Leek and Yogurt Pie

• 2 tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough
• 3 large leeks, white and light green parts, cleaned and finely chopped
• Salt
• freshly ground pepper to taste
• 3 large eggs
• 3/4 cup drained yogurt or thick Greek-style yogurt
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped walnuts
• 2 tablespoons chopped fresh dill
• 12 sheets frozen phyllo dough, thawed

1. Preheat the oven to 375 degrees.
2. Oil a 10-inch tart pan or cake pan.
3. Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt.
4. Cook, stirring, until tender and translucent, about seven minutes.
5. Add pepper, and remove from the heat.
6. Beat the eggs in a bowl, and whisk in the yogurt and feta.
7. Stir in the leeks and the walnuts; mix together well.
8. Season with pepper, and stir in the dill.
9. Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
10. Fill with the leeks mixture.
11. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil.
12. Stuff the edges into the sides of the pan.
13. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
14. Bake for 50 to 60 minutes, until the phyllo is golden.
15. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.

extra virgin olive oil, leeks, salt, freshly ground pepper, eggs, yogurt, feta cheese, walnuts, dill, phyllo

Taken from cooking.nytimes.com/recipes/1012595 (may not work)