Potato Pie With Leeks and Feta Cheese

This pie, with its potato crust, hails from a Serbian food magazine, says Medena at www.cafechocolada.blogspot.com/ . A lovely pic of said pie sitting pretty on a springform bottom utterly had me hooked. Now I actually hope we have cold weather until I get home so I can fully appreciate this pie. Thinking this should be very adaptable for whatever cheeses one could have on hand - nice inexpensive way to use up bits.

• Ready In: 1 hr
• Serves: 8

Ingredients

• For the dough

• 1  potato, medium sized
• 1  cup flour
• 5  tablespoons butter, melted (and cooled a bit)
• 2  teaspoons baking powder
• 1⁄2 leek, chopped
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon black pepper

• For the filling

• 5 -6  potatoes, medium sized
• 1⁄2 leek, chopped
• 1⁄2 cup sour cream
• 3  eggs
• 1⁄2 cup feta cheese (crumbled or cubed)
• 1⁄4 teaspoon sea salt

Directions

1. First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.
2. Preheat oven to 390°F
3. In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek, knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.
4. Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with 1/4 t sea salt and pepper.
5. Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven.
6. Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.