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Blizzard Feta Pie: Cooking with the Kourdoglous

Blizzard Feta Pie: Cooking with the Kourdoglous

Like any good East Coaster, when I heard that snow was expected - my first reaction was to panic about groceries. 

My second stage of panic set in when I realized Angelo would need to buy all the groceries we would need to last us through the potential “historic storm” because I was too swamped at work. 

In the back of my head, I figured it wasn’t actually going to be a blizzard. I don’t put a lot of faith into meteorologists, and so I figured that this whole winter storm Jonas thing would just blow over. I left work on Friday every bit convinced I would be back at my desk on Monday.

And then it happened.

My backyard was swallowed up by snow and I was suddenly very thankful to own Hunters.

My backyard was swallowed up by snow and I was suddenly very thankful to own Hunters.

29 inches of snow hit Baltimore this weekend - and I found myself snowed in with my husband, our friends, 3 dogs, 3 cats and a whole fridge stocked with groceries. 

It’s put me in a cooking mood - it saves money, it makes me feel healthy, it gives me leftovers for work. We were kicking out all sorts of things: eggs in a hole, white bean chicken chili, butternut squash and corn curry soup, homemade meatballs, to even the basics - like grilled cheese and avocado toast. 

Today was my first day back to work, but I figured I’d still take advantage of my cooking mood - and decided to tackle this leek and potato pie for dinner.

Before I list the ingredients, here’s a little disclaimer: This will go a lot faster if you make it as a duo. 

Usually Angelo or I will tackle dinner separately, but in this case - we worked together. There are a lot of steps, I’m not a strong chopper, and it went smoothly with two people. Without any further blizzard-related ramblings, here you go!

 

Blizzard Feta Pie

Ingredients:

    - 8 small potatoes

    - 3 medium leeks, chopped

    - 1 onion, chopped

    - 2 tablespoon parsley, chopped

    - 1 tablespoon thyme, chopped

    - 1 cup milk

    - 1/2 cup sour cream

    - 1/2 cup crumbled feta cheese

    - 2 eggs

    - salt and pepper

 

There’s a whole lot going on here, so let’s start at the beginning.

  1. Preheat your oven to 400 degrees.
  2. Peel the potatoes and place them in a pot of salted water. Bring to a boil and cook until almost done - around 15 minutes. 
  3. Add some olive oil to a pan and cook your onion on medium heat until translucent. 
  4. Once your onion is cooked, add the leeks, parsley and thyme. Cook for about ten minutes - or until done.
  5. While your leeks are cooking - add together your other ingredients (milk, sour cream, feta, eggs, salt and pepper) - and whisk them together. Set aside.
  6. Pull your potatoes out and slice them. Layer your sliced potatoes in a 9 inch pie dish.
  7. Add a little less than half of your feta mixture your potatoes.
  8. Top your potatoes with the leeks and onions, and make sure your pie is even.
  9. Add the remaining feta mixture to the top of your pie. Make sure it’s even, and wipe down the sides. If it’s overflowing a bit - feel free to spoon out some of the liquid. If you’re unsure, add a baking sheet to the bottom rack of your oven to avoid spillage.
  10. Bake the pie at 400 degrees for 25 minutes.
  11. Let cool, and serve!

Like I said - there’s a good amount of stuff going on, so if you’ve got a partner - enlist them! If not - you can still do it, trust me. 

 

Hope you've all had fun tackling this crazy blizzard. What's your favorite thing you've made while snowed in?Thanks for reading and happy cooking!

Ever walked through a foot of snow on a major road so you can check out the highway? Photos taken by my lovely friend Sarah, and edited using A Color Story!

Ever walked through a foot of snow on a major road so you can check out the highway? Photos taken by my lovely friend Sarah, and edited using A Color Story!

    

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