- 3 leeks
- 2 onions
- 4 tablespoons olive oil
- 1 clove of garlic
- 400 g feta cheese
- 1 egg
- 1 block of shortcrust pastry
- 2-3 tablespoons of milk
Preheat oven to 180 degrees. Heat 4 tablespoons of olive oil in a pan over medium heat. Wash and chop the leeks into 1-2 cm rounds and add them to the pan, along with the onions and the garlic.
Add salt & pepper to taste. Allow the leeks, onion and garlic to soften gently for 15 – 20 minutes. When ready, transfer vegetables to a bowl. Let the mixture cool for 10 minutes.
Crumble the feta with your hands and add to the bowl. Add the egg (it is important for the mixture to be cool, otherwise the egg will cook in the mixture and you don’t want that) and mix until all of the ingredients are completely combined.
Brush a baking dish with olive oil lightly. Roll out half of the pastry and line the dish with it. Spread the filling over the pastry sheet.
Roll out the second half of the pastry and place on top of the filling. Using a knife, score the surface of the pie into diamond shapes. Drizzle or brush gently the milk all over.
Bake for 40 minutes – 50 minutes until the top is golden brown.
When ready, remove from oven, allow to cool and serve.