The Comfort Food You Didn’t Know You Needed

Cut 700g of leek.

Turn on the stove to high heat.

Add 100ml of water to the pan.

Stir occasionally until the leek is softened.

Add 100ml of olive oil and reduce to medium heat.

When the leek is cooked, add 1 tsp of Vegeta or similar spice mix and turn off the heat.

Add 100g of cooked rice to the leek mixture.

Crack 4 eggs into a bowl and whisk until slightly frothy.

Add 200ml of yogurt to the eggs and whisk until combined.

Add 100ml of olive oil to the mixture and whisk until combined.

Add 1 tsp of salt and whisk until combined.

Take 1 ladle of the egg mixture and add it to the leek mixture, stirring until combined.

Cover the baking tray with baking paper.

Put a quarter of the phyllo sheets in the tray and coat each sheet with the egg mixture.

Spread a third of the leek mixture over the phyllo sheets.

Repeat this layering process 2 more times.

At the top, add the last quarter of the phyllo sheets and coat each sheet with the egg mixture.

Cut the assembled dish into pieces.

Fill the gaps with the rest of the egg mixture.

Let it soak for 30 minutes.

Bake at 230°C (450°F) for around 30 minutes.

Equipment Needed

Spice Level:

Allergens