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This Passover leek and potato pie is very popular among Greek and Turkish Jews. It contains leeks, so popular in Biblical times, which means that it is probably a very old recipe. The cheese in the recipe is katchkeval, a goat cheese from Turkey and Greece that is available in specialty stores. If hard to find, use any strong yellow cheese, such as colby, monterey jack, or sharp cheddar. The leeks need a very thorough washing, as sand collects in their numerous layers.

ingredients

serves 6 to 8
2 pounds leeks, white parts only, cut in short pieces
4 large potatoes, peeled
1 teaspoon salt
4 tablespoons butter
2 tablespoons plain yogurt
1 onion, chopped
1 cup grated katchkeval cheese
6 matzos
1 tablespoon oil
4 eggs, lightly beaten
1/2 teaspoon black pepper
2 tablespoons milk

method

1. Place the leeks, potatoes, and half the salt in water to cover and boil until tender, about 20 minutes. Drain, reserving the water for soup or broth.

2. Mash the potatoes with half the butter and the yogurt.

3. Melt the remaining butter in a skillet over high heat and saute the onion until golden, about 5 minutes.

4. Stir onion into the mashed potatoes along with the leeks and half the cheese.

5. Preheat the oven to 400°F. Thoroughly butter a deep 2 quart baking dish. Put 3 of the matzos in the dish and sprinkle with water to soften them.

6. Leave for a few minutes, then press them up the sides of the dish. Pile the potato mixture into the center and sprinkle with the remaining cheese and yogurt. Cover with the remaining matzos and sprinkle them again lightly with water to soften. Sprinkle the matzos with the oil, then bake the dish, uncovered, for 20 minutes.

7. Beat the eggs with the black pepper and milk, then pour mixture over the potato mixture.

8. Bake 10 additional minutes, then sprinkle with the remaining cheese. Bake for a further 10 minutes, then serve hot or cold.

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