Leek and Celery Pie

Ingredients for Leek and Celery Pie

• 500g plain flour plus additional for dusting

• 2 teaspoons salt

• 180ml water

• 120ml whole-milk yoghurt (preferably Greek)

• 180ml extra-virgin olive oil

• 1 tablespoon red-wine vinegar

• 2.7kg leeks (white and pale green parts only), finely chopped (about 2400ml )

• 60ml plus 3 tablespoons extra-virgin olive oil

• 5 large celery ribs, finely chopped (about 3 cups)

• 1 teaspoon salt

• 1 cup chopped fresh mint

• 2/3 cup chopped fresh flat-leaf parsley

• 1/2 cup chopped fresh dill

• 110g Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (240ml )

• 45g finely grated Kefalotyri or Parmigiano-Reggiano cheese (60g

• see Tips, page 167)

• 1/4 teaspoons black pepper

• 3 large eggs

• a 17- by 12-inch shallow heavy baking pan (1 inch deep)

How to make Leek and Celery Pie

Stir together flour and salt in a large bowl, then make a well in centre and add water, yoghurt, 120ml oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

Heat 60ml oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoons salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.

Put oven rack in middle position and preheat oven to 191°C.

Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoons salt. Lightly beat eggs with remaining 45ml oil in a small bowl, then stir into leek filling.

Brush baking pan with 2 tablespoons oil.

Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.