Tuesday, July 23, 2013

Leek and Feta pastry

Puff pastry is challenging to make but available frozen in most supermarkets. It's provides a delicious, delicate, buttery carrier for many different toppings. This one is inspired by the Macedonian zelnik. 

0.5 lb puff pastry
2 cups sliced leeks
4 oz Feta
2 eggs

Saute the leeks in a little bit of oil until softened. Cool.

Mix with eggs, crumbled Feta and salt to taste (depends on the saltiness of your Feta).

Roll out the puff pastry into an 15-by-9 inch rectangle. Cut into three 5-by-9 inch pieces. Bake in a preheated 400F oven until puffed up and lightly browned. Remove and press in the center of each piece.

Distribute the leek mixture on top and bake for another 10 minutes, or until topping is cooked through. Serve.

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