Since I enjoyed the leeks in Rose’s Ultimate Vegetable Casserole, I decided to try this appetizer recipe that also uses leeks. I made some modifications based on what I had on hand, and it came out very well. It stuck to the bottom of the pan though, so next time I will grease it more thoroughly and perhaps use butter as the original recipe suggests.
A special thanks to the folks at Oikos who sent me coupons for their Greek yogurt, which I used in this recipe. A product review is coming up at the end of the week!
3 T olive oil
1 large onion, diced
2 leeks, washed well and thinly sliced
1 c. whole wheat flour
3/4 teaspoon baking powder
5 ounces Greek yogurt
1 c. grated Romano cheese
1 (9 oz.) package spinach, sauteed and chopped
1/4 c. chopped fresh dill
3 large eggs, beaten
Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leeks, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and cool.
Meanwhile, preheat oven to 325°F. Generously coat an 8-inch round nonstick springform pan with cooking spray. Sift together the flour and baking powder in a medium bowl; set aside. Combine the yogurt, cheese, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top. Bake for 30 minutes, until golden brown and set in the center, about 10 minutes more. Transfer to a wire rack and cool for 10 minutes before unmolding.
-Adapted from Epicurious.com