Leek, spinach, and cheese pie in a cornmeal crust from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 89) by Paula Wolfert

  • spinach
  • dill
  • Show all ingredients...
  • Serves : 6 as appertizer

  • EYB Comments

    See recipe for greens selection and "Notes to the Cook" for cheese selections. Leeks are left to soften for 1 hr, and pie is baked for 1 hr. See "Notes to the Cook" and "Variation" sections for variations.

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Notes about this recipe

  • Eat Your Books

    See recipe for greens selection and "Notes to the Cook" for cheese selections. Leeks are left to soften for 1 hr, and pie is baked for 1 hr. See "Notes to the Cook" and "Variation" sections for variations.

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