Leek Pie

4 medium leeks
1/3 cup of butter
2 eggs
1 cup of crumbled feta
2 tablespoons of crumbs from rye crispbread
Salt to taste
Freshly ground black pepper to taste
Short crust pastry (that recipe follow this one)

Preheat the oven to 375 degrees F.

Wash and chop the leeks coarsely.

In a large skillet, melt the butter over low heat, add the chopped leeks and saute until all the liquid has evaporated.

Remove cooked leeks from the heat.

In a suitable bowl, beat the eggs. Stir in the feta.

Mix the egg-feta mixture into the leeks. Stir in the crispbread crumbs. Add the salt and the pepper to taste.

Line a buttered 8-inch pie plate with the short crust pastry. Pour the leek mixture into the crust. Cover the leeks filling with the remaining crust.

Make a small vent hole in the center of the top crust.

Bake until the crust is a beautiful golden brown.

Remove from the oven and allow to rest for 10 minutes.

Serve.


The Recipe for the Short Crust Pastry

2 cups of flour
A pinch of salt
4 tablespoons of olive oil
2 tablespoons of butter, at room temperature
Cold water to mix

Sieve the flour and the salt together.

Rub the oil and the butter into the flour until the mixture looks like bread crumbs.

Add enough cold water to make a stiff dough (about 1/2 of a cup).

Roll the dough out on a floured board with a floured rolling pin. You want to make two separate layers of pastry, large enough to line the baking dish, about 1/4-inch thick.