Leek and Celery Pie

Ingredients for Leek and Celery Pie

• 500 g Weizenmehl, zusätzlich zum Bestäuben

• 2 Teelöffel Salz

• 180ml Wasser

• 120ml whole-milk yoghurt (preferably Greek)

• 180ml extra-virgin olive oil

• 1 Esslöffel Rotweinessig

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

• 60 ml plus 3 Esslöffel natives Olivenöl extra

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

• 1 Teelöffel Salz

• 1 cup chopped fresh mint

• 2/3 cup chopped fresh flat-leaf parsley

• 1/2 Tasse gehackter frischer Dill

• 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 Teelöffel schwarzer Pfeffer

• 3 große Eier

• 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.

Haftungsausschluss

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