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 |
|
|
|
|
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
- 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
- Strain the cottage cheese for 30 minutes, then preheat oven to 400F.
- Meanwhile: In a large bowl, whisk together all ingredients, except for leeks. Set aside.
- 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.
- Fill pie dish with leek mixture.
- 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.
- Bake for 45 minutes or until golden brown.
- Let cool 1 hour before slicing or the filling will fall apart.
- 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.