About this recipe:This pie is simple to prepare. Serve with a salad for dinner, or with fruit for brunch. Dry goat cheese can be used in place of feta cheese.
2 tablespoons vegetable oil
1 onion, chopped
1 red onion, chopped
2 tablespoons dry white wine
2 leeks, whites only, sliced into rings
2 eggs, beaten
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
75g crumbled feta cheese
1 plum tomato, thinly sliced
100g fine dried breadcrumbs
ground black pepper to taste
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Method Prep:20min › Cook:1hr › Extra time:10min › Ready in:1hr30min
Preheat oven to 180 C / gas 4.
Heat the oil in a large frying pan. Add the regular and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.
In a mixing bowl, combine the beaten eggs with dill, tarragon, feta, pepper and 2 tablespoons of the parsley. Stir in the onion mixture.
Oil a 25cm flan tin, and line the bottom generously with breadcrumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the centre. Sprinkle a light layer of breadcrumbs over the entire top.
Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.