Leeks!
Nourishing Spring Beauties
Leeks are beautiful. I mean, have you ever stopped when slicing a leek and gazed at its symmetry, its perfect spring green vibrancy? Crosswise leek medallions are concentric targets with a delicious brilliant lime hue. While truly stunning, their visual appeal is not the only reason to love them. They are delicious. I most commonly eat them in Leek and Potato Soup, which has to be one of the easiest, heartiest soups for an early spring evening when the nights are still cold. My go-to is the version in the cookbook Plenty by Sarah McLachlan (yes, the musician). Sauté the leeks, add a bay leaf, some garlic, salt, and pepper. Add cubed potatoes and broth, simmering until tender. Remove the bay leaf and, using a hand blender, puree it all up right in the pan. You can add a little milk for additional creaminess, but you don’t need it. So soothing and warm.
Leeks are also known to have antibacterial properties. A woman I met from Bulgaria said that when her family did not have access to medications, her mom would steep leeks on the stove, let the water cool, and then administer a few drops to the ear to cure earaches. It was this same woman who shared her favorite leek dish, which she described as “spanakopita with leeks instead of spinach.” So, I looked it up and discovered Prasopita–praso, meaning leek, and pita, meaning pie. This preparation will give you time to gaze at the beauty of this humble vegetable.
Prasopita adapted from Cancale Kitchen (www.mycancalekitchen.com)
Ingredients
• 4 c leek greens, chopped (this is a great use of the darker portions you might normally discard)
• 2 Tbsp olive oil (reserve some for brushing phyllo sheets)
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp dried dill
• 1 tsp dried oregano
• 1 egg beaten
• 6 oz feta, crumbled
• 1 package phyllo dough (approx. 8 sheets), thawed
Instructions
Preheat the oven to 350℉. Saute the leek greens in olive oil until softened. Add ½ cup of water to the pan, cover, and simmer over low heat until the leeks become very soft. Remove the lid, adding lemon juice, garlic, and spices. Cook until all the water has evaporated. Remove from heat to cool slightly. Stir in beaten egg and feta.
Cover the bottom of a loaf pan with a layer of phyllo dough and brush with olive oil. Place another sheet on top, and repeat the process until half of the phyllo sheets (about four layers) are used up. Add the filling to the layered phyllo sheets, spreading it evenly. Take the remaining sheets and layer them as before on top of the filling, brushing each with olive oil. Fold any extra edges over to close. Brush the top with olive oil and sprinkle lightly with salt. Pierce the top in a few spots to vent.
Bake in the oven for 30-35 minutes, or until the top crust is golden brown. Let the Prasopita cool slightly before serving.