Leek Pie | Byrek ose Lakror
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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.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Leek Pie | Byrek ose Lakror
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Ingredients
Leek Filling
  • 2 large leeks , cleaned and very thinly sliced
  • 6 eggs
  • 1/4 cup Greek yogurt
  • 1 lbs cottage cheese
  • 4 oz feta cheese , crumbled
  • 1/2 tsp thyme (freshly minced) — or ground thyme
  • salt , to taste
  • 1/2 tsp pepper
  • 1 Pie Crust
For the crust:
  • 1 package puff pastry
  • 1 egg , beaten
Servings: people
Units:
Instructions
  1. Strain the cottage cheese for 30 minutes, then preheat oven to 400F.
  2. Meanwhile: In a large bowl, whisk together all ingredients, except for leeks. Set aside.
  3. Roll one sheet 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 square. Just angle the top piece over it, so that you create a “star”. This overlap will give you enough crust to roll the edges.
  4. Fill pie dish with leek mixture.
  5. Roll second sheet of puff pastry into a 15″ circle. Cover the pie with the pastry lid. Press the edges together and roll up to seal in the juices. Brush the top of the pastry with the egg wash.
  6. Bake for 45 minutes or until golden brown.
  7. Let cool 1 hour before slicing or the filling will fall apart.
  8. Eat slightly warm or at room tempature.
Recipe Notes

For the leeks: use only the white/light green part. Thick slices and/or green parts won’t cook properly.