This traditional Greek pie without a phyllo dough, but full of flavor, known in Greece as "uncovered", highlights the freshness of the season's vegetables and the value of simple recipes. A harmonious blend of tender leeks, spicy green onions and aromatic herbs such as fennel and mint, enriched with delicious cheeses, once baked and golden in color, offers a taste of Greek tradition in every delicious bite. Whether enjoyed as a hearty snack, a light meal or as an accompaniment to a festive table, this pie embodies the essence of Greek comfort food, celebrating the bounty of the land and the incomparable charm of homemade flavors...
Easy
50΄
30 x 22 cm.
Ingredients
- 4 green/spring onions, large
- 2 leeks
- 1 bunch of mint, chopped (not too finely chopped)
- 1 bunch of fennel, chopped (not too finely chopped)
- 3 eggs
- 3 tbsp yoghurt, strained
- 2 tbsp olive oil
- 250 g grated hard yellow cheese or crumbled feta or cheese mix
- 5 tbsp self-raising flour
- 1/2 - 1 tsp salt (depending on the type of cheese you choose)
- 1 1/2 tsp freshly ground pepper
- Olive oil and fine semolina for the pan and pie crust
How to
- After cleaning and washing them well, cut the onions and leeks into slices.
- Boil them until soft (for about 20 - 30 min).
- Drain and transfer to the refrigerator, leaving them to drain for several hours.
- In a bowl, add the eggs, yoghurt, olive oil, cheese or cheeses, flour, salt and pepper and mix.
- Continue adding the herbs, onions and leeks to the porridge and mix until you have a somewhat homogeneous mixture.
- In a baking pan or ovenproof dish (30 x 22 cm), spread 2 tablespoons of olive oil and sprinkle with 3 tablespoons of semolina.
- Add your mixture, spread it and top with 2-3 tablespoons of olive oil.
- Bake in a preheated oven (set to fan) at 355 oF - 180 oC for about 50 min (depending on the intensity of your oven).
- Enjoy!
Note from Greek jar:
We usually sauté the green onions and leeks. However, in this recipe I also added the onion blossoms (only the tender part) which have a unique taste and aroma and I followed my grandmother's recipe faithfully, so I boiled them. If you make it with just onions and leeks, then you can boil or just sauté them until they wilt and soften.
They weighed about 450 g after I boiled them and after they were well drained. The weight depends on the size of the onions and leeks.
You can add feta, some other greek cheese, cheese mix or a cheese of your preference instead of yellow cheese. Adjust the salt according to the saltiness of the cheese you choose.
Although fennel is great in this pie, you can substitute it with dill.
If you have green onions in your garden, make use of their blossoms. They make this pie special!
