Make Ahead
Balkan Leek Tart
Popular on Food52
24 Reviews
boulangere
January 1, 2013
I sooooooo remember this - glad to see it here again.
inpatskitchen
January 10, 2013
Hi cookbookchick! I think boulangere meant to say feta instead of ricotta. Feta is integral to the recipe, however you could probably sub ricotta for the cottage cheese.
inpatskitchen
January 10, 2013
Thanks cookbookchick! I remember both my Bulgarian and Macedonian grandmothers making phyllo with the broomstick also. Did you see the other leek recipe I entered in the leek contest?
http://food52.com/recipes/17205_mom_would_be_proud_scallion_leek_and_spinach_pie
http://food52.com/recipes/17205_mom_would_be_proud_scallion_leek_and_spinach_pie
creamtea
April 23, 2012
Glad to see this come up again!
inpatskitchen
April 23, 2012
And again and again (LOL).! I'm so glad you enjoyed this... I never received a notification of your last comment..or I would have answered sooner. And trust me I use prepared crusts very often!
creamtea
October 15, 2011
Made this and it was delicious. The kids are asking for it again. We loved it, our friends loved it. Definitely a keeper, even though I used a prepared pie crust.
catydid
September 28, 2011
Amazing recipe - perfect combination of cheeses and leeks! I cheated and used a prepared roll-your-own crust, but did the filling just as described with leeks from my cousin's organic garden. Delicious! Thank you!
creamtea
September 26, 2011
I like this. I may try this next week for a potluck Sukkot meal. It's just the thing.
inpatskitchen
September 26, 2011
Thanks creamtea! If you do try it please let me know what you think..
boulangere
September 25, 2011
I loved this!
inpatskitchen
September 25, 2011
And I thank you again! I'm determined to work with phyllo again sometime in the near future and make this right!
boulangere
September 25, 2011
I'd love to hear your results. You might inspire me to do the same. At the same time, your pastry here is pretty incredible.
inpatskitchen
September 25, 2011
Maybe I'll try it before Thanksgiving..I do know that fresh phylllo works better than frozen and I think I have a source... Boy if I get into it I could do spinach and leek and there's one I really like with ground beef and lots of black pepper!
boulangere
May 7, 2011
I have to confess that I simply don't have the patience to work with phyllo very often, so I especially love that you've re-purposed a filling into this lovely tart. Beautifully done.
inpatskitchen
May 7, 2011
I'm with you boulangere! After my mom passed I did it for a few years...now my Dad's wife does the phyllo. Thanks for your kind words.
hardlikearmour
March 6, 2011
Love leeks and feta! Lovely tart.
inpatskitchen
March 6, 2011
Thanks....between the ribollitta I made yesterday and this, we have lunch all week!!
See what other Food52ers are saying.