Vegetarian

Leek and Yogurt Pie is for Dinner.

Leek and Yogurt Pie takes several minutes to prepare.

Leek and Yogurt Pie takes several minutes to cook.

Leek and Yogurt Pie makes 8 servings.

The ingredients for Leek and Yogurt Pie are:

2 tbsp extra virgin olive oil, plus additional for brushing the phyllo dough
3 lg. leeks, white and light green parts, cleaned and finely chopped
salt and freshly ground pepper to taste
3 lg. eggs
3/4 c. thick Greek-style yogurt
1/2 c. crumbled feta cheese
1/4 c. finely chopped walnuts
2 tbsp chopped fresh dill
12 sheets frozen phyllo dough, thawed

Here is how you make Leek and Yogurt Pie:

1. Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.2. Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.3. Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.4. Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes. 5. Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.Yield: One 10-inch pie, serving 8-10.Advance preparation: You can make the filling a day ahead and refrigerate. The pie can be baked ahead and reheated to crisp the phyllo. Reheat in a 325-degree oven for 15 minutes.Number of Servings: 8Recipe submitted by SparkPeople user METHYLENEBLUE.

The nutritional information for Leek and Yogurt Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 265.2

• Total Fat: 14.9 g
• Cholesterol: 84.7 mg
• Sodium: 374.9 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 1.4 g
• Protein: 11.3 g