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Friday, December 6, 2013

Prasopita Terre & Mer

I'm in a leek phase.
I love the look of them.. like rebel vegetables sporting the unkept hairdo.
I love them in soups, the way they deepen the flavor.. I love them on pizza, with mussels, scallops, chicken.
I love the way they smell raw, and how the aroma is enhanced as they are cooking.
It's not a surprise that Prasopita, a dish made almost entirely of leeks, has found its way several times into my humble home.
This time, though, I only had 1 1/2 leek, and some leftover sautéed mushrooms, so I altered it a bit.

1 1/2 leeks, sliced into rounds and thoroughly washed
3 Tbsp EVOO
3 Tbsp tarragon
4 cubes frozen spinach, thawed
1/2 cup sautéed mushrooms (optional)
2 filets code, cubed
1/2 cup mix of quinoa and bulgur, soaked for at least 30 minutes
3 eggs, beaten
1cup (100g) grated Gruyere/Swiss or Kasseri cheese
3 Tbsp breadcrumbs
7 oz (200g) cubed feta
1.  In a wok, heat the oil and fry the leeks for approximately 5 minutes.
2.  Add the tarragon and spinach.  Stir and cook for another 10 minites or until almost tender.
3.  Add the quinoa and bulgur and incorporate.  Add some salt and fresh pepper.
4.  Turn off heat and stir in the grated cheese, most of the feta, fish, and beaten eggs
5.  Preheat oven to 425°F-220°C.  Sprinkle the breadcrumbs into a baking dish and transfer the leek mixture into the dish.
6.  Arrange some feta cubes over the surface of the dish.  Cook for 30 minutes, then let cool for at least 10 minute before eating.

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