Feta feast – Savory Pie with Leeks and Creamy Feta

A Tasty Love Story - Savory Pie with leeks and creamy feta

It is no secret that I love cheese and especially feta! So I was rather excited when I got the offer to develop three delicious recipes in co-operation with TavernaI got creative in the kitchen and made three summer-inspired recipes were I used some different versions of their cheeses. My favorite by far ended up being a whole grain savory pie filled with fresh summer leeks and bacon as a little salty twist. The feta cheese adds a wonderful creaminess, that goes perfect in a pie like this.  You can use the pie on the brunch table, in the lunchbox and for a summer dinner with a glass of cold white wine.
I also developed a recipe for some grilled vegetarian kebabs with apricot, firm grilled cheese, asparagus and a honey mint-marinade. And a salad with beluga lentils, baked carrots and some creme goats cheese. You can find all of the recipes here.

A tasty love story - feta feast

Savory pie with leeks and creamy feta
Serves 4

Filling
3 eggs
200 ml cream/coffee cream 9%
150 g feta cheese (tavernas finest)
100 g bacon
Salt and pepper

Crust
120 g whole grain flour
60 g refined flour
100 g cold butter in cubes
2 Tbsp ice cold water
0,5 tsp salt

Directions
Mix flour and salt in a large bowl. Add the butter and use your fingers to incorporate into the flour. Add the ice water and knead the dough as little as possible until it comes together. Place the dough on a floured surface, use a rolling pin to flatten it out until it fits your pie dish (approx.. 24-26 cm in diameter). Gently place the crust into the pie dish using your hands to shape it. Prick holes in the crust with a fork. Pre-bake the pie crust for 15 min. at 175°C.
Mix the cream, eggs, salt and pepper and whisk it together. Cut bacon into chunks and fry them on a pan until crisp. Remove from the pan. Use a little of the fat from the bacon to fry the leeks until they are tender. Transfer the leeks to the pie crust, crumble feta on top and at last pour the egg mixture over it, making sure to spread it out evenly. Bake the pie for additionally 30-35 min until it is set and golden.

 

Photo credit: Ditte Ingemann. Sponsored post made in co-operation with Taverna.

Comments (4)

  • Hi ! Nice recipe and nice blog :)
    …did you use lots of leek ?

    Reply
    • Thank you :) I used 3 large leeks.

      Reply
  • I make a ricotta and leak quiche, but this sounds like it would be an interesting twist. Also, I definitely have to try a whole-grain crust!

    Reply
  • We made the pie yesterday evening, so delicious! Thanks for the recipe, we will definitely make one again (very soon) ;)

    Reply

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