Leek and Celery Pie

Name: Leek and Celery Pie
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 710 milliliters large celery ribs, finely chopped (about; 3 larges eggs; 237 milliliters 1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled; 118 milliliters chopped fresh dill; 158 milliliters chopped fresh flat-leaf parsley; 237 milliliters chopped fresh mint; 2 liters lb leeks (white and pale green parts only), finely chopped (about; 59 milliliters extra-virgin olive oil; 43 grams finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167); 1 Tbsp red-wine vinegar; 1 teaspoon salt; 118 milliliters whole-milk yogurt (preferably Greek); 177 milliliters water

One serving contains 162 calories, 7g of protein, and 9g of fat. This recipe serves 12. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, olive oil, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours. It is a good option if you're following a gluten free and primal diet.

Instructions

Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.

Ingredients you will need

Vinegar

Yogurt

Dough

All Purpose Flour

Water

Salt

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

Ingredients you will need

Leek

Water

Equipment you will use

Colander

Bowl

Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes.

Ingredients you will need

Celery

Leek

Salt

Cooking Oil

Equipment you will use

Frying Pan

Pot

Transfer to a bowl and cool, stirring occasionally, 10 minutes.

Equipment you will use

Bowl

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.

Ingredients you will need

Pepper

Herbs

Egg

Leek

Salt

Cooking Oil

Equipment you will use

Bowl

Brush baking pan with 2 tablespoons oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Divide dough in half.

Ingredients you will need

Dough

Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Baking Pan

Spread filling evenly in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Roll edge of bottom crust over top to form a rope edge all around pie.

Ingredients you will need

Crust

Roll

Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).

Ingredients you will need

Crust

Cooking Oil

Equipment you will use

Knife

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

Equipment you will use

Oven

Frying Pan

· Dough can be made 3 days ahead and chilled in a sealed plastic bag. Bring to room temperature before rolling out.· Pie can be baked 4 hours ahead and kept at room temperature.

Ingredients you will need

Dough

Equipment you will use

Ziploc Bags