Leek And Celery Pie

• 4 cups all-purpose flour plus additional for dusting
• 2 teaspoons salt
• 3/4 cup water
• 1/2 cup whole-milk yogurt (preferably Greek)
• 3/4 cup extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 5 large celery ribs, finely chopped (about 3 cups)
• 1 teaspoon salt
• 1 cup chopped fresh mint
• 2/3 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh dill
• 1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
• 1 1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)
• 1/4 teaspoon black pepper
• 3 large eggs
• a 17- by 12-inch shallow heavy baking pan (1 inch deep)

1. Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
2. Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
3. Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
4. Put oven rack in middle position and preheat oven to 375u0b0F.
5. Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
6. Brush baking pan with 2 tablespoons oil.
7. Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
8. Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
9. Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

allpurpose, salt, water, wholemilk yogurt, extravirgin olive oil, redwine vinegar, leeks, extravirgin olive oil, celery, salt, fresh mint, flatleaf, dill, feta, kefalotyri, black pepper, eggs, baking pan

Taken from www.epicurious.com/recipes/food/views/leek-and-celery-pie-234978 (may not work)