
By Cassondra Lea
Sephardic Leek and Cheese Casserole
Instructions
Prep:20minCook:1h 5min
(from the gorgeous, read-in-bed-fascinating, Jewish vegetarian cookbook, Olive Trees and Honey, by Gil Marks)
There are various cheese options given here, and I happened to go with the saltiest – feta and Muenster – and the casserole was way too salty. If using salty cheeses again, I would omit all additional salt from the recipe, including the salt used to cook the leeks.
Updated at: Thu, 17 Aug 2023 02:53:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
4
Low
Nutrition per serving
Calories282 kcal (14%)
Total Fat20.5 g (29%)
Carbs13.5 g (5%)
Sugars3.6 g (4%)
Protein12.3 g (25%)
Sodium1145.2 mg (57%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

¼ colive oil

3 lbsleeks
white and light green parts only, cut into thin lengthwise slices and washed

1onion
large, chopped, optional

1 cwater

2 ttable salt
or 4 t kosher salt

1 cupfeta
crumbled kefalotyri or Parmesan cheese

farmer cheese
pot

1 cupkashkaval cheese
shredded, Gouda, Muenster, or Cheddar

5eggs
large, lightly beaten

2 tolive oil

½ ttable salt
or 1 t kosher salt

Ground black pepper
to taste, or 1/2 t. cayenne

0.25 Cfresh dill
or 1/2 t freshly grated nutmeg, optional, I used nutmeg
Instructions
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Notes
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