Bakes, Brunch, Food, Recipes, Vegetables

Leeks and Cheeses Filo Bake

Leeks are at their best in the winter, and when I saw some fresh and plump ones, I immediately grabbed a few. I used a couple of them to make leeks and potatoes patties (recipe can be found HERE), and with the rest I’ve decided to prepare a filo bake.After steaming the leeks, I mixed them with some yogurt, sour cream and cheeses, to use as a filling for the bake. The slight sweet, onion-like flavor of the leeks, mixed beautifully with the saltiness and acidity of the dairy ingredients. The filling was then wrapped with filo dough, and baked until golden-brown. Baked this way, the filo has two different textures: soft, almost pasta-like, in the base, and crispy on top – both  add more layers of flavor to this rich bake.
This bake is prefect when served as part of a weekend brunch buffet, with crunchy vegetable salad and hard boiled eggs on the side. It can also be served as a light vegetarian meal any time. Try it and enjoy.

* Filo dough comes in different thicknesses, which are marked by numbers by the manufacturers. The lower the number, the thinner it is. Here I’ve used number 7, which stands for medium thickness. It is perfect for such bakes, and is easier to work with than with the thinner sheets.
* Kashkaval cheese is a type of sheep milk cheese that is typical to the Balkans. It has a rich flavor and a somewhat dry texture. If you can’t find it, use mild cheddar cheese instead.

Makes: 8
Prep time: 20 minutes
Cooking time: 10 minutes
Baking time: 55 minutes

For the filling:
2 large leeks, roughly chopped and washed (see THIS post for cleaning tips)
½ stick (55 grams) butter
8 oz (225 grams) full fat thick yogurt
8 oz (225 grams) sour cream
4.5 oz (125 grams) feta cheese
4.5 oz (125 grams) Kashkaval cheese, grated (see notes)
1 tsp salt + to taste, according to the saltiness of the cheeses
½ tsp freshly grated four peppers mix
For the filo:
½ package (½ lbs/ 225 grams)) filo dough #7 (see notes)
1 stick (115 grams) butter, melted
2 Tbs olive oil

1. Place the prepared leeks in a large flat pot. Add ½ cup water and cover the pot. Let steam over medium-high heat for about 10 minutes, until the leeks are soft and the water evaporated. Add the butter to the pot and let it melt. Mix well. Cool to room temperature.
2. Add the yogurt, sour cream, cheeses, salt and pepper and mix well. Taste and adjust seasoning as needed.

3. Preheat the oven to 360F (180C). Line a 9½” (24cm) deep cake pan with baking pepper. Lightly brush the bottom with some of the melted butter.
4. Place a filo sheet on a dry work space. Lightly brush with melted butter. Repeat with another layer of dough. Place 1/5 of the filling on the center, roll together to a log and place in the pan. Repeat with the rest of the filo and filling, placing the logs in the pan in a circle, side by side. Generously brush the top with all of the remaining melted butter.

5. Bake for about 55 minutes, until the top is golden brown. Take out of the oven and let cool a bit in the pan. Brush the top with the olive oil. Serve warm.

86 thoughts on “Leeks and Cheeses Filo Bake”

  1. Ooooo – that looks so good! And easy enough for lazy ol’ me to get it accomplished by dinnertime. Will it go well with Queen Victoria?

    Love the little veggie dishes!! ;->

    Virtual hugs,

    Liked by 2 people

  2. The info on the filo is new for me and the Kashkaval cheese. I wish cheese did not have so much fat as I would be eating it in everything! I just bought some leeks recently for my lentil soup – I love the smell versus the harshness of onions. Looks like a winning recipe Ronit 🙂

    Liked by 2 people

    1. Thank you Judi, I’m glad you liked the recipe and info. I too love the subtle flavor of leeks. Adding them to lentil soup is a great idea!
      As fat as they may be, the good thing about cheeses is that even a fairly small amount goes a long way. So we can enjoy them without too much guilt. 🙂


      1. I know what you mean! I really do fancy this recipe I have a vegetarian coming over for dinner soon, think I may make mini individual ones too !

        Liked by 1 person

  3. I’ve never seen filo dough rolled up like that, neat technique! Makes for a pretty pie, too. The numbering thing is new to me too, but the store I go to only sells one brand/kind. I do love leeks and potatoes together, too. I am going to have to try this one day, on the list!

    Liked by 2 people

    1. Thank you Kathryn, I’m glad you liked the recipe and info. I buy filo in a Greek store in Brooklyn, so no wonder they have wider variety than most!
      I’m making the most of the leek season, especially with the leek and potato patties. So good! 🙂

      Liked by 1 person

  4. Yum~! For me, fan of leeks, cheese and anything wrapped in crispy filo dough, this sounds like a winner for an early-spring breakfast/brunch table! I’ll make sure to give this one a go as soon as there are baby leeks to be found in our corner of the world~

    Liked by 2 people

    1. Thank you Diana, I’m glad you liked this tasty bake. For this dish, I actually prefer mature leeks with more prominent flavor, so it will be still noticeable when adding the cheeses and yogurt. But maybe the baby leeks you get have strong enough flavor. Hope you’ll enjoy it. 🙂


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