This is easy to prepare, but a hearty one that even stalwart meat lovers will adore.
Ingredients that you will need:
1 tablespoon Olive Oil
2 small-sized Zucchini, cut up into half-moons
2 fresh Leeks, cut up into half-moons
Salt and Black Pepper to season
1/2 cup (about 2 ounces) Crumbled Feta
2 tablespoons Fresh Dill, chopped
2 (or about 8 ounces) Potatoes of the Red Bliss variety, thinly sliced
One 9-inch Piecrust, store-bought or previously made
Cooking the Filling:
Set the oven to 375º F, and then heat up a skillet. Put in the olive oil.
Sauté the leeks and zucchini for 4 to 5 minutes or until tender. Season the veggies with salt, and pepper
Stir in the Feta cheese, the dill and the thinly sliced potatoes; toss everything to blend well.
Baking the Piecrust with Filling:
Roll out the piecrust onto a parchment paper and the paper on a baking sheet.
Ladle the veggie mixture onto the center of the piecrust.
Fold over the edge of the piecrust to partly cover the potato mixture.
Bake the dish until the piecrust for about 50 minutes to an hour or until the potatoes are tender and the crust has turned golden brown.