Servings 8people

Prep Time 15minutes  Cook Time  45minutes  Passive Time 1.5hours

                                 

Ingredients

Leek Filling

2large leeks, cleaned and very thinly sliced

6 eggs

1/4cup Greek yogurt

1lbs cottage cheese

4oz feta cheese, crumbled

1/2tsp thyme(freshly minced) — or ground thyme

 salt, to taste

1/2tsp pepper

1 Pie Crust

For the crust:

1package puff pastry

1 egg, beaten

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.

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