Leek and Celery Pie

A savory Mediterranean pie filled with tender leeks, celery, and fresh herbs, wrapped in a yogurt-olive oil pastry and enriched with feta and Kefalotyri cheese. Perfect as a main course for vegetarian dining.

8 servings

4 hr 9 min

Published October 4, 2025

Ingredients

•4 cups all-purpose flour plus additional for dusting
•2 teaspoons salt
•¾ cup water
•½ cup whole-milk yogurt (preferably Greek)
•¾ cup extra-virgin olive oil
•1 tablespoon red-wine vinegar
•6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)
•¼ cup plus 3 tablespoons extra-virgin olive oil
•5 ribs large celery ribs, finely chopped (about 3 cups)
•1 teaspoon salt
•1 cup chopped fresh mint
•⅔ cup chopped fresh flat-leaf parsley
•½ cup chopped fresh dill
•¼ lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
•1½ oz Kefalotyri or Parmigiano-Reggiano cheese
•¼ teaspoon black pepper
•3 large eggs
•1 pan 17- by 12-inch shallow heavy baking pan

Cooking Instructions

1.
Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
60 min
2.
Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
5 min
3.
Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
22 min
4.
Put oven rack in middle position and preheat oven to 375°F.
10 min
5.
Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
5 min
6.
Brush baking pan with 2 tablespoons oil.
2 min
7.
Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
10 min
8.
Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
15 min
9.
Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.
120 min

Ingredients

•4 cups all-purpose flour plus additional for dusting

•2 teaspoons salt

•¾ cup water

•½ cup whole-milk yogurt (preferably Greek)

•¾ cup extra-virgin olive oil

•1 tablespoon red-wine vinegar

•6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)

•¼ cup plus 3 tablespoons extra-virgin olive oil

•5 ribs large celery ribs, finely chopped (about 3 cups)

•1 teaspoon salt

•1 cup chopped fresh mint

•⅔ cup chopped fresh flat-leaf parsley

•½ cup chopped fresh dill

•¼ lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)

•1½ oz Kefalotyri or Parmigiano-Reggiano cheese

•¼ teaspoon black pepper

•3 large eggs

•1 pan 17- by 12-inch shallow heavy baking pan

Cooking Instructions

Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.

60 min

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

5 min

Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.

22 min

Put oven rack in middle position and preheat oven to 375°F.

10 min

Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.

5 min

Brush baking pan with 2 tablespoons oil.

2 min

Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.

10 min

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).

15 min

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

120 min