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.
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
- 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.
- Preheat your oven to 400 degrees.
- Peel the potatoes and place them in a pot of salted water. Bring to a boil and cook until almost done - around 15 minutes.
- Add some olive oil to a pan and cook your onion on medium heat until translucent.
- Once your onion is cooked, add the leeks, parsley and thyme. Cook for about ten minutes - or until done.
- While your leeks are cooking - add together your other ingredients (milk, sour cream, feta, eggs, salt and pepper) - and whisk them together. Set aside.
- Pull your potatoes out and slice them. Layer your sliced potatoes in a 9 inch pie dish.
- Add a little less than half of your feta mixture your potatoes.
- Top your potatoes with the leeks and onions, and make sure your pie is even.
- 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.
- Bake the pie at 400 degrees for 25 minutes.
- 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!