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.
Notes:
* 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
Ingredients:
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.
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!! ;->
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Thank you Judi. Yes, this tasty bake is quite easy to make.
As for Queen Victoria, did you mean the cake? If so, I don’t see why these two shouldn’t be paired.
I love these little dishes too. I use often. 🙂
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This looks delectable! I would need a #22 Filo dough for my clumsy fingers.
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Thank you Greg, I’m glad you liked the bake.
#22 – now that’s funny! 😀
Though I’m sure you’ll be able to handle #7, they do have #10 that is even easier to handle. 🙂
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I haven’t noticed the numbers on packages of filo. Will have to watch for that.
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If you’ll find unfrozen filo it will be even easier to use. The frozen ones are usually too dry and tear easily.
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Looks really yummy 🙂 I love leeks
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Thank you Cyranny, I’m glad you liked the bake. It is perfect for anyone who loves leeks. 🙂
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The bun-like look is very appetizing too 🙂
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Thank you Cyranny, I’m glad you liked it. 🙂
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Beautiful! I never knew about the number system for phyllo dough – great, love learning something new…
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Thank you Sally, I’m glad you liked the recipe and found the information helpful.
Filo is such a great ingredient and hopefully this information will make using it less daunting. 🙂
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oops, I messed up the spelling, didn’t I?
never know what’s the right way….
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I’ve seen it written in vvarious ways. You’re cleared! 🙂
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Wow that looks absolutely amazing. Me neither, had no idea about the number system. 👍🏻 Thank you Ronit
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Thank you Myra, I’m glad you liked the bake and found the information helpful. It definitely makes working with filo so much easier. 🙂
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That looks amazing! I don’t think we have different thicknesses of filo pastry here…
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Thank you Elaine, I’m glad you liked the dish.
If there are no numbers on the package, try to see if there’s any other indication for the thickness. Also, if you can find unfrozen filo that’s always the better option. 🙂
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Our local supermarket sells fresh filo so I’ll have a look 🙂
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That’s great! 🙂
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That looks delicious – leeks and feta seems to be a perfect combination 🙂
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Thank you Karin, I’m glad you liked the dish. It indeed such a tasty combination! 🙂
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Very interesting recipe with leek! I like the combination with Feta. Definitely something what I would try and we would like it here! 🙂
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Thank you Vero, I’m glad you liked the recipe. It turned out so tasty. The leeks and feta was a perfect match. Hope you’ll enjoy it too. 🙂
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You are very welcome, Ronit! 🙂 I will definitely give it a go!
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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 🙂
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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. 🙂
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I’ll always add “extra” cheese so I am working on portion control so I won’t feel guilty 🙂
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lol Don’t feel guilty even with the “extra”! What is life without a bit of indulgence?! 🙂
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How fabulous! Love it.
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Thank you Josette. 🙂
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One of my favourite combos!Great one Ronit, it reminds my grandma, she makes awesome Greek pies!
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Thank you Teti, I’m glad you liked the dish and that it brought back nice memories. 🙂
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I love the look of it, and I am sure it is delicious!
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Thank you Dolly, I’m glad you liked the dish. It was indeed delicious. 🙂
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My pleasure! 😻
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I really like this recipe! Love leeks and usually make a quiche, but this would be a nice change!😍😋
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Thank you Ursula, I’m glad you liked the recipe. It is indeed so nice to have more options to use this tasty vegetable. 🙂
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Sounds interesting and delicious…love the combo of leeks and feta… beautiful bake Ronit ✌
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Thank you Jyo, I’m glad you liked the recipe. This combination is indeed very tasty. I will be making it again soon. 🙂
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Loved the recipe 🙂
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Thank you, Priyabrataa. 🙂
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Yummie!!!!
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Thank you Adrian. 🙂
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I’m blown away! Gorgeous! I didn’t know about the numbers and I’ve been using it for decades! I guess we’re just lucky to find a box in the freezer department!!
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Thank you Mollie, I’m glad you liked this tasty bake. You are indded lucky, if the frozen filo you got is easy to handle. Most frozen ones tend to dry and tear apart, especially the thinner ones. 🙂
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They’re sometimes a struggle.
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This looks scrumptious. I can imagine the combination of the crunchy top and the delicious warm cheesy centre. Totally yummy👌
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Thank you Ana, I’m glad you liked the recipe. The different textures makes this bake even tastier. 🙂
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Wonderful bake and it looks absolutely delicious !!
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Thank you Megala, I’m glad you liked the recipe. It is indeed quite delicious! 🙂
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Gorgeous. I’ve never done a pie in a rolled circular fashion before. It turns out so pretty! I need to find some of that cheese!
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Thank you Mimi, I’m glad you liked the dish. This way of rolling is indeed pretty. It also creates a different texture than simply layering the dough and filling.
I hope you’ll find the cheese. I just love it! 🙂
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Really looks delicious 😋 love filo recipes I don’t use it as much as I should!
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Thank you Emily, I’m glad you liked the recipe. Filo is such a great ingredient. I too don’t use it enough and when I make such a tasty dish, I wonder why! 🙂
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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 !
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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!
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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! 🙂
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Looks like the food I tried in Croatia but yours must be much tastier! I must try this with cheddar !
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Thank you! Yes, this type of bake is very typical to the Balkans area. I hope you’ll enjoy it with cheddar cheese. 🙂
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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~
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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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Awesome combo.. Such a lovely dish with filo sheets..
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Thank you Neetha. I’m glad you liked the dish. It was very tasty. 🙂
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Love this wonderful dish and it looks so perfectly baked !
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Thank you Nisha, I’m glad you like the dish. I turned out so tasty. 🙂
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This filling sounds delicious and thank you for showing the steps, I always wondered how it was done!
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Thank you Annika, I’m glad you liked the bake, and found the photos helpful. It turned out very tasty and disappeared quickly! 😉
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This sounds so yummy and looks beautiful!
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Thank you Lynn. It was indeed very tasty. 🙂
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Lovely dish looks so delicious!!
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Thank you Deepti! 🙂
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Yummy!!!!
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Thank you Kelly! 🙂
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🤗
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This looks delicious. I have two packs of filo dough and I thought what should I do with them?? Now I know 😀
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Thank you, I’m glad you’ve found the recipe helpful. I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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The Leek and Cheeses Filo Bake would be wonderful for brunch (or lunch) on a cold winter day. I love leeks subtle onion flavor.
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Thank you Sheryl, I’m glad you liked the recipe. This bake is indeed perfect for a weekend brunch. So tasty and warming. 🙂
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This looks like a pastry we have here in Croatia in every bakery, also looks so delicious!
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Thank you Krešo, I’m glad you liked my version. Such pastries are indeed popular around the Balkans, and also in Greece and Turkey. Do you also use Kashkavl cheese in Croatia?
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We do :))
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It’s one of my most favorite cheeses. I get one that is made in Bulgaria. I will look and see if they have one from Croatia. 🙂
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This looks absolutely divine! As a Greek, we always have an abundance of feta in the fridge..and am constantly looking for new ways to enjoy it! Thanks for this recipe 😉 🙂
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Thank you, I’m glad you liked the recipe. It is indeed a great way of using feta cheese. I hope you too will enjoy this tasty bake. 🙂
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Reblogged this on Crackling Pork Rinds.
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