To start off this new food blog of mine, I would like to share my first recipe I found from the Sporades islands. Well, I did not actually find it there – it hails from there to be more specific.
It is a simple, yet delicately delicious, “quiche-like” cheese pie. It is perfectly suitable for a mid-morning snack, a light lunch combo served with a salad, or an after-dinner-but-I-am-still-hungry delight.
Try it for a little Greek flavor in your life. Here is the recipe:
1 Onion, chopped
1/4 cup Butter
4 Tbsp. Olive Oil – always extra virgin 🙂
2-3 Lg. Leeks, washed and chopped about 1/2″ thick
1 cup plain Greek (or strained) yogurt*
1 cup all-purpose flour
1/2 tsp. Baking soda
3 Large/ or Extra large eggs, slightly beaten
11 oz. -ish Feta cheese, crumbled**
4 oz. Parmesean cheese, freshly grated
3-4 Tbsp. Fresh dill weed (or ~ 1 Tbsp. dried)
Preheat oven to 350 F./180 C. degrees and grease a 9″ spring form pan. Sautee onion until lightly golden, add leeks and sautee for 10-12 minutes longer. Remove from heat when cooked to slightly cool. Sift flour and soda, stir in eggs, then add yogurt, feta, and half the parmesean cheese. Stir well while slowly adding leek/onion mix, and lastly add the dill, salt, and pepper to taste. Pour into pan, sift slightly to even batter, top with remaining parmesean, and bake for 40-45 minutes or until nicely golden brown. Allow to cool in pan until set up. Serve warm and enjoy.
All of my recipes can be and usually are converted to whole wheat flour, substituted butter for olive oil or apple sauce, and reduced sugar or honey. I typically try ever recipe “normal” for testing purposes, but be sure that these slight changes benefit your health and taste buds.
* = Greek yogurt is strained yogurt, you can buy or strain your own but it is important that it not have too much water.
** = Try to buy feta in a block with its liquid (called alme)instead of already crumbled, but if you’re not able then use what you find.
PS. Please email/message me if you have any cooking questions and/or directions on this recipe.
Kali Oreksi (Bon Appetite – from French to Greek)