Leek Pie (Bulgarian Leek Banitsa)

Leek Banitsa is a delicious phyllo pie made with cheese: the perfect vegetarian meal for the winter months. It is also one of the tastiest and most flavourful kinds of Bulgarian phyllo pastry pie.

1 lb leeks, finely chopped (450 g)
2 Tbsp. extra-virgin olive oil
14 oz crumbled cheese feta, ricotta or cottage (about 2 cups, 400 g)
¾ cup plain yogurt (200 g)
½ cup butter, melted (120 g)
½ tsp. baking soda
4 eggs
1 lb phyllo pastry sheets (450 g)
sea salt

Heat the olive oil in a large frying pan. Sauté the leeks in it until soft - about 5 minutes. Remove from heat and set aside.

In a large bowl combine crumbled cheese, eggs, yogurt and baking soda. Mix very well to combine.

Extend the phyllo sheets on the kitchen counter. Consider how many they are as you would need to divide the cheese mixture and the leeks between the sheets.

Preheat oven to 400°F (200°C). Grease very well 11-12" (27-30 cm) round pan. Alternatively you can use a 9x9" or similar size rectangular pan.

Use a kitchen brush to grease the to phyllo sheet. Spread some of the cheese mixture on top and sprinkle from the leeks. Roll up the sheet and place it around the edge of the pan. Don't worry if it is too soggy and breaks: as long as you have enough filling left for all the sheets, this is just fine.

Continue the same process with the rest of the sheets, arranging them one after another in the pan to form a spiral (or a snail shape). If it turns out that the pan is getting filled before the sheets are over, you can push the rolls closer one to another to make room for more in the middle.

When the banitsa is assembled, you should have some butter left: brush the whole banitsa on top with it.

Bake for 40-50 minutes or until the top is golden brown and the bottom looks golden as well. If the top starts getting dark too soon, place a sheet of aluminum foil or baking paper on top of the banitsa to allow it to bake well inside.

Before serving, let cool for 15 minutes, covered with a clean kitchen towel.

Cook's Notes:

• Keep leftovers for 2-3 days refrigerated in airtight containers. Reheat in the microwave or in the oven before serving.
• Depending on the kind of cheese you use, salt might not be needed.