Serves 6-8
Prep time 25min plus 20-30min resting time
Cooking time 30-35min
Skill level Easy
Pastry
480ml lukewarm water
2 Tbsp oil, plus extra for brushing
600g-650g plain flour (about 5 cups)
Filling
2 leeks, finely sliced
150g feta, crumbled
200g cottage cheese
3 eggs
2-3 Tbsp fresh dill, chopped (optional)
Salt and cracked black pepper
Method
In a large bowl, combine the lukewarm water and oil. Gradually add the flour, mixing to form a soft dough. Turn on to a lightly floured bench and knead for 5-8 minutes until smooth and elastic. The dough should be soft and supple, not sticky. Cover and rest for 20–30 minutes.
Place the sliced leeks into a steamer and cook until soft and tender (about 6-8 minutes). Allow to cool slightly, then gently squeeze out excess moisture. Transfer to a bowl and fold through the feta, cottage cheese, eggs and dill (if using). Season lightly with salt and cracked black pepper.
Divide the dough into 2 portions and roll each piece out thinly into large rounds or rectangles.
Lightly oil a 24-26cm round baking dish or pie tin. Lay one sheet of dough into the base, letting it come up the sides, then brush lightly with oil. Add the filling and spread evenly.
Place the second sheet of dough over the top, gently scrunching and crinkling it as you lay it on to create texture. Tuck in the edges and brush the top generously with oil.
Bake at 180°C fan (200°C conventional) for 30-35 minutes, or until golden and crisp.
Rest for 10 minutes before slicing and serve warm with lemon wedges or a spoon of yoghurt.
