Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Leek and Yogurt Pie with Variations - Prasopita me Yiaourti ;7g Carbohydrate; 1g Dietary Fiber

Thursday, October 6, 2011

[MC-AllEthnic-Recipes] Macedonian Leek and Yogurt Pie with Variations - Prasopita me Yiaourti ;7g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Macedonian Leek and Yogurt Pie with Variations - Prasopita me Yiaourti

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted butter -- (1/2 stick)
5 large leeks -- white and tender green parts, washed well, drained well, and finely chopped
4 large eggs
1 cup plain Greek yogurt -- drained or thick Mediterranean-style yogurt
salt and freshly ground black pepper -- to taste
1 package phyllo dough sheets -- at room temperature
To brush: -- extra-virgin olive oil

Heat the butter in a large skillet or wide, shallow pot over medium heat and cook the leeks, stirring, until wilted and translucent, about 7 minutes. Remove from heat and let cool.

Beat the eggs and mixt into the yogurt. Add the mixture to the leeks and mix well. Season with salt and pepper.

Preheat the oven to 375F. Lightly oil and 18-inch round baking or pizza pan. On a lightly floured work surface, roll the ball of phyllo into a circle about 22-inches in diameter with a lightly floured rolling pin or dowel. Place on the bottom of the pan, letting the excess hang over the rim. Brush with oil. Spread the filling evenly over the phyllo. Roll the second dough ball into a 22-inch circle and place over the filling, leaving the edges hanging over the rim. Brush that with oil too. Roll in the edges to form a crust and score the pie into serving pieces. Bake until the pastry is golden, about 50 minutes. Let cool in the pan and serve.

VARIATIONS:
1. Instead of yogurt, add 1 cup crumbled Greek feta cheese or soft myzithra cheese.
2. There is a nettle pie with yogurt very similar to this one. Instead of leeks, chop and wash (with rubber gloves, because nettles sting) 2 pounds nettles. Cook in butter and combine, as directed, with either eggs and yogurt or eggs and feta.

Note: You may reduce the ingredients by half and bake the pie in a 10-inch round pan.
For every sheet of homemade phyllo (as described above) use 3 to 4 sheets of commercial phyllo.

Serves 10 to 12

AuthorNote: leek pie is one of the region's "national" dishes, a paean in all its variations to the affinity for leeks in this cold climate.

Cuisine:
"Greek"
Source:
"Glorious Foods of Greece by Diane Kochilas, 2001."
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 6g Fat (53.5% calories from fat); 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

NOTES : Borek

Nutr. Assoc. : 0 0 0 0 0 0 0