Even my picky eaters gobble it up!
What I love most about this recipe is its versatility. You can easily adjust the ingredients to your liking. Feel free to experiment with different herbs – a sprinkle of oregano or rosemary would add a lovely twist. If you’re not a fan of feta, you could substitute it with goat cheese or even a sharp cheddar. The potatoes themselves offer a great opportunity for variation too; I often use a mix of red and Yukon gold potatoes for a lovely textural contrast. And don't feel tied to store-bought pie crust. If you have the time and inclination, a homemade crust will elevate the dish to a whole new level of deliciousness. However, using store-bought doesn't compromise on the taste one bit; it allows for a speedy meal preparation which perfectly suits my hectic schedule. This pie is a celebration of simple ingredients, transformed into something truly special through a little bit of love and culinary magic. This pie manages to be both elegant and comforting; perfect for a casual weeknight dinner or an impressive gathering.
Beyond the practicality of its quick preparation, this pie offers a wonderful opportunity for connection. On those rare occasions when the kids aren't glued to their screens, I often find myself sharing the task of assembling the pie with them. It’s a chance to chat, laugh, and create something together. The aroma of baking potatoes and leeks fills the kitchen, creating a warm and inviting atmosphere. And the pride on their faces when they see how much everyone enjoys the final product is truly priceless. It's more than just a meal; it’s a shared experience, a simple act of love that binds us together. So, whether you're a seasoned chef or a kitchen novice, I highly recommend giving this Potato Leek and Feta Pie a try. It's a recipe that's sure to become a cherished part of your culinary repertoire, just as it has become a staple in mine. It’s a dish that speaks to the heart, proving that sometimes the simplest things in life are the most satisfying.
Ingredients Notes: The quality of your ingredients will directly impact the flavor of your pie. Use fresh, high-quality leeks and herbs for the best results. Don't be shy with the feta cheese; its salty tang is crucial to balancing the sweetness of the leeks and potatoes. And remember, a little salt and pepper goes a long way in enhancing the overall flavor profile. If you have leftover pie, store it in the refrigerator and reheat gently in the oven or microwave. It tastes delicious cold as well, making it a fantastic lunch option for the following day. The recipe is adaptable to your preferences; don’t hesitate to experiment with additional vegetables or herbs to suit your taste.
