Leek and Celery Pie

Ingredients for Leek and Celery Pie

• 500g plain flour plus additional for dusting

• 2 teaspoons salt

• 180ml water

• 120ml whole-milk yoghurt (preferably Greek)

• 180ml extra-virgin olive oil

• 1 tablespoon red-wine vinegar

• 2.7kg leeks (white and pale green parts only), finely chopped (about 2400ml )

• 60ml plus 3 tablespoons extra-virgin olive oil

• 5 large celery ribs, finely chopped (about 3 cups)

• 1 colher de chá de sal

• 1 cup chopped fresh mint

• 2/3 cup chopped fresh flat-leaf parsley

• 1/2 xícara de endro fresco picado

• 110g Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (150g )

• 45g finely grated Kefalotyri or Parmigiano-Reggiano cheese (60g

• see Tips, page 167)

• 1/4 colher de chá de pimenta preta

• 3 ovos grandes

• a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Stir together flour and salt in a large bowl, then make a well in centre and add water, yoghurt, 120ml oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

Heat 60ml oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoons salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.

Put oven rack in middle position and preheat oven to 191°C.

Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoons salt. Lightly beat eggs with remaining 45ml oil in a small bowl, then stir into leek filling.

Brush baking pan with 2 tablespoons oil.

Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.