This is a delicious, tasty and easy meal, sort of like a Greek fritatta. Just as good warm as it is cold and even better the day after, heated up.We had this with some simple buttered green beans and it was divine!
Serves 4 – 6 ( but can easily be doubled)
6 large leeks (or 8 medium), sliced thinly sliced across, discarding the dark green stalks.
6 large eggs
2 cups whole milk
1 1/2 cups Greek feta cheese, crumbled (Don’t use the French one as it’s tasteless)
1 1/4 cups all-purpose flour
1/2 cup Extra virgin olive oil (Greek is nice)
2 tbsp butter
1/2 cup scallions, finely chopped (green onions)
1/2 cup fresh dill, finely chopped
1 cup sharp cheddar cheese, grated, plus more for the topping
2 tsps dried Greek oregano
freshly ground black pepper and salt to taste
Heat the olive oil and butter in a large shallow pan and saute the leeks for about 5 minutes, then add the scallions (green onions) and continue sauteing until both are soft and tender. (another 5 minutes or so).
Season with salt and pepper
In a large bowl, beat the eggs well then add the milk, feta cheese, cheddar cheese, flour, dill, dried oregano, salt and pepper and sauteed leeks and onions and mix well. Season.
Grease the bottom and sides of a baking dish with some olive oil or butter. Pour the mixture into the dish, then bake for about 1 hour in a preheated oven at 350 F.
Allow it to cool a little before serving.
This is also great the next day as the flavors have had time to “mingle”