Serves 8 Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie’s juices to redistribute. Ingredients: Leek Filling 2 large leeks, cleaned and very thinly sliced (use only the white/light green part. Thick slices and/or green parts won’t cook properly) 6 eggs 1/4 cup greek yogurt (or regular yogurt strained for 30 minutes) 1 lbs. cottage cheese, strained for 30 minutes 4 oz crumbled feta cheese 1/2 tsp minced fresh thyme, or dried thyme, ground salt, to taste (remember, feta cheese is very salty) 1/2 tsp pepper Pie Crust 1 package puff pastry 1 egg, beaten Method: 1. Preheat oven to 400F. 2. In a large bowl, whisk together all ingredients, except for leeks. When the mixture is smooth and blended, add diced leeks. Set aside. 3. Roll one sheet of puff pastry into a 15″ circle. Place pastry on the bottom of a 9″ pie dish. NOTE: You can also lay the puff pastry down in your pie dish …