Sephardic Leek and Cheese Casserole

Name: Sephardic Leek and Cheese Casserole
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: European, Middle Eastern, Eastern European
Ingredients: 1/4 C. olive oil; 3 lbs leeks (about 15 medium or 12 large), white and light green parts only, cut into thin lengthwise slices and washed; 1 large onion, chopped (optional); 1 C. water; 2 t. table salt or 4 t. kosher salt; 1 cup (5 oz) crumbled feta, 1 cup (8 oz) farmer or pot cheese, or 1 cup (3 oz) grated kefalotyri or Parmesan cheese, or a combination; 1 cup (4 oz) shredded kashkaval, Gouda, Muenster, or Cheddar cheese; 5 large eggs, lightly beaten; 2 T. olive oil; About 1/2 t. table salt or 1 t. kosher salt; Ground black pepper to taste or 1/2 t. cayenne; 1/4 C. fresh dill or 1/2 t. freshly grated nutmeg (optional) (I used nutmeg)

Instructions

Prep:20minCook:1h 5min

(from the gorgeous, read-in-bed-fascinating, Jewish vegetarian cookbook, Olive Trees and Honey, by Gil Marks) There are various cheese options given here, and I happened to go with the saltiest – feta and Muenster – and the casserole was way too salty. If using salty cheeses again, I would omit all additional salt from the recipe, including the salt used to cook the leeks.

Updated at: Thu, 17 Aug 2023 02:53:58 GMT