This pie, is not really a pie at all but a sort of free form quiche that is a perfect vegetarian meal. Full of the sunshine flavors of Greece,  a thick slice of this, served with a crisp salad dressed in apple cider vinegar and a dollop of creme fraiche infused tzatziki , makes a perfect summer meal!


  • 1 onion, sliced
  • 450g leeks, sliced
  • 115g plain flour
  • ½ tsp bicarb
  • 3 large eggs
  • 1 cup greek yogurt
  • 300g feta, cubed
  • 300g gruyere, grated
  • 2 tbs dill, finely chopped


Preheat the oven to 180°

  1. In a heavy based saucepan, melt 2tbs butter with a splash of oil & saute the onion until soft & translucent
  2. Add a little more butter if neccesaey, the leeks and a good pinch of salt. Saute until the leeks are soft. Set aside to cool slightly
  3. In a large bowl, sift the flour with the bicarb
  4. Mix in the eggs & the yogurt
  5. Add the feta & ²⁄³of the gruyere & the dill, mix well
  6. Now add the cooled leek & onion mixture
  7. Check for seasoning & pour this mixture into a greased 23cm springform cake tin
  8. Sprinkle over the remaining gruyere and bake for 40-45 minutes until golden & crisp
  9. Serve slightly warm or at room temperature with a dollop of tzatziki