As Loretta Lynn once so brilliantly noted, “Sometimes it’s like you’re a bit pie settin’ on the table, and everybody runs up to gets their piece of you. When it’s over…the plate’s empty.”
And the other night, while hunkering down on the couch to consume more of Loretta Lynn’s (auto)biography The Coal Miner’s Daughter, I thought of the aforementioned and savory pies began dancing in my head.
What happens when one has savory pies, or any pies for that matter, dancing in one’s head? Well, bake one up!
So came the above Leek and Feta pie with a deliciously buttery filo dough crust–making this one of the fastest savory pies to make, and even friendly to the cooking inept. What’s more, you can add or take out bits you don’t like–let me know if you give this a whirl and change it up! I’m always looking for new savory pie recipes and hybrids.
You will need:
1 Frozen package filo dough (found in the grocer’s freezer case)
2-5 Large Bunches of Leeks
1 container or brick of feta cheese, depending on how much you like it
2 tbsp dijon mustard
Several sprigs tarragon
Several splashes of white wine
salt and pepper
To make up?
Leave philo dough on on counter top to defrost. Must be soft in order to roll out! Do not attempt to roll it out frozen or it spells disaster.
Cut each bunch of leeks by slicing in half lengthwise and then trimming each side. Throw out extra green tops and place leeks in a cold water bath to remove any excess dirt.
Dry leeks after clean by patting them with paper towels. Add to frying skillet with a bit of olive oil and get cooking over medium heat. Leeks will slowly become limp; add tarragon without the stems, dijon mustard and white wine, stirring occasionally. As leeks deflate, add salt and pepper to taste, about 10 minutes. Take leeks off heat and set aside.
Preheat oven to 375 degrees.
Roll out defrosted filo dough and place in pie plate. Work top of dough to make nice crust. Pierce bottom of pie with fork. Add leek mixture and sprinkle feta cheese throughout.
Bake in a 375 degree oven for approx. 20-30 minutes or until crust is golden.
Eat.Eat.Eat. Enjoy! Let me know if you try it out.