Name: Leek and Celery Pie
Cook time: 1 1D4 hr
Total time: 3 hr
Yield: Makes 12 to 15 first-course or 6 to 8 main-course servings
Ingredients: 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)

Leek and Celery PieAndrea Fazzari

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

Cooks' notes:

· Dough can be made 3 days ahead and chilled in a sealed plastic bag. Bring to room temperature before rolling out. · Pie can be baked 4 hours ahead and kept at room temperature.

Recipe notes

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