This pie was created to reduce the calories in leek fritters after frying. "The simplicity of preparation, the delicate taste loved by adults and children, have made this pie one of the dishes that is frequently placed on our table," writes author Pnina in her book.
Indeed, although leeks are not a recognized vegetable in Ashkenazi cuisine, they have penetrated and become one of the vegetables that serve as the basis for many recipes.
· Three large leeks (white part only), sliced and cooked.
· Five peeled and boiled potatoes
· Peeled and chopped onion
· 3 tablespoons oil
· 3 tablespoons self-raising flour or breadcrumbs, and for Passover you can use potato flour
· 4 eggs
· Salt
· Pepper
· Sesame seeds or a mixture of seeds.
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• Cook three leeks (white part only) – sliced into half a centimeter pieces each – in salted water along with five peeled and diced potatoes until soft.
• After softening, strain and squeeze the leeks and potatoes from the water and mash with a fork.
• Fry the thinly sliced onion in 3 tablespoons of oil until golden brown. Add the fried onion to the bowl with the leek slices and mashed potatoes, add 1 teaspoon of salt, black pepper, 3 tablespoons of flour and 4 eggs.
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• Stir everything together until smooth, place in a greased Pyrex pan and bake at 181 degrees until browned. After cooling, the pie can be sliced into nice squares. Reheat before serving.
• If you cut the pie while it is hot, it will not cut nicely. (It is recommended even after cooling in the refrigerator).
• Before baking, you can sprinkle sesame seeds or a seed mixture on the pie.
