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Leek Tart

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1h 15min

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8 servings

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Balkan Leek Tart, or Pita sa Prazilukom, is a savory and flavorful pastry filled with tender sautéed leeks, creamy feta cheese, and a blend of aromatic herbs. The buttery phyllo dough creates a crispy and flaky crust that perfectly complements the rich filling. This delightful tart makes for a satisfying vegetarian main course or an impressive appetizer for any gathering.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 375°F (190°C).

2
Clean and slice leeks

Cut off the dark green tops and root ends of the leeks. Slice the leeks in half lengthwise and rinse well under running water to remove any dirt. Thinly slice the leeks.

3
Sauté leeks

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for 8-10 minutes or until softened and lightly caramelized.

4
Prepare filling

In a large bowl, crumble the feta cheese. Add the sautéed leeks, eggs, sour cream, chopped dill, salt, and black pepper. Mix well until combined.

5
Melt remaining butter

Melt the remaining butter in a small saucepan or microwave-safe bowl.

6
Layer phyllo dough

Brush a 9-inch round baking dish with melted butter. Place a sheet of phyllo dough in the dish, allowing the edges to overhang. Brush the phyllo sheet with melted butter and repeat layering until half of the phyllo sheets are used.

7
Add filling

Pour the leek and feta filling into the phyllo-lined baking dish, spreading it evenly.

8
Top with remaining phyllo

Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter. Fold the overhanging edges of the phyllo over the top to create a rustic crust.

9
Bake tart

Bake the tart for 35-40 minutes or until the phyllo is golden brown and crispy.

10
Cool and serve

Remove the Balkan Leek Tart from the oven and let it cool for 10-15 minutes before slicing and serving.

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