Sephardic Leek Casserole

https://www.food.com/recipe/sephardic-leek-and-cheese-casserole-375396?utm_source=whisk&utm_medium=android&utm_campaign=sephardic_leek_and_cheese_casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.

Step 2

In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain.

Step 3

In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.

Step 4

Stir in leeks.

Step 5

Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes.

Step 6

Serve warm or at room temperature.

Step 7

Variations.

Step 8

W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese.

Step 9

W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.

Step 10

W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.