Leek and Cheese Pashtida (Prasifuchi) Draft

Name: Leek and Cheese Pashtida (Prasifuchi)
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Ingredients: 2¼ lb leeks (thickly sliced); 2 potatoes; 3½ oz grated kashkaval cheese (or another hard yellow cheese); 5 large eggs, beaten; a little salt; 1 large egg, beaten; 1 tbsp all-purpose flour (or matzo meal for Passover); a little salt; ½ cup vegetable oil

A soft leek bake with mashed potato, eggs and kashkaval that I serve warm from the oven.

Prep50 min
Cook45 min
Total1 hr 35 min
KashrutDairy

What you need

Amount:×1

Bake

Topping

1 large egg, beaten
1 tbsp all-purpose flour, or matzo meal for Passover
a little salt
½ cup vegetable oil

How I make it

Leeks and potatoes

Cook the leeks in boiling water for 20-25 minutes, until soft and almost translucent.
Rinse with water and squeeze out the liquid well.
Boil the potatoes for 20 minutes. Drain, saving the cooking water.
Mash the potatoes, adding a little of the cooking water, until smooth and firm but not runny.

Assembling and baking

Mix together the leeks, cheese, the 5 eggs, the mashed potato and a little salt.
Heat a baking dish with a little of the oil and spread the leek mixture in it.
Whisk the beaten egg with the flour and salt and pour over the top. Drizzle with the remaining oil.
Bake in an oven preheated to 350°F (180°C) for 45 minutes. Cool slightly and serve warm.

What I've learned

For Passover I use matzo meal instead of flour in the topping.

Source: ChefEf (chefef.com)