Baked leeks


I came back from the village and my dad made sure my basket was full of vegetables, eggs, oil, wine, cheese etc…

I have a lot of leeks so I say make a super tasty recipe with them.

Baked leeks, that is, in the oven, with mushrooms and plenty of cheese!

For this recipe we will need.

  • 4-5 leeks cleaned, washed and cut into crescents
  • half a bunch of dill
  • 2 eggs
  • 1 cup grated feta cheese
  • 150 gr white wine
  • 150 g chopped angora mushrooms
  • Salt Pepper

  1. Saute the leeks together with the mushrooms. Quench with the wine and let them cook for a while.
  2. Put them aside and add the feta cheese and the eggs after we have beaten them.
  3. We place it in our pan.

For the cream on top, I prefer to put yogurt béchamel because I think it binds better with leeks and cheese, but it is also lighter.

For yogurt béchamel

  • 1 kg of yogurt
  • 3 eggs
  • 150 g grated kefalotyri
  • salt, pepper, nutmeg
  1. Put the yogurt in a bowl, add the eggs, the kefalotyri (keep a little to pour on to make a crust)
  2. Beat them all together and pour it over the mixture with the leeks. Put our pan in a preheated oven and bake for about 35-40 minutes at 180 degrees Celsius

For the friends of the creamy béchamel, the ingredients are as follows

  • 100 g butter
  • 80 g flour for all uses
  • 800 g milk
  • 80 grated kefalotyri
  • salt, pepper, nutmeg

Put our butter in a saucepan over medium heat and let it melt. When the butter melts, add the flour and mix with an egg beater with quick movements so that it does not clot. When it becomes a tight mixture (like a puree) add the milk and stir until it becomes a velvety cream.
Add salt, pepper, nutmeg.

Pour the béchamel in the pan to make the top layer and put the kefalotyri for crust. Put the pan in a preheated oven and bake for about 35-40 minutes at 180 degrees Celsius

It is a very tasty cheese recipe, light and in the version with yogurt béchamel it is also allowed for vegetarians and with celiac disease (gluten free)

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