June 13, 2014

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Leek Pie With Kasseri & Graviera Cheese


Pies are the life of the party in Greece. There is a plethora of variations and flavors, including the most popular pies such as Spanakopita and Tyropitta, however, one of our favorite versions is a Leek Pie made with (besides leeks) Kasseri and Graviera cheeses.  In fact, we enjoy this version so much we often make it a meal with the addition of arugula and tomato salad for a nutritious and lighter version of dinner. A slice of leek pie and some delicious salad with extra virgin olive oil and herbal vinegar on the side are a match made in heaven. 

Serves 4-6


1 medium onion, sliced
4 tbsp extra virgin olive oil
2 large chopped leeks
1 cup flour
3 eggs, lightly beaten
1 cup Greek Yogurt
12 oz Kasseri cheese (grated)
6 oz Graviera (grated)
1 tsp freshly ground pepper
2 tbsp freshly chopped dill


In a skillet, add some extra virgin olive oil and sauté the onions until light golden. Add the leeks and cook over a low heat for 12-15 minutes.

Use a 9 inch round cake form, spray with cooking spray, or brush on some olive oil and set aside as you preheat the oven to 375F.

In a large bowl, combine the eggs, yogurt, flour, grated cheeses and leeks and mix well. Leave enough of the grated cheese on the side to use it when you transfer the batter to the cake form as topping before baking. Lastly, add the freshly chopped dill.

Transfer the batter to the cake form, top with the remaining grated cheese and bake in the oven for 40-45 minutes until the top turns golden brown. If you are using convection oven it will bake in a much shorter time. We recommend regular oven settings if possible.

Remove from the oven and let it cool. Serve by cutting the pie in wedges.


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