Leek pie or how to make the easiest pie ever!

Hard to admit but, this is the only pie I know how to make… I know it is embarrassing to have a recipe blog and only know to make ONE pie… Well pies are my nemesis. It’s not exactly the pie I am afraid/ hate. It’s the dough, I cannot make dough for pies and tarts. I have extensively tried but with no luck. I will insist though and as soon as I have a success story you will know, IMMEDIATELY, I will shout it from my balcony!! So this recipe is made with puff pastry from the super market! It is a great side dish or can be a main dish for light eating (light in a manner of speaking as it has tons of feta cheese).

You will need:

– 10 leeks (mostly the white part and some of the green)

– 1 red onion

– 5 scallions

– A medium sized bunch of dill

– 300gr – 400 gr of feta cheese (spicy feta is the best)

– 2 medium eggs

– Olive oil

– Salt and pepper

Start by gathering all the ingredients on your work surface and chop everything.

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Separate the yolk from the white from one egg and add the white to the other one and beat it a little bit. In a big pan heat the olive oil and add the chopped leeks, onion, scallions and dill. Cook for about 15 -20minutes, until everything becomes soft. Remove from heat and wait until it cools down a little bit (5 minutes). Add the feta cheese and the egg with the extra white. Mix well and set it aside.

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In the meantime grease a pyrex dish or a baking pan, (I personally prefer the pyrex dish, but a baking pan will do just fine), and spread a layer of the puff pastry, make sure to create a little wall all around so it can sustain the stuffing. Now add the cooked vegetables with the feta and on top add another layer of the puff pastry to close the pie.

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With a knife cut the uncooked pie into pieces by inserting the knife and drawing lines, not too deep but not too shallow either. Take the extra yolk you have left and spread it on top of the pie as evenly as possible. This will give a shine to the pie plus it’s delicious! Put in a preheated oven, 180° Celsius, and cook for an hour!

 

Tip: It tastes better the next day, and if it is the summer try it straight from the fridge!!


Chicken with potatoes in the oven

Ingredients (for 4 servings):

1 chicken (whole or sliced)

6-7 potatoes

3 cloves of garlic

lemon pepper

oregano

thyme (if fresh thyme is available even better)

rosemary

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olive oil

salt

a small glass of water

You grease the griddle with olive oil, enough to cover it from side to side. Grease the chicken with any extra oil and place it on the griddle, fill its belly with the sage. You cut the potatoes into cubes (I try not to cut the in specific shapes, it makes them look tastier) and you place them around the chicken. Cut the garlic cloves in 6 pieces (two pieces each clove) and place them in the four corners of the griddle and two in the middle. Then you season with the lemon pepper, oregano, thyme, rosemary and salt. Take a small glass of water and poor it, only after you’re done with seasoning. Preheat your oven at 200˚ (Celsius) for 10 minutes and place the griddle in the oven. After 20 minutes lower the heat to 170˚ – 180˚ (Celsius) and leave it for approximately 1:30 min. Of course depending on the oven it might take more or less time, so make sure to check it. The best way is to cut in the meat to see if it’s pink.

Tip:

This dish goes really well with lettuce salad, red wine and a fruity or chocolate dessert!