Dilly leeks and peas from Greekish: Everyday Recipes with Greek Roots (page 210) by Georgina Hayden

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast chicken with tomatoey bulgur wheat; My favorite meat and orzo stew (Youvetsi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eclairea on December 08, 2025

    Delicious and simple! Used tomato paste instead of passata, and veg broth instead of white wine because that’s what I had on hand. Can’t wait to have this for lunch topped with a fried egg, because fried eggs make everything good.

  • bernalgirl on May 30, 2025

    A double recipe easily fed a crowd using frozen peas — and people went back for seconds. As suggested, it was also tasty closer to room temperature. That said, my immediate family never touched the leftovers so I don’t think I’d make it again.

  • sarahj22 on December 29, 2024

    These were fairly tasty but I was expecting a little bit more oomph. She suggests cooking 15-20 minutes until almost creamy but I think cooking them a little less might work better. That said, I find GH's recipes very reliable and I was rushing to serve these as part of a spread. There's every chance that just a bit of extra salt, lemon and dill at the end would have turned this into the dish I was hoping for.

  • Pimlicocook on June 18, 2024

    Simple, delicious and can be prepared ahead of time - I made this with crispy lentils and cauliflower (also ahead of time) and honey prawns, and it made for a lovely lunch for friends.

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