LEEK AND POTATO PIE
Mmmmmm...the smells of this baking will bring them running home!! Great with grilled meats and sausages.
Provided by Angela Sara
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and slice thinly.
- Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
- Mix together the flour, salt, pepper and nutmeg.
- Grease a casserole dish.
- Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
- The top layer should be potatoes.
- Dot the top with butter, pour hot milk on top of the casserole.
- Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.
Nutrition Facts : Calories 342.8, Fat 8.1, SaturatedFat 4.8, Cholesterol 24.7, Sodium 111.8, Carbohydrate 59.7, Fiber 6.8, Sugar 5.4, Protein 10.2
POTATO, LEEK, AND FETA TART
Potato, Leek, and Feta Tart Recipe
Provided by Kate Merker
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
- On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.
Nutrition Facts : Calories 396 kcal, Carbohydrate 44 g, Cholesterol 27 mg, Protein 7 g, SaturatedFat 9 g, Sodium 668 mg, Fat 22 g, UnsaturatedFat 0 g
POTATO PIE WITH LEEKS AND FETA CHEESE
This pie, with its potato crust, hails from a Serbian food magazine, says Medena at www.cafechocolada.blogspot.com/ . A lovely pic of said pie sitting pretty on a springform bottom utterly had me hooked. Now I actually hope we have cold weather until I get home so I can fully appreciate this pie. Thinking this should be very adaptable for whatever cheeses one could have on hand - nice inexpensive way to use up bits.
Provided by Busters friend
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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, 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 1/4 t sea salt 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.
LEEK AND POTATO PIE
Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages
Provided by John Bourne
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
- Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
- Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
POTATO LEEK AND FETA PIE
Potato Leek and Feta Pie is a simple vegetarian dish that combines an amazing filling of roasted potatoes, sautéed leeks, eggs, milk and feta; all housed within a simple pie crust. The taste is simply irresistible.
Provided by Edyta
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 238 kcal, Carbohydrate 18 g, Protein 8 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 106 mg, Sodium 218 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
POTATO LEEK AND FETA PIE
Yield 8
Number Of Ingredients 12
Steps:
- 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...
Nutrition Facts :
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